(Summary description)A high-tech natural food raw material and natural sweetness inhibitor, which is separated from natural edible plants by high-tech means, has a magical effect of inhibiting sweetness. It can be applied to candy, moon cake, candied fruit, chocolate, preserved fruit, ice cream, baked food, frozen dairy products, dessert, jam, jelly, beverage, condiment, and other food and food raw materials to improve the sweet taste.

Natural sweetness inhibitors are widely used in the following Sweets:

1) Moon cake and pastry: in the filling of moon cake and pastry, sugar is an important component used for tissue structure and anti-corrosion. However, in addition to making the population uncomfortable, the high sweetness will also mask the taste of the stuffing itself. While reducing the sweetness, it can improve the texture and flavor of the filling.

2) Ice cream and chocolate: when used to control sweetness and improve flavor balance, it can improve the transmission of flavor and have a more refreshing taste.

3) Frozen desserts: sugar can be used to reduce the freezing point of frozen desserts to keep them soft during cold storage. High sugar content can ensure the delicacy and softness of food tissue. It can also prevent sugar sweetened desserts from producing unpleasant sweet putrefaction.

4) Beverage: the functional characteristics of sugar (concentrated sugar taste) can be applied to the best state. For example, adding natural sweetness inhibitors to high-energy sports drinks can ensure high-energy intake without being too sweet.

5) Icing and surface decoration: in the baking process, sugar is usually sprayed on the food as an adhesive, which will make the food too sweet. However, the use of natural sweetness inhibitors can maintain low sugar taste and make food particles (such as kernel, seasoning and seed) stick to food. This method also applies to snacks and biscuits.

6) Crispness and coloring: sugar plays a role in improving texture in foods such as cookies, crackers and snacks. Due to the caramelization reaction, the food becomes crisp and brown. However, sweetness is always sweet and greasy, especially for flavor foods. Natural sweetness inhibitors can be used to control the balance between sweetness and taste while retaining all the physical and chemical properties of food.

7) Low fat products: one of the most attractive uses of natural sweetness inhibitors is that when sugar is used as a loosening agent or fat substitute in the food formula, replacing fat with sugar will change the flavor of the food. However, adding natural sweetness inhibitors while adding sugar can flavor cheese fillings, low-fat desserts, salad seasonings, Crispy muffins, cookies, crispy biscuits and processed meat floss.

8) Preserved fruit: after adding "sweetness inhibitor", the high sweetness of the preserved fruit will be greatly reduced, and the original taste of the preserved fruit will not change, which will not affect the taste of the preserved fruit, so that the taste of the preserved fruit becomes sweet and palatable, the taste is better, and the shelf life will be longer than the original. The production of such preserved fruit will meet the market demand.

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• Time of issue:2022-05-12 19:32
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