麦芽糖醇的特性及在食品中的应用

The property and application of the maltitol in food

麦芽糖醇是一种新型的功能性甜味剂,由于其具有低热量、非龋齿性、难消化性、促进钙的吸收等多种生理特性,已经引起了人们的广泛关注。文章从其溶解性、甜度、吸湿性、难发酵性、热稳定性和不升高血糖值、不刺激胰岛素的分泌等特性出发,论述了麦芽糖醇的性质及应用,最后对其发展前景进行展望。

Maltitol is a new functional sweeter. It has been broadly focused on by many people because of its low quantity of heat, no decayed teeth property, difficult digest, promoting absorb of calcium and many other physiological properties. From the solubility , saccharinity hygroscopicity, difficult fermentable, heat endurance, being not elevate the blood sugar level, being not stimulate insulin characteristics and so on secretion to embark, elaborated property, the application and market development prospect of the maltitol.