Functional Sweetener in Food and Beverage - SHANDONG SAIGAO GROUP CORPORATION

Functional sweetener

Functional sweeteners are divided into functional monosaccharides: including crystalline fructose, high-fructose syrup, and L-sugar, etc.; functional oligosaccharides: including isomaltulose, isomaltulose, galacto-oligosaccharide, and fructooligosaccharide , Lactulose, raffinose, soybean oligosaccharides, lactulose oligosaccharides, xylo-oligosaccharides, etc.

Functional monosaccharides: high sweetness, low energy value at iso-sweetness, and can be used in low-energy foods; metabolic pathways have nothing to do with insulin and can be used for diabetics; it is not easy to be used by oral microbes and has less adverse effects on teeth Sucrose is small and hard to cause dental caries.

Functional oligosaccharides: low-calorie, difficult to digest; have the effect of water soluble dietary fiber; dental caries is mainly caused by Streptococcus mutans; the beneficial bacteria in the intestines, bifidobacteria proliferation and other direct functions; indirect effects have inhibition of pathogenic bacteria; inhibition of toxic substances Metabolism and production of harmful enzymes; prevent diarrhea; prevent constipation; lower serum cholesterol; protect liver function; lower blood pressure; improve immunity and anti-tumor; promote nutrient absorption and produce nutrients; improve blood sugar level.

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Soluble Fiber Dietary