赤藓糖醇的科学共识
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(中国食品科学技术学会 北京 100048)

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Scientific Consensus on Erythritol
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(Chinese Institute of Food Science and Technology, Beijing 100048)

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    摘要:

    随着健康饮食理念的盛行及减糖、低糖需求的增长,甜味剂——赤藓糖醇备受市场和行业关注。本文通过文献检索分析与专题研讨的形式开展研究,在综合分析赤藓糖醇国内外研究与应用现状的基础上,结合食品添加剂、食品科学等科技界与产业界相关专家意见,形成赤藓糖醇的科学共识,即:赤藓糖醇是一种四碳多元醇,在自然界中广泛存在,具有低能量、高耐受量等特性,目前工业化生产以微生物发酵法为主;赤藓糖醇作为食品添加剂的安全性虽已得到国内外权威机构的认可,但仍需加强其生产与应用等方面的科学研究,推动科学认知。本共识对引导行业科学认识、企业规范使用、公众合理消费赤藓糖醇具有重要的指导意义,有助于推动含赤藓糖醇食品的创新发展。

    Abstract:

    Erythritol, as a kind of sweetener, has received much attention from the market and industry due to an increasing demand of healthy diet and reduced or low sugar intake. The consensus was carried out with literature searches and symposiums. On the basis of comprehensive analysis of the previous researches and applications of erythritol, the scientific consensus of erythritol is formed by combining the opinions of relevant experts in the scientific and industrial circles such as food additives and food science. Erythritol is a kind of four-carbon polyol and it is widely distributed in nature, with characteristics included low-calorie and high-tolerance, etc. At present, industrial production of erythritol is mainly adopted by microbial fermentation, and its safety as food additive has been recognized by authoritative institutions at home and abroad. However, more researches on its production and application are still necessary, and promote scientific cognition. The consensus will take an important role in terms of guiding industrial scientific understanding, enterprises standardizing use and public reasonable consumption for erythritol, and thus help to promote the healthy and innovative development of erythritol-related food industries.

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中国食品科学技术学会.赤藓糖醇的科学共识[J].中国食品学报,2022,22(12):405-412

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  • 收稿日期:2022-11-23
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  • 在线发布日期: 2023-01-09
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