Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 6
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- Pages.1089-1093
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- 1997
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- 0367-6293(pISSN)
Studies on Physicochemical Properties of Erythritol, Substitude Sugar
대체감미료 에리스리톨의 이화학적인 성질에 관한 연구
- Byun, Sang-Hee (Center for Advanced Food Science and Technology and Graduate School of Biotechnology, Korea University) ;
- Lee, Cherl-Ho (Center for Advanced Food Science and Technology and Graduate School of Biotechnology, Korea University)
- Published : 1997.12.01
Abstract
The physicochemical properties of erythritol were examined by measuring water absorption, solubility, water activity, heat stability, and viscosity compared to those of sucrose, xylitol, sorbitol and fructo-oligosaccharide. Erythritol showed the lowest water absorption and the highest water activity reducing capacity. In the solubility test of sweeteners, the saturation concentration of erythritol at
에리스리톨을 설당 대체 감미료 소채로 사용하기 위한 기초 자료를 얻기 위하여 흡습성, 용해도, 수분활성도, 열안정성, 점성과 같은 물성학적 특성을 설탕, 자일리톨, 소르비톨, 프럭토올리고당과 비교 측정하였다. 모든 감미료 중에서 에리스리톨은 가장 낮은 흡습성과 가장 큰 수분활성 저하능력을 나타내었고