The steady growth in the Development Ansaimi, sucralose and steviol glycosides

Ansaimi, sucralose and steviol glycosides have maintained steady growth in the development of new products in the beverage market. From the perspective of the global new product beverage research and development market, acesulfame and sucralose have maintained a steady growth trend in beverage products, the use of aspartame has declined, and stevioside, as a representative of natural sweeteners, The market for the product is better, and the sweetness of Neotame is higher. For food and beverage factories, the dosage is difficult to control, so it is still in the introduction period. From the perspective of China's beverage market, sucralose has maintained a rapid growth trend in the development of new beverage products. A large number of new product developments have used sucralose as a sugar substitute. Acermi has declined slightly in the new product development trend. The decrease in sweetness is most obvious. Similarly, the consumption of neotamin and stevioside products is small, but the growth rate of stevioside is better.

Neotame: still in the import stage
Neotame, chemical name is N- [N- (3,3-dimethylbutyl) -L-α-aspartyl] -L-phenylalanine-1 methyl ester. Another dipeptide sweetener developed by Monsanto in the United States and the University of Lyon in France, obtained a compound patent in 1993. A 2002 FDA review allowed neotame to be used in all foods and beverages. China approved Newtian as a new food additive in 2003. At present, Neotame has been approved for use in more than 1,000 products in more than 100 countries, including food and beverage, animal feed, medical and health products, preserved fruit preserves, baked goods, daily chemical products, cigarette filters, betel nuts and other fields.

Neotame is similar to ASPARTAME in its structural formula and is a derivative of aspartame. Since neotame has more 3,3-dimethylbutyl group than aspartame, it reduces the reactivity of neotame, which will not affect the sweetness of food by reacting with aromatic compounds and reducing sugars in food. With flavor. At present, the synthesis method of neotame widely uses Pd / C catalyst. Hydrogenation of aspartame with 3,3-dimethylbutyraldehyde to synthesize neotame. This method can obtain higher yield and is beneficial to Industrial applications.

Neotame has good safety and stability. The metabolism of neotame in the human body is roughly as follows: neotame is hydrolyzed to delipidated neotame by the enzymes in the body, and the delipidated button is quickly removed from the plasma. With the excretion of feces and urine, A small part of the defatted neotame undergoes further processing by the body to obtain secondary metabolites, and these metabolites will also exit the body with urine.

Neotame has a high degree of sweetness and a small amount of addition. Neotame has a high degree of sweetness, which is 800010000 times that of sucrose. In the research and development of food ingredients, the added amount is small and cannot be mixed well. At present, neotame is used together with other sweeteners in a compound form, and it is still in the introduction stage.

Steviol glycosides: Divided into natural steviol glycosides and glucosyl steviol glycosides, the market is growing rapidly

stevia is a stevioside extracted from the leaves of the stevia plant Stevia. Stevia is a chrysanthemum herbaceous wild plant native to Paraguay. Stevia is a new natural sweetener derived from stevia. In 2008, the United States approved stevia as a sweetener. In 2011, the European Commission approved stevioside as a food additive, and China implemented a new version of GB 8270-2014 "Stevioloside" in 2015.

From a structural point of view, stevioside is a class of tetracyclic diterpenoids composed of at least 9 sweet components, including stevioside, Reb A, Reb B, Reb C, Reb E, Reb F, steviol, Duke Glycosides, stevioside. They have the same aglycon, steviol, and only different amounts of glucosyl, rhamnosyl, or xylyl groups are connected to the C19 and C13 positions, thereby forming steviol glycosides with different taste and physical and chemical properties.

Stevioside has many advantages. Safety: Stevioside has been eaten for hundreds of years in many countries of origin in South America, and passed the safety evaluation of JECFA (Joint Committee of Experts on Food Additives of the World Health Organization and the Food and Agriculture Organization of the United Nations). . Solubility: Stevioside has good solubility in water and alcohol, suitable for a variety of food applications. Stability: Stevioside has good pH characteristics and thermal stability. Stevioside is also very stable under high temperature and different pH conditions, and it will not change in the production and processing of food, beverage and other products.

Natural steviol glycosides, due to their own structural aglycone steviol, has no sweetness and bitterness, and has a bad taste such as aftertaste, which seriously hinders its application in the fields of food and beverages. Studies have found that the use of enzymatic or fermentation methods to introduce some new sugar molecules into the structure of steviol glycosides can improve the unpleasant taste of natural steviol glycosides, and obtain the steviol glycosides with improved sweetness properties, that is, the enzyme transglycoside steviol. It was used in Japan in the 1880s. The enzyme transglycoside stevioside is used as a food additive flavor in China, and the official Chinese name for it is glucostein.

At present, the demand for steviol glycosides is 10,000 tons, and the compound growth rate of demand from 2016 to 2018 has reached 30%. Due to the good characteristics of steviol glycosides, many companies have released stevia-containing sweetener products. The main companies include: Kale Than Food Company, Coca-Cola Company, Danone Group, Grupo Bimbo, Kraft Heinz, Nestle, PepsiCo Unilever, etc. From the perspective of the supply side, the current global production capacity is close to 10,000 tons. Among them, well-known production companies include Langjing Health Technology and Poseco. Jinhe Industrial released an environmental assessment report in June 2019, and plans to build a 100-ton steviol glycoside production capacity. It is expected that with the continuous growth of demand, the development trend of steviol glycosides will improve.