Hauv kev lag luam khoom noj niaj hnub no, kev nrhiav palatability, kev noj qab haus huv, thiab kev nyab xeeb tau ua rau muaj kev hloov pauv tseem ceeb hauv cov khoom noj ntxiv. Ntawm cov no, cov khoom qab zib thiab kev ua haujlwm oligosaccharides ua lub luag haujlwm tseem ceeb, tsis yog hauv kev txhim kho kev paub txog kev hnov lus tab sis kuj tseem hais txog kev noj zaub mov zoo thiab kev xav tau ntawm lub cev. Kab lus no muab kev tshawb fawb tob hauv - cov khoom xyaw no, lawv cov kev faib tawm, cov txheej txheem kev tswj hwm, thiab cov kev tshwm sim tshiab uas tab tom tsim lub neej yav tom ntej ntawm kev tshawb fawb zaub mov.
Txoj Cai Tswjfwm thiab Kev Nyab Xeeb Kev Nyab Xeeb
Sweeteners yog cov khoom noj khoom haus tsis tseem ceeb uas ua rau muaj kev saj, kev ntxhib los mos, thiab tag nrho cov lus thov ntawm ntau yam khoom. Hauv Suav teb, kev siv cov tshuaj no nruj me ntsis tswj hwm los ntawm GB 2760-2014 National Food Safety Standard for Use of Food Additives. Cov txheej txheem dav dav no tau sau ntau tshaj 20 cov khoom qab zib uas tau pom zoo, txhua tus nrog cov ntawv teev npe tshwj xeeb thiab qib siab tshaj plaws. Kev soj ntsuam kev tshawb fawb nruj tom qab cov kev cai no ua kom ntseeg tau tias thaum cov tshuaj ntxiv no tau siv nyob rau hauv cov kev txwv, lawv tsis muaj teeb meem kev noj qab haus huv rau cov neeg siv khoom. Kev saib xyuas kev tswj hwm no yog qhov tseem ceeb rau kev tswj hwm pej xeem kev ntseeg siab thiab ua kom ntseeg tau tias kev lag luam ua raws li cov qauv kev nyab xeeb siab tshaj plaws.
Kev faib tawm los ntawm Potency thiab Caloric Cov ntsiab lus
Cov khoom qab zib tau faib dav rau hauv qis- potency (bulk) thiab siab -potency (siab) hom, raws li lawv cov txheeb ze qab zib piv rau sucrose. Tsawg- cov khoom qab zib muaj zog, xws li erythritol, xylitol, thiab maltitol, muaj cov khoom qab zib zoo ib yam li qab zib tab sis nrog cov txiaj ntsig qis dua. Qhov tseem ceeb, cov piam thaj qab zib no tsis tau teev tseg Kev Noj Qab Haus Huv Txhua Hnub (ADI), qhia txog lawv qhov kev nyab xeeb zoo heev, vim tias lawv tau metabolized txawv dua li cov suab thaj thiab tsis ua rau cov ntshav qabzib nce siab.
Hloov pauv, siab - cov khoom qab zib muaj zog ntau zaus ntau dua qab zib thiab siv nyob rau hauv feeb kom muaj nuj nqis. Cov pawg no suav nrog sucralose, aspartame, acesulfame K, sodium cyclamate, sodium saccharin, thiab neotame. Txhua yam ntawm no muaj ib qho ADI uas tau tsim los ntawm thoob ntiaj teb thiab lub teb chaws cov cai tswj kev nyab xeeb khoom noj. Lawv cov tsos mob siab heev tso cai rau cov tuam txhab tsim khoom kom ua tiav qhov xav tau saj cov ntsiab lus thaum txo cov ntsiab lus calorie ntau ntau, ua rau lawv tsis muaj nuj nqis hauv kev tsim khoom noj thiab qab zib- khoom dawb.
Ntuj vs. Artificial Origins
Los ntawm qhov kev xav, cov khoom qab zib tau muab faib ua ntau yam ntuj tsim thiab tsim khoom. Ntuj sweeteners, xws li steviol glycosides (muab los ntawm cov nroj tsuag stevia), mogrosides (los ntawm cov txiv hmab txiv ntoo), thiab glycyrrhizin (los ntawm licorice paus), yog cov nroj tsuag -raws li extracts uas muaj ib daim ntawv thov kom huv si. Lawv feem ntau muaj calories tsawg thiab pom tau los ntawm cov neeg siv khoom raws li kev xaiv zoo dua rau cov kev xaiv hluavtaws.
Artificial sweeteners, ntawm qhov tod tes, yog chemically synthesized compounds uas feem ntau yog 10 mus rau ntau pua zaus sweeter dua sucrose. Ntawm cov no, sucralose tau txais txiaj ntsig zoo rau nws cov suab thaj -zoo li saj profile, ua rau nws nyiam cov dej haus thiab cov khoom ci. Kev sib xyaw ua ke ntawm aspartame thiab acesulfame K yog qhov tshwj xeeb tshaj yog rau nws cov txiaj ntsig kev sib koom ua ke, muab cov ntsiab lus tsw uas ze ze rau sucrose thaum npog qhov iab tom qab feem ntau cuam tshuam nrog lwm cov khoom qab zib. Neotame, ib tug derivative ntawm aspartame, muaj ib tug tshwj xeeb siab sweetness siv nrog ib tug ruaj ntseg profile. Lub caij no, sodium saccharin, txawm hais tias nws muaj keeb kwm ntev, feem ntau sib xyaw nrog lwm cov khoom qab zib los txhim kho nws cov yam ntxwv saj, qhia txog qhov tseem ceeb ntawm kev tsim kev tshawb fawb hauv kev ua tiav qhov kev xav tau zoo.
