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食品中为什么要添加麦芽糊精?
来源:http://www.jnjdbc.com 日期:2021-04-19 发布人:adminputaotang
在糖果、奶制品、饼干等食品的配料表中,经常能看到“麦芽糊精”,婴幼儿食品中的麦芽糊精究竟起什么作用?
Maltodextrin is often seen in the ingredient list of candy, dairy products, biscuits and other foods. What is the role of maltodextrin in infant food?
首先要从碳水化合物说起。婴幼儿处于快速生长发育期,需要充足的能量满足基础代谢和生长发育,在这个阶段宝宝对蛋白质、脂肪、碳水化合物及其他各营养素的需要量比成人还要高。婴幼儿食品中常见的碳水化合物有乳糖、蔗糖、麦芽糊精等,这些碳水化合物提供的能量没有差异。乳糖天然存在于哺乳动物的奶液中,它在肠道经过乳糖酶消化后吸收。肠道乳糖酶活性在婴儿时强,随着年龄增加肠道乳糖酶活性有逐渐下降的趋势,再加上“乳糖不耐受”现象,因此针对较大儿童如1岁以上幼儿的配方奶粉,蔗糖是一种双糖,在人体消化系统内经过消化液分解成为果糖和葡萄糖,经过小肠吸收,过量的蔗糖容易引起蛀牙,由于甜度高,蔗糖摄入过量容易养成宝宝偏爱甜食的坏习惯。
Start with carbohydrates. Infants are in the period of rapid growth and development, and need sufficient energy to meet the basic metabolism and growth and development. At this stage, infants need more protein, fat, carbohydrate and other nutrients than adults. The common carbohydrates in infant food are lactose, sucrose, maltodextrin, etc. there is no difference in the energy provided by these carbohydrates. Lactose naturally exists in the milk of mammals. It is digested by lactase in intestine and absorbed. Intestinal lactase activity is strong in infants. With the increase of age, intestinal lactase activity has a gradual downward trend. Coupled with the phenomenon of "lactose intolerance", for older children, such as formula milk powder for children over 1 year old, sucrose is a disaccharide, which is decomposed into fructose and glucose in the digestive system of the human body after digestion, and absorbed by the small intestine. Excessive sucrose is easy to cause diarrhea Tooth decay, due to high sweetness, excessive sucrose intake is easy to develop the bad habit of baby's preference for sweet food.
          麦芽糊精
麦芽糊精和玉米糖浆类似,是一种没有味道的营养性多糖,具有许多独特的理化性能,如水溶性好、耐熬煮以及易于人体吸收等。这些特性使它在固体饮料,糖果、饼干、啤酒、婴儿食品、运动员饮料等多种食品加工和生产中得到应用。对婴幼儿营养中的提供能量而言,麦芽糊精与其他类型的碳水化合物并无优劣之分,是等价的。目前国外在食品中也添加麦芽糊精,改善营养配比,易消化吸收。麦芽糊精在配制功能奶粉,特别是无蔗糖奶粉、婴儿助长奶粉等中的作用已得到确认。
Maltodextrin, similar to corn syrup, is a nutritious polysaccharide with no taste. It has many unique physical and chemical properties, such as good water solubility, boiling resistance and easy absorption by human body. These characteristics make it used in solid beverage, candy, biscuit, beer, baby food, athlete beverage and other food processing and production. Maltodextrin is equivalent to other types of carbohydrates in providing energy for infants. At present, maltodextrin is also added in food abroad to improve the nutritional ratio and make it easy to digest and absorb. The role of maltodextrin in the preparation of functional milk powder, especially sucrose free milk powder and infant feeding milk powder has been confirmed.
需要关注的是,幼儿饮食中碳水化合物、脂肪、蛋白质三大营养素提供的能量应遵循一定的比率。三种营养素都为人体供应能量,在数量上,蛋白质供给的能量一般占12%~14%,脂肪提供的能量在30%~35%为宜,其余的能量则由碳水化合物提供。从理论上讲,作为提供能量的碳水化合物,麦芽糊精在产品中的含量只要在该产品碳水化合物所允许的总量范围之内,都是可以理解的,也就是说麦芽糊精不超过碳水化合物总量,就不会影响到其他营养素的配比。从营养学角度来看,蛋白质、脂肪、碳水化合物不偏废,讲均衡,就是宝宝的营养大餐。
It should be noted that the energy provided by carbohydrate, fat and protein in children's diet should follow a certain ratio. The three nutrients all provide energy for human body. In quantity, protein generally provides 12% - 14% of energy, fat 30% - 35% of energy, and carbohydrate provides the rest of energy. Theoretically speaking, as a carbohydrate providing energy, the content of maltodextrin in the product can be understood as long as it is within the allowable total amount of carbohydrate in the product, that is to say, if maltodextrin does not exceed the total amount of carbohydrate, it will not affect the ratio of other nutrients. From the perspective of nutrition, protein, fat, carbohydrates are not biased, balanced, is the baby's nutritional meal.

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