What are the characteristics of common food sweeteners and their use in combination?

I. Acesulfame
Has good taste and stability, and sweeteners 1:5 with a significant synergistic effect.

Sweetener
Stable to light and heat, acid and alkali resistance, no deliquescence, pure sweetness, adding more than 0.4% when there is a bitter taste, often mixed with saccharin 9:1, so that the taste.

Stevia
High temperature resistance, non-fermentation, no scorching under heat, decomposition under alkaline condition, hygroscopicity, cool and sweet flavor. Concentration of high with a slight similar to menthol bitter flavor, but with sucrose with the use of (7:3) can be reduced or disappear. Used in conjunction with sodium citrate, it can improve the flavor.

Ammonium Glycyrrhizinate, Potassium Glycyrrhizinate and Tripotassium Glycyrrhizinate
The sweetness is released slowly, the aftertaste is slightly bitter, high stability, non-fermentation, aroma effect, but those who are not accustomed to it will feel unpleasant. It is mostly used in seasonings, cold fruits, candies and cookies. In the production of compound seasoning, often according to licorice sweetener: sodium saccharin = 3 ~ 4: 1 ratio, and then add an appropriate amount of sucrose can make the sweet effect, and alleviate the salty salt, aroma; used in confectionery, more than with sucrose, saccharin and citric acid, unique flavor, sweetness is better.

Glucose
Glucose is an important source of energy, its calories are similar to sucrose, and can be used with sucrose in low-sweetness food. Also belongs to the filling sweetener.

Sodium saccharin
Strong sweetness, heat and alkali resistance is weak, acidic conditions under heating sweetness gradually disappeared, the solution is greater than 0.026% of the bitter taste.

Seven, aspartame
Aspartame is converted into aspartic acid and phenylalanine in the body after human intake, the taste is close to sucrose, no unpleasant aftertaste, not heat-resistant. Phenylketonuria patients should not be used.

Lactose
– Stronger ability in preserving volatile flavor and taste, good protection of product coloring.
– Heating can produce caramelization, for baked goods can make the appearance of golden brown.
– Hygroscopic, can keep the water in the pasta products and sweets and make it soft.
– Can help foam stabilization.

Sucralose
Produced with sucrose as raw material, the taste is closest to sucrose, heat-resistant, very stable in acidic to neutral environment.

X. Fructose syrup
Pure sweetness, the colder the sweeter, sweetness disappears faster than others. Used in beverages have a cool feeling, does not cover the original color and aroma of fruit juice; used in the production of dried fruit jam, is conducive to bacteriostasis, hygroscopicity and water retention; on the bread, pastries can be made to make it fluffy; used in the production of ice cream can be prevented from ice crystals.

XI, sugar alcohols (a) sugar alcohols commonality
– Does not cause blood glucose value increases, is obese, diabetic ideal sweetener.
– Long-term consumption of tooth decay.
– Part of the sugar alcohols have the effect of laxative, the degree of difference is as follows:
– Erythritol – maltitol + xylitol + + + sorbitol + + + + + mannitol + + + + +
– It has the property of dissolving water and absorbing heat, and has a cool feeling in the mouth.
– Comparison with other sweeteners: low sweetness, low calorific value, good hygroscopicity, heat and acid resistance, does not occur Meladon reaction, suitable for baking.

(B) the respective characteristics of sugar alcohols
1, xylitol
Compound with powerful sweeteners, produce coordinated synergistic effect, and can cover up its bad aftertaste; chelating effect with metal ions, can be used as an antioxidant synergist, help vitamins and pigment stabilization.

2、Sorbitol
In the baked goods have moisturizing and preserving effect, can be used as a stabilizer of starch and fruit preservative, antioxidant and preservative, etc., to prevent the crystallization of food sugar and salt precipitation, can maintain the balance of sweetness, acidity, bitterness intensity and increase the flavor of food.

3、Mannitol
Sweet and refreshing, no hygroscopicity, can be used for gum sugar anti-stick.

4、Erythritol
Small hygroscopicity, low melting point. Used for coating food (pastry, etc.), can be moisture and humidity, to extend the shelf life.

5、Maltitol
Aroma-retaining function, to increase the candy, beverage aroma odor, and can strengthen the transparency of candy; viscosity is larger, can also be used as a thickener.

6、Isomaltitol
Not hygroscopic, and other powerful sweeteners to coordinate the synergistic effect, and cover up its bad aftertaste.