性狀：吸濕性的白色無臭結(jié)晶或結(jié)晶性粉末，味甜，甜度約為蔗糖的1.6倍，易溶于水，溶于甲醇和乙醇，不溶于乙醚。

Appearance: A hygroscopic white odorless crystal or crystalline powder, with a sweet taste and a sweetness about 1.6 times that of sucrose. It is easily soluble in water, soluble in methanol and ethanol, and insoluble in ether.

　　用途：營(yíng)養(yǎng)型甜味劑；加工助劑；賦形劑。甜味強(qiáng)而純的優(yōu)良甜味劑，適用于各種食品。由于有良好的吸濕性，故特別適用于需要保濕的食品和用于糖果，以防止結(jié)晶發(fā)砂。主要用于糖果和嬰兒飲料。

Usage: Nutritional sweetener; Processing aids; Excipients. A sweet and pure excellent sweetener suitable for various foods. Due to its good moisture absorption, it is particularly suitable for foods that require moisture retention and for use in candies to prevent crystallization and sanding. Mainly used for candy and baby drinks.

　　甜度高，用量少，不需添加特殊助劑（化學(xué)合成甜味劑的優(yōu)點(diǎn)）

High sweetness, low dosage, no need to add special additives (advantages of chemically synthesized sweeteners)

　　其代謝途徑與胰島素?zé)o關(guān)，人體攝入不會(huì)引起血糖及胰島素水平波動(dòng)（糖醇類，化學(xué)甜味劑類的優(yōu)點(diǎn)）

Its metabolic pathway is not related to insulin, and human intake does not cause fluctuations in blood sugar and insulin levels (advantages of glycols and chemical sweeteners)

　　在肝臟中代謝快，對(duì)肝臟具有保護(hù)作用合成肝糖元迅速，可改善肝功能，保護(hù)肝臟（低聚糖類的優(yōu)點(diǎn)）

Metabolism is fast in the liver, which has a protective effect on the liver. The synthesis of hepatic glycogen is rapid, which can improve liver function and protect the liver (advantages of oligosaccharides)

　　不易發(fā)生蛀牙（糖醇類的優(yōu)點(diǎn)）

Less prone to tooth decay (advantages of sugar alcohols)

　　天然糖類，綠色安全（糖，糖醇，低聚糖類的優(yōu)點(diǎn)）

Natural sugars, green and safe (advantages of sugars, sugar alcohols, and oligosaccharides)

　　風(fēng)味口感好（部分糖醇，低聚糖的優(yōu)點(diǎn)）

Good flavor and taste (advantages of some sugar alcohols and oligosaccharides)

　　果糖特征:吸濕性的白色無臭結(jié)晶或結(jié)晶性粉末，味甜。易溶于水。

Fructose characteristics: It is a hygroscopic white odorless crystal or crystalline powder with a sweet taste. Easy to dissolve in water.

　　果糖的代謝特點(diǎn)：

The metabolic characteristics of fructose:

　　(1)果糖主要在肝、腎和小腸中經(jīng)果糖激酶催化生成1一磷酸果糖。

(1) Fructose is mainly catalyzed by fructose kinase in the liver, kidneys, and small intestine to produce fructose 1-phosphate.

　　(2)在體內(nèi)，果糖可以轉(zhuǎn)化為葡萄糖或合成糖元；但是葡萄糖和糖元不能逆向轉(zhuǎn)化為果糖。

(2) In the body, fructose can be converted into glucose or synthesized into glycogen; However, glucose and glycogen cannot be converted into fructose in reverse.

　　(3)因果糖可繞過糖酵解中的限速酶(磷酸果糖激酶)，遂在肝臟，果糖的分解速度快于葡萄糖。

(3) Causal sugars can bypass the rate limiting enzyme (phosphofructose kinase) in glycolysis, and in the liver, fructose decomposes faster than glucose.

　　(4)果糖代謝的強(qiáng)度取決于果糖濃度，不受胰島素的影響。果糖的服用和吸收不會(huì)引起低血糖。

(4) The intensity of fructose metabolism depends on fructose concentration and is not affected by insulin. The consumption and absorption of fructose will not cause hypoglycemia.

　　果糖還具有很好的甜味協(xié)同作用，可同其它甜味劑混合使用。這種協(xié)同機(jī)制在果糖與其它高甜度化學(xué)合成甜味劑白糖的混合使用中顯得更加。一方面可使甜味劑甜度大大提高，另一方面可減少或清除糖精鈉或蛋白糖的苦澀味和其它不良后味。

Fructose also has a good synergistic effect on sweetness and can be mixed with other sweeteners. This synergistic mechanism is particularly evident in the mixed use of fructose and other high sweetness chemically synthesized sweeteners such as white sugar. On the one hand, it can greatly increase the sweetness of sweeteners, and on the other hand, it can reduce or eliminate the bitterness and other adverse aftertastes of saccharin sodium or proteoglycans.

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