"Yuanqi Forest was covered with wool" on the hot search, with a loss of 40 million.
Yuanqi Forest, a beverage giant with "0 sucrose and low fat", has been listed on the "2021 China Food and Beverage Top 100 List" released by the FBIF on September 1, with Yili, Moutai, Master Kang, Wahaha, etc., ranking 86 in just 5 years. The rapid development of Yuanqi Forest is due to the fact that its products replace traditional sucrose with sweeteners that do not participate in human metabolism. Sugar-free beverages are relatively healthier and can meet the needs of more people.
In addition, many brands such as Coca-Cola, Pepsi Cola, Nongfu Spring, Oriental Leaves, Pulse, Dongpeng Special Drink, Gatorade and many other brands have also launched a variety of sugar-free drinks. More and more sugar-free cakes, sugar-free mooncakes and other foods that use sweeteners instead of sucrose are on the market. "0 sucrose" food market is rising, 0 sucrose food, sugar-free food is to replace the traditional sucrose with sweeteners that do not participate in human metabolism, 0 sucrose food is relatively healthier, so that weight loss people and diabetes and other people who can not eat sugar can also bring sweetness to the taste buds.
<h1 class= "pgc-h-arrow-right" > definition of sweetener</h1>
Sweeteners: Substances that give food sweetness, divided into natural sweeteners and synthetic sweeteners according to their source. According to nutritional characteristics, it is divided into nutritional sweeteners and non-nutritional sweeteners, and is divided into sugar sweeteners and non-sugar sweeteners according to chemical structure.
<h1 class = "pgc-h-arrow-right" > second, the main role of sweeteners</h1>
(1) Taste: Sweetness is one of the indicators of many foods, in order to make food and beverages have a palatable feeling, it is necessary to add a certain amount of sweetener.
(2) The adjustment and enhancement of flavor generally requires sweetness in pastries; in beverages, the adjustment of flavor has a "sugar-acid ratio". Sweeteners allow the product to achieve good flavor while retaining a fresh taste.
(3) The formation of flavor, sweetness and the flavor of many foods are complementary to each other, and the taste of many products is produced by the combination of flavor substances and sweeteners.
<h1 class="pgc-h-arrow-right" > third classification</h1>
Natural nutrient-based sweeteners include sucrose, glucose, lactose, fructose, maltose, starch sugar and other daily foods that belong to the scope of food raw materials and participate in human metabolism; because they are eaten for a long time and are important nutrients, they are not used as food additives in China.
Natural non-nutritive sweeteners usually have the characteristics of low calories and do not participate in metabolism, and are usually used to replace sucrose to achieve the effect of reducing sugar or 0 sugar. So that diabetes and other people who can not eat sugar can also meet the need for sweetness on the basis of health.
According to its sweetness, it can be divided into low-sweetness maltitol, xylitol, erythritol, etc., as well as high-sweet monk fruit glycosides, steviol glycosides and the like. Synthetic sweeteners have high sweetness, low calories, and are not metabolically absorbed in the human body, also known as non-nutritive sweeteners.
<h1 class="pgc-h-arrow-right" >4. Scope of use</h1>
At present, there are 20 kinds of sweeteners available in food in China (excluding nutritional sweeteners such as sucrose), and the scope and limit of use of sweeteners are clearly stipulated in GB 2760.
According to the production needs, the appropriate amount of use are maltitol, xylitol, erythritol, lactitol, neo sweet, monk fruit glycosides, aspartame, soma sweet.
The use of other sweeteners such as sucralose, steviol glycosides, sorbitol, sodium saccharin, D-mannitol, and licorice should be within the scope of GB 2760.
<h1 class="pgc-h-arrow-right" > five, common sweeteners and sweetness</h1>
Table 1 Common natural non-nutritive sweeteners
<col>
category
name
Sweetness (sucrose is 1)
Brief introduction
low
sweet
degree
Lactitol
0.3-0.4
It can better maintain the original color, aroma and taste of food.
sorbitol
0.6
It can be used as a stabilizer of starch and a preservative, antioxidant and preservative of fruits.
Mannitol
0.7
It is often used to make foods such as candy or jam.
Maltitol
0.8-0.9
Good taste, mostly used to increase the aromatic odor of candy, beverages and other foods, can also be used as a thickener.
xylitol
0.9
It has a cool taste and is often used in confectionery foods.
Erythritol
3
It is refreshing on the palate and is mostly used in beverages and meal sugar.
high
Licorice sweetener
80-300
It can enhance the aroma and flavor of food.
Monk fruit sweet glycosides
240
It is mostly used in beverages and health foods.
Steviol glycosides
300
The taste is similar to sucrose, widely used, and is known as "the world's third source of sugar"
Soma sweet
1600
It is a natural protein. The sweetness is about 1600 times that of sucrose, and the sweetness is refreshing and lasts a long time.
Table 2 Common synthetic non-nutritive sweeteners
person
work
combine
Yes
taste
dose
Cyclamate
30～80
Pure taste, low cost, can be used with sodium saccharin to reduce the bitter taste of sodium saccharin.
Sodium saccharin
300～450
The high concentration of sodium saccharin aqueous solution has a bitter taste. Do not use in foods such as infants and young children.
Acesulfame potassium
200～250
Good taste, combined with a variety of sweeteners, synergistic effect is significant, mostly used in beverages, candy, dairy products and other foods.
aspartame
200
The taste is closest to sucrose, it is easy to decompose at high temperatures, phenylketonuria is prohibited in patients, and is widely used in foods such as beverages, pastries, lozenges and chewing gum.
Sucralose
600
Also known as sucralose, pure taste, similar to sucrose, no calories, stable nature, good flavor, high safety, often used in beverages, preserves, cakes and other foods.
Ali sweet
2000
The taste is refreshing, can not be stored for a long time, often used in drinks, jellies, meal sugar and so on.
New sweet
8000～10000
Similar in taste to aspartame, it is available in patients with phenylketonuria and is more versatile.