摘要
D-塔格糖是一种新型低热量糖,目前主要通过生物和化学两种方法合成;由于其理化性质稳定,具有甜味协同增强效应,对Ⅱ型糖尿病有一定辅助治疗作用,因此,充分利用这些特性,将其应用于食品、医药、化妆品等领域具有重要意义。
As a new low-calorie sweetener, D-tagatose is mainly obtained by the biological and chemical methods. It has the stabilization of the physical and chemical properties; it can strengthen and cooperate with sweet taste; D-tagatose also has the therapeutic adjunct for non-insulin-dependent diabetes. So there are great significances in using in the fields of food、 medicine and cosmetic by right of the excellent properties of it.
出处
《粮食与油脂》
2004年第12期39-42,共4页
Cereals & Oils
关键词
D-塔格糖
低热量糖
功能性食品
<Keyword>D-tagatose
low-calorie sweetener
function food
