Functional composite sweetening agent
A compound sweetener and functional technology, applied in the field of food additives, can solve problems such as taste and taste defects, and achieve the effect of reducing the risk of diabetes and reducing calorie intake
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Embodiment A1
[0047] First add 1000g of pure water into the heating container, heat up to 40-50°C, add 1.1g of acesulfame potassium, stir evenly to dissolve, then add 0.06g of citric acid, 100g of erythritol, stir to dissolve and heat up to 95 ℃, heat preservation for 7 minutes to sterilize, and prepare a functional compound sweetener whose theoretical sweetness is 4 times that of sucrose.
Embodiment A2
[0049] First add 1000g of purified water into the heating container, raise the temperature to 40-50°C, add 0.3g of aspartame and 0.2g of sucralose, stir well to dissolve, then add 0.13g of vitamin C and 100g of erythritol , stirred and dissolved, heated to 95°C, kept for 7 minutes for sterilization, and a functional compound sweetener with a theoretical sweetness 4 times that of sucrose was prepared.
Embodiment A3
[0051] First add 1000g of purified water into the heating container, raise the temperature to 40-50°C, add 0.3g of aspartame and 0.2g of sucralose, stir well to dissolve, then add 0.13g of vitamin C, 50g of erythritol and 75g of maltitol, stirred and dissolved, heated to 95°C, kept for 7 minutes for sterilization, and a functional compound sweetener with a theoretical sweetness 4 times that of sucrose was obtained.
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