食品添加剂 甜味剂.ppt

 Definition**
Classification and varieties **
Sweetness and its affecting factors**
Sweetness and other attributes of individual sweeteners**
Choice of sweeteners
Suitable food use of sweeteners
Chapter 7. Sweeteners(甜味剂)
Attention: in China, sucrose(蔗糖)、glucose (葡萄糖)、fructose(果糖)、maltose(麦芽糖)、syrup of mixed fructose and glucose(果葡糖浆)、and starch syrup(淀粉糖浆) are looked of as food materials not sweetener additives.
Substances whose main purpose is to impart foods with sweetness. (以赋予食品甜味为目的的食品添加剂)
1. Definition ()
2. Varieties and classification
(2) classification
According to sources:natural and synthetic ~
 According to nutrition : nutritive(营养型) and nonnutritive (非营养型)~.
(1) varieties: about 17 in China.
 According to structure and properties:carbohydrate -based (糖类) and noncarbohydrate-based (非糖类) ~.
Attention:
 the major difference between nutritive and non-nutritive sweeteners is the energy content.
 Nonnutritive sweeteners are substances that have less than 2% of the caloric value in an equivalent unit of sweetening capacity. So they are usually not carbohydrate based.
 Nutritive sweeteners are usually carbohydrate based.
 According to the above classification, 17 permitted sweeteners can be classified as follows():
 Nutritive sweeteners (carbohydrate-based sweeteners) : sugar alcohols (5种)
* sorbitol(山梨糖醇)
* lactitol (乳糖醇)
* maltitol(麦芽糖醇)
* isomaltitol(异麦芽糖醇)
synthetic sweeteners: sodium harin(糖精)、sodium cyclamate(环己基氨基磺酸钠,甜蜜素)、aspartame (天冬氨酰苯丙氨酸甲酯,甜味素,阿斯巴甜)、alitame (天冬氨酰丙氨酰胺,阿力甜)、acesulfame K (乙酰磺胺酸钾,安赛蜜, AK糖)、sucralose (三氯蔗糖).
 Nonnutritive sweeteners (noncarbohydrate-based sweeteners) :
natural sweeteners: stevioside (甜菊糖苷)、lo han kuo extract (罗汉果甜苷)、glycyrrhizin (甘草甜素) (including glycyrrhiza extract, monoammonium甘草酸铵、mono- and tri-potassium glycyrrhizates 甘草酸一钾和三钾).
 Based on the above analysis, sweetener additives are usually referred to as :
* sugar alcohols
* synthetic nonnutritive sweeteners (noncarbohydrate-bas