聚甘油脂肪酸酯在制糖工艺中的安全性及综合性能分析

摘要

聚甘油脂肪酸酯在制糖工艺过程中可降低物料粘度和有效消除（抑制）泡沫，已被卫生部批准作为食品用加工助剂用于制糖工艺，本文对其在制糖工艺中使用的安全性能、在国际上的使用许可情况、质量要求、使用性能等作系统分析，并与其它允许用于制糖工艺的食品添加剂（食品用加工助剂）在使用范围上作比较。%Polyglycerol esters of fatty acid can reduce the viscosity of material, eliminate and inhibit the roam, are used for food processing aid during sugar making process. It has been permitted in sugar-making technology by the Ministry of Health of the People's Republic of China. This article made systematic analysis on safety and performance of application, international use license, quality requirements, and comparison with other food additives (permitted in sugar-making technology for food processing aids) in application range.