【摘要】 探讨了赤藓糖醇、木糖醇、山梨糖醇、麦芽糖醇及异麦芽酮糖醇五种常用功能性糖醇的特性、对血糖反应以及在低GI食品的应用。通过对不同糖醇在体内血糖反应、甜度和能量价值的比较分析,明确了其优势与限制。研究发现:赤藓糖醇因其高稳定性在低GI食品中广泛应用;木糖醇除血糖管理外,对口腔健康有显著效果;山梨糖醇在敏感消费群体中凸显其价值;麦芽糖醇则因生产成本优势受欢迎;而异麦芽酮糖醇的开发提供了新的低GI解决方案。进一步对市场进行分析表明,消费者对低糖、无糖食品的需求持续增长,糖尿病和肥胖人群的需求是推动市场增长的重要因素。最后,通过历史数据预测未来市场走势,指出技术创新、法规、安全性评价将是未来该领域的关键点,并预计市场规模将持续扩大。更多还原

【Abstract】 This thesis discusses the characteristic, impact on blood glucose, and applications in lower-GI food of five commonly used functional sugar alcohols: erythritol, xylitol, sorbitol, maltitol, and isomalt. By comparing different sugar alcohols in terms of in vivo glycemic response, sweetness, and caloric value, their advantages and limitations are identified.The research finds that erythritol is widely used in low-GI foods due to its high stability; Xylitol has significant effects on oral health besides blood sugar management; Sorbitol stands out in value among sensitive consumer groups; maltitol is popular due to its cost advantages; And the development of isomalt provides a new low-GI solution. Further market analysis indicates that there is a continuing growth in consumer demand for low-sugar and sugar-free foods, with the needs of diabetic and obese populations being significant drivers for market growth. Finally, by predicting future market trends through historical data, it points out that technological innovation and supply chain management, regulations, safety evaluation will be the keypoints for this field, and the market size is expected to continue to expand.更多还原