Qab Zib Cawv: Ib Qho Tshwj Xeeb
Qab Zib cawv, tseem hu ua polyols, sawv cev ib pawg tshwj xeeb ntawm cov khoom qab zib. Raws li tau hais tseg hauvGB/T 31120-2014 "Candy Terminology"Cov tshuaj no yog tsim los ntawm starches los yog carbohydrates los ntawm hydrolysis, hydrogenation, fermentation, los yog enzymatic txheej txheem. Lawv muaj qhov ruaj khov dua li cov suab thaj ib txwm, ua rau lawv tiv taus cua sov thiab acidity, uas pab txhim kho lub txee lub neej thiab cov khoom noj khoom haus zoo.
Ib txwm tshwm sim nyob rau hauv ntau yam txiv hmab txiv ntoo thiab zaub, qab zib cawv xws li xylitol, erythritol, maltitol, thiab sorbitol muaj qis dua qab zib thiab caloric nqi tshaj sucrose. Lawv tsis txhawb cov hniav lwj thiab muaj kev cuam tshuam tsawg kawg nkaus ntawm cov ntshav qab zib, ua rau lawv tshwj xeeb tshaj yog haum rau cov neeg mob ntshav qab zib thiab cov nram qab no - cov khoom noj carbohydrates tsawg. Lawv versatility txuas mus rau ntau yam kev siv, nrog rau cov khoom qab zib, zom cov pos hniav, thiab cov tshuaj phoov, qhov chaw uas lawv muab ntau, kev ntxhib los mos, thiab lub qhov ncauj txias.
Functional Oligosaccharides: Tshaj Qab Qab Zib
Functional oligosaccharides sawv cev rau pem hauv ntej hauv kev noj zaub mov. Cov dej no- cov fibers soluble dietary fibers yog indigestible los ntawm tib neeg cov enzymes thiab kis mus rau hauv cov hnyuv loj, uas lawv xaiv txhawb kev loj hlob thiab kev ua ntawm cov kab mob muaj txiaj ntsig, xws liBifidobacteriathiabLactobacilli. Tsis zoo li cov khoom qab zib ib txwm muaj, lawv cov nqi txuas mus deb dhau qhov saj; Lawv raug cais raws li prebiotics thiab muab cov txiaj ntsig ntawm lub cev.
Cov tebchaw no muaj calories tsawg thiab tau pom tias ua kom lub plab noj qab haus huv, txhim khu kev nqus cov ntxhia, thiab hloov kev tiv thaiv kab mob. Lawv tiv thaiv kev zom zaub mov ua rau lawv haum rau cov neeg mob ntshav qab zib thiab rog, vim lawv tsis ua rau glycemic spikes. Tsis tas li ntawd, lawv qhov tsis yog -cariogenic xwm pab tiv thaiv kab mob ntawm cov hniav, ua rau lawv muaj txiaj ntsig zoo ntxiv rau cov khoom kho qhov ncauj. Cov piv txwv muaj xws li isomaltooligosaccharides (IMO), fructooligosaccharides (FOS), xylooligosaccharides (XOS), galactooligosaccharides (GOS), thiab stachyose. Txhua yam ntawm cov oligosaccharides no txawv nyob rau hauv nws cov℃ntawm polymerization thiab fermentability, muab cov formulators ib tug ntau yam ntawm functional zog rau customize kev ntxhib los mos, qab zib, thiab noj qab haus huv cov kev pab cuam nyob rau hauv cov khoom xws li mis nyuj, ci, thiab khoom noj khoom haus.
Xaus
Hauv kev xaus, toj roob hauv pes ntawm sweeteners thiab kev ua haujlwm oligosaccharides yog nplua nuj thiab ntau yam. Los ntawm cov qauv kev nyab xeeb nruj uas tau teev tseg los ntawmGB 2760-2014mus rau lub tshiab daim ntaub ntawv ntawm natural extracts thiab prebiotic fibers, cov khoom xyaw no yog cov cuab yeej tseem ceeb rau cov kws tshawb fawb zaub mov. Raws li cov neeg siv khoom xav tau kev noj qab haus huv, ntuj tsim, thiab cov khoom siv ua haujlwm tau nce ntxiv, kev lag luam yuav pom kev nce qib ntxiv hauv kev txhim kho thiab siv cov khoom sib xyaw no, kom ntseeg tau tias lawv tsis tsuas yog txaus siab rau peb cov hniav qab zib xwb tab sis kuj tseem ua rau peb muaj kev noj qab nyob zoo -.