1、抑制齲齒的特性

1. Characteristics of inhibiting dental caries

由于口腔的濕度、溫度、營(yíng)養(yǎng)物質(zhì)極易滋生各種致齲齒細(xì)菌，而這些細(xì)菌又會(huì)利用口腔里殘留的蔗糖、淀粉等多糖食物，發(fā)酵、分解、釋放出腐蝕牙齒的酸性物質(zhì)，日積月累不僅會(huì)破壞牙齒的琺瑯質(zhì)，還容易形成蛀牙。結(jié)晶果糖不易被口腔內(nèi)鏈球菌轉(zhuǎn)化為酸，能抑制該菌產(chǎn)生葡聚糖，從而抑制了齲齒的產(chǎn)生。

Due to the high humidity, temperature, and nutrients in the oral cavity, various cariogenic bacteria are highly likely to breed. These bacteria, in turn, utilize the residual polysaccharide foods such as sucrose and starch in the oral cavity to ferment, decompose, and release acidic substances that corrode teeth. Over time, not only will they damage the enamel of teeth, but they are also prone to tooth decay. Crystalline fructose is not easily converted into acid by Streptococcus in the oral cavity, and can inhibit the production of pectin by the bacteria, thereby inhibiting the production of dental caries.

2、增強(qiáng)風(fēng)味

2. Enhance flavor

舌頭味蕾首先對(duì)果糖產(chǎn)生感知，并且反應(yīng)迅速，存在時(shí)間短，感知消失迅速，風(fēng)味釋放峰出現(xiàn)在葡萄糖和蔗糖之前，不會(huì)遮蔽葡萄糖與蔗糖的香氣釋放，從中能夠推知當(dāng)飲料中添加結(jié)晶果糖后，風(fēng)味不會(huì)被結(jié)晶果糖的香氣所掩蓋，能更好地體現(xiàn)出飲料的風(fēng)味。

The tongue taste buds first perceive fructose and react quickly, with a short existence time and a rapid disappearance of perception. The flavor release peak appears before glucose and sucrose, and does not obscure the aroma release of glucose and sucrose. It can be inferred from this that when crystalline fructose is added to the beverage, the flavor is not masked by the aroma of crystalline fructose, which can better reflect the flavor of the beverage.

3、冷甜特性

3. Cold sweet characteristics

果糖最大的特點(diǎn)就是甜度大，失去這一特性，它的其它優(yōu)點(diǎn)將不足以吸引其在飲料行業(yè)的應(yīng)用。果糖的甜度為蔗糖的1.3～1.8倍，結(jié)晶果糖的甜度非固定不變，而是隨著溫度的變化而變化，溫度越低果糖的甜度越大。用結(jié)晶果糖替代蔗糖在飲料中的添加，相同甜度的飲料結(jié)晶果糖的添加量會(huì)相應(yīng)的減少很多。

The biggest characteristic of fructose is its high sweetness. Without this characteristic, its other advantages will not be enough to attract its application in the beverage industry. The sweetness of fructose is 1.3-1.8 times that of sucrose, and the sweetness of crystalline fructose is not fixed but varies with temperature. The lower the temperature, the greater the sweetness of fructose. Replacing sucrose with crystalline fructose in beverages can significantly reduce the amount of crystalline fructose added to beverages with the same sweetness.