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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
The need for sucrose substitutes: Sucrose is the first of all sweet compounds, and the sweetness it produces is not overshadowed by any other taste. In addition, it is easily soluble in water, heat-resistant, has good stability and is relatively inexpensive and can therefore be used as a food additive. However, the amount of sweets is relatively large. About equivalent to 5 to 12% sucrose solution. Sucrose is currently considered to be the main dietary source of dental caries. Where sugar consumption increases, the incidence of dental caries increases. The superiority of strong sweeteners over sucrose is that they can overcome some of the problems caused by the large relative amounts of sucrose, moisture absorption and stickiness, as well as masking the bitterness and unpleasantness of drugs. Sucrose consumption is known to be more frequent than consumed