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(砂糖代用の)甘味料,人工甘味料

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Transglycosylation of stevioside to improve the edulcorant quality by lower substitution using cornstarch hydrolyzate and CGTase.

Li S, Li W, Xiao QY, Xia Y.Author information State Key Laboratory of Food Science and Technology, School of Chemical and Materials Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China.AbstractStevioside is an abundant sweetener extracted from Stevia rebaudiana leaf with a bitter aftertaste. Enzymatic transglycosylation of stevioside is a solution to improve the edulcorant quality of stevioside, but highly derivatised stevioside coming with high conversion of stevioside is undesired. In this experiment, the transglycosylation of stevioside was investigated by using a commercial cyclodextrin glucanotransferase and cornstarch hydrolyzate. With controlled parameters, the product was mainly composed of mono- and di-glucosylated stevioside while the highest stevioside conversion reached 77.11%. Neither kinetic nor thermodynamic factor stimulated the formation of high substituted steviosides. The simultaneous hydrolysis in the reaction might inhibit the yield of highly substituted steviosides.
Food chemistry.Food Chem.2013 Jun 1;138(2-3):2064-9. doi: 10.1016/j.foodchem.2012.10.124. Epub 2012 Nov 12.
Stevioside is an abundant sweetener extracted from Stevia rebaudiana leaf with a bitter aftertaste. Enzymatic transglycosylation of stevioside is a solution to improve the edulcorant quality of stevioside, but highly derivatised stevioside coming with high conversion of stevioside is undesired. In t
PMID 23411344

Palm tree syrup: nutritional composition of a natural edulcorant.

Luis G, Rubio C, Gutiérrez AJ, Hernández C, González-Weller D, Revert C, Castilla A, Abreu P, Hardisson A.Author information Department of Toxicology, University of La Laguna, Tenerife, Canary Island, Spain. garaluisglez@gmail.comAbstractINTRODUCTION: Palm syrup is a typical product from the Canary Islands, traditionally produced from the sap of the tropical palm tree Phoenix canariensis. Its high caloric content has led to its increasing use as a health food supplement for athletes, children and elderly. Furthermore, demand for this natural syrup is continuously increasing due also to its medicinal uses in homeopathic medicine.
Nutrición hospitalaria.Nutr Hosp.2012 Mar-Apr;27(2):548-52. doi: 10.1590/S0212-16112012000200030.
INTRODUCTION: Palm syrup is a typical product from the Canary Islands, traditionally produced from the sap of the tropical palm tree Phoenix canariensis. Its high caloric content has led to its increasing use as a health food supplement for athletes, children and elderly. Furthermore, demand for thi
PMID 22732982

[Chemical, sensory and clinical characterization of lupin marmalades].

Villarroel M, Biolley E, Larenas G, Wittig E, Díaz V, Muñoz Y.Author information Universidad de La Frontera, Temuco, Chile.AbstractLegumes are characterized as showing interesting hypoglicemic properties. Their presence in the diet is very useful in controlling the level of blood glucose in diabetic people. Taking in mind this property different formulations of prune marmalades were developed using 5, -7.5, 10 and 15% of full fat sweet lupin flour (FFLF). These samples were submitted to chemical, physical, sensory and clinical analysis. The protein content increased from 0.6 to 5.2% in direct proportion to lupin flour concentration. Energy content remained relatively constant in all formulations. The incorporation of FFLF did not affect the natural dark red prune color and pH, acidity and soluble solids values remained under the limits of Chilean food regulation laws. The samples were analyzed by a Rank preference test. Reported data showed a significative preference for the prune marmalade with 10% HEL (p < 0.05). A facial Hedonic test was used to compare the degree of acceptability between this formula and a control marmalade with fructose as edulcorant. Statistical analysis using the student test did not show significant difference (p < 0.05) between them. The hypoglycemic effect of the lupin flour was tested in seven adult non insulin dependent diabetic patients using the glucose tolerance test. Postprandial blood glucose concentration data was lower in individuals after a test meal of lupin marmalade compared to fructose marmalade. This result would allow diabetic people to eat foods such as marmalades which are known to contain a large amount of carbohydrates.
Archivos latinoamericanos de nutrición.Arch Latinoam Nutr.1996 Sep;46(3):234-7.
Legumes are characterized as showing interesting hypoglicemic properties. Their presence in the diet is very useful in controlling the level of blood glucose in diabetic people. Taking in mind this property different formulations of prune marmalades were developed using 5, -7.5, 10 and 15% of full f
PMID 9429628