摘要
随着健康饮食文化的发展,对功能性甜味剂的研究越来越多,目前的研究主要朝着两个完全相反的方向发展:高甜度的强力甜味剂和低甜度的填充型甜味剂,并已取得了引人注目的成果。作者在本文中对功能性甜味剂的定义、种类、特性和应用进行了简要介绍。
With the development of the culture of healthy food, the researches on functional sweeteners become more and more. At the present time, they develop toward two completely opposite directions: much sweet intense sweeteners and little sweet bulk sweeteners . The research on this is active and great achievements have been got. This paper mainly presents the definition, category, character and application of functional sweeteners.
出处
《陕西科技大学学报（自然科学版）》
2003年第4期74-78,共5页
Journal of Shaanxi University of Science & Technology
