摘要
淀粉糖是以淀粉为原料加工而成的一类工业产品。文章系统阐述淀粉糖在甜度风味、物理化学及生物化学等方面的核心功能与特点,并对淀粉糖潜在应用方向展开深入分析,涵盖传统食品工业领域淀粉糖深化应用、大健康领域淀粉糖的创新应用,以及生物基材料与绿色化工领域淀粉糖的转化应用,旨在全面揭示淀粉糖的多元价值与广阔发展前景,为相关企业未来发展提供参考。
Starch sugar is an important industrial product derived from starch processing.This paper first systematically elaborates on the core functions and characteristics of starch sugar in terms of sweetness profile,physicochemical properties,and biochemical attributes.On this basis,the article further provides an in-depth analysis of the potential application directions for starch sugar,including its deepened use in the traditional food industry,innovative applications in the health and wellness sector,and its conversion applications in bio-based materials and green chemical engineering.The paper aims to comprehensively reveal the diverse values and broad development prospects of starch sugar,offering insights for future development in related enterprises.
作者
隋春光
张晓彬
SUI Chunguang;ZHANG Xiaobin(Cargill Asia Pacific Food Systems(Beijing)Co.,Ltd.,Beijing 102200,China)
出处
《食品安全导刊》
2026年第1期61-64,共4页
Food Safety Guide Magazine
关键词
淀粉糖
功能特点
应用方向
食品工业
starch sugar
functional characteristics
application directions
food industry
