现代食品科技2024，Vol.40Issue(7)：379-392,14.DOI:10.13982/j.mfst.1673-9078.2024.7.0763
异麦芽酮糖研究进展及其在食品加工中的应用
Advancements in Isomaltulose Research and Its Application in Food Processing
周泽玉 1康淞皓 2车会莲 1孙丽娟 1叶丽容 1吴广枫1
作者信息
- 1. 中国农业大学食品科学与营养工程学院,北京 100083
- 2. 中国农业大学工学院,北京 100083
- 折叠
摘要
Abstract
As a functional substitute for sugar,isomaltulose has similar flavor,physical,and chemical properties as sucrose.Isomaltulose is stable in terms of acid resistance,microbial fermentation,and crystal structure,and has relatively low hygroscopicity and solubility,making it suitable for use in different food formulations.Furthermore,several studies have demonstrated its safety and tolerability in subchronic toxicity,embryotoxicity,mutagenicity,and human studies.The production methods of isomaltulose domestically and internationally are predominantly consistent,utilizing reproducible immobilized microbial transformation or highly catalyzed immobilized enzymatic conversion,followed by purification through recrystallization.The resulting products can be quantitatively detected using high performance liquid chromatography.Isomaltulose has a low glycemic index,low caries potential,and relatively slow digestion and absorption.In addition,it improves insulin responses,prebiotic properties,and regulates the intestinal flora.Extensive research has been conducted on the practical utilization of isomaltulose in foods for special medical purposes(FSMP),children's foods,general foods(including dairy products and cereal products),and nutritional sports foods.This study evaluates current regulatory policies and integrates their findings to propose recommendations for re-evaluating the dual identity of isomaltulose in its application as a food additives and as a potential new food ingredient.关键词
异麦芽酮糖/理化性质/安全性/制备检测/健康功效/应用分析Key words
isomaltulose/physical and chemical properties/safety/preparation and detection/health benefits/application analysis引用本文复制引用
周泽玉,康淞皓,车会莲,孙丽娟,叶丽容,吴广枫..异麦芽酮糖研究进展及其在食品加工中的应用[J].现代食品科技,2024,40(7):379-392,14.
