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Author:
Journal / Book Title:
Year:
Volume:
Issue:
tian ran de qiang li tian wei ji
Author(s):
A D Kinghorn
Pages:
46
-
47
Year:
1986
Issue:
6
Journal:
Chinese Traditional Patent Medicine
Keyword:
强力甜味剂
;
食品添加剂
;
甜味化合物
;
天然甜味剂
;
食用量
;
消费量
;
发生率
;
味觉
;
粘性
;
蛋白质
;
Abstract:
<正> 蔗糖代用品的需要: 蔗糖是所有甜味化合物中首要的一种,它所产生的甜味不会被任何其它味觉所掩盖。此外,它易溶于水,耐热,有较好稳定性且相对便宜因而能作为食品添加剂用。但在甜食中的用量相对较大。约相当于5~12%蔗糖溶液。目前认为蔗糖是龋齿发生的主要饮食来源,在食糖消费量增加的地方,那里龋齿发生率也随着增加。强力甜味剂比蔗糖优越之处在于能克服蔗糖相对用量大、吸潮及粘性引起的一些问题,及掩盖药品的苦味及难吃。已知蔗糖消费的频率比食用量更
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