Abstract：
In recent years, the worldwide increase in lifestyle diseases and metabolic disorders has been ascribed to the excessive consumption of sucrose and added sugars. For this reason, many approaches have been developed in order to replace sucrose in food and beverage formulations with alternative sweetening compounds. The raising awareness concerning the synthetic sweeteners due to their negative impact on health, triggered the need to search for alternative substances. Natural sweeteners may be classified in: (i) non-nutritive (e.g., neohesperidine dihydrochalcone, thaumatin, glycyrrhizin mogroside and stevia) and (ii) bulk sweeteners, including both polyols (e.g., maltitol, mannitol, erythritol) and rare sugars (e.g., tagatose and allulose). In this review we discuss the most popular natural sweeteners and their application in the main food sectors (e.g., bakery, dairy, confectionary and beverage), providing a full understanding of their impact on the textural and sensory properties in comparison to sucrose. Furthermore, we analyze the use of natural sweeteners in blends, which in addition to enabling an effective replacement of sugar, in order to complement the merits and limits of individual compounds. Finally, microencapsulation technology is presented as an alternative strategy to solving some issues such as aftertaste, bitterness, unpleasant flavors, but also to enhance their stability and ease of use.
摘要：
近年来,世界范围内生活方式疾病和代谢紊乱的增加归因于蔗糖和添加糖的过量消耗。出于这个原因,为了用替代的增甜化合物代替食品和饮料配方中的蔗糖,已经开发了许多方法。由于合成甜味剂对健康的负面影响，提高人们对合成甜味剂的认识，引发了寻找替代物质的需要。天然甜味剂可分为：（i）非营养性（例如，新橙皮苷二氢查耳酮，thaumatin,甘草酸罗汉果苷和甜叶菊）和（ii）增量甜味剂，包括两种多元醇(例如，麦芽糖醇,甘露醇,赤藓糖醇)和稀有糖(例如，塔格糖和阿洛酮糖)。在这篇综述中，我们讨论了最受欢迎的天然甜味剂及其在主要食品领域的应用(例如，面包店,乳制品，糖果和饮料)，与蔗糖相比，充分了解它们对质地和感官特性的影响。此外，我们分析了天然甜味剂在混合物中的使用，除了能够有效地替代糖，以补充单个化合物的优点和局限性。最后,微囊化技术被提出作为解决诸如余味，苦涩,令人不快的味道，还能增强其稳定性和易用性。
