With the introduction of the "Healthy China" strategy and the rapid development of the big health industry, healthy lifestyles are increasingly sought after by people, which also makes low-sugar and sugar-free foods gradually enter people's vision and gradually occupy a place.
Xylitol has the effects of preventing dental caries, not raising blood sugar, regulating gastrointestinal and improving liver function. Using these functional characteristics of xylitol, it can be used in the food industry to improve food flavor and adjust food taste, such as using xylitol to protect food. The tooth, not used by oral microorganisms, can be widely used in chewing gum coating.
Chewing gums and candies with xylitol as the main sweetener have been officially recognized by many national dental health associations. Xylitol is used as a bulking sweetener instead of sucrose to produce candies without the need to add aspartame and saccharin. Powerful sweetener, no boiling phenomenon occurs during the manufacturing process, and less space, equipment, time and energy are required for recrystallization. The made candies have a better taste than other "non-sucrose" candies, pure sweetness, refreshing and cold , No bad aftertaste. Due to the special molecular structure, Maillard reaction does not occur. The sugar body is stable in color when boiled sugar, can withstand the high temperature of boiled sugar, and is not easy to decompose. Chocolate made with xylitol is suitable for diabetics. Like fructose, sorbitol or mannitol, xylitol can replace sucrose in chocolate products.
In the application of sugar-free pastries, sugar-free pastries do not use sucrose from the filling to the dough, but use various "sugar-free sweeteners" that have sweetness, and do not generate or have very low calories to replace sucrose. , Sugar-free cake with xylitol will not have Maillard browning reaction after baking, the surface color is lighter, and the taste is better.
Xylose has the effects of preventing dental caries, not raising blood sugar, moisturizing bowel movements, and has Maillard reaction after heating. Using these characteristics of xylose, refined xylose can replace sucrose to produce sugar-free candies, beverages, desserts, etc. It can be added to meat and food products in a small amount to enhance the flavor and fragrance.
In short, the health industry will gradually become one of the industries that people are most concerned about. The improvement of people's living standards and the emphasis on health will become the biggest opportunity for the development of the xylitol industry.
The use of xylose in heating has the characteristics of Maillard reaction. Adding xylose to the processing of meat products can effectively improve the appearance of meat and increase appetite.
Japanese food companies have more characteristics in using xylose, and there are more than 70 domestic meat products companies that are qualified to export to Japan to use xylose.
Because xylitol itself has hygroscopicity and is not used by microorganisms, it has great limitations in the application of xylitol in baking. For example, crispy bakery products will affect the crispy characteristics of the product due to the hygroscopicity of xylitol, and then the bread that is required to be launched. Xylitol is not used by yeasts, and it is difficult to achieve the effect of bread.
Therefore, xylitol makes some niche products in the baking industry, such as special foods, sugar-free cereal cakes, Lantern Festival, etc.