foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2022-5-2-145-156foodsyst-162Research ArticleСтатьиNew types of sugar-containing raw materials for food productionНовые виды сахаросодержащего сырья для производства пищевой продукцииhttps://orcid.org/0000-0001-7623-440XКузьминаЕ. И.KuzminaE. I.

Кузьмина Елена Ивановна  — кандидат технических наук, заведующая лабораторией технологии виноградных и  плодовых вин

119021, г. Москва, ул. Россолимо, д.7

Elena I. Kuzmina, Candidate of Technical Sciences, Head of the Laboratory of Technology of Grape and Fruit Wines

7, Rossolimo Str., Moscow, 119021

labvin@yandex.ruhttps://orcid.org/0000-0003-0463-605XЕгороваО. С.EgorovaO. S.

Егорова Олеся Сергеевна — научный сотрудник, лаборатория технологии виноградных и  плодовых вин

119021, г. Москва, ул. Россолимо, д.7

Olesya S. Egorova, Researcher, Laboratory of Technology of Grape and Fruit Wines

7, Rossolimo Str., Moscow, 119021

labvin@yandex.ruhttps://orcid.org/0000-0003-2209-7141АкбулатоваД. Р.AkbulatovaD. R.

Акбулатова Диляра Рамилевна — младший научный сотрудник, лаборатория технологии виноградных и  плодовых вин

119021, г. Москва, ул. Россолимо, д.7

Dilyara R.  Akbulatova, Junior Researcher, Laboratory of Technology of Grape and Fruit Wines

7, Rossolimo Str., Moscow, 119021

labvin@yandex.ruhttps://orcid.org/0000-0001-8367-3523СвиридовД. А.SviridovD. A.

Свиридов Дмитрий Александрович — кандидат технических наук, старший научный сотрудник, лаборатория технологии виноградных и плодовых вин

119021, г. Москва, ул. Россолимо, д.7

Dmitriy A.  Sviridov, Candidate of Technical Sciences, Research Senior, Laboratory of Technology of Grape and Fruit Wines

7, Rossolimo Str., Moscow, 119021

labvin@yandex.ruhttps://orcid.org/0000-0003-0518-1181ГанинМ. Ю.GaninM. Yu.

Ганин Михаил Юрьевич  — младший научный сотрудник, лаборатория технологии виноградных и  плодовых вин

119021, г. Москва, ул. Россолимо, д.7

Mikhail Yu. Ganin, Junior Researcher, Laboratory of Technology of Grape and Fruit Wines

7, Rossolimo Str., Moscow, 119021

labvin@yandex.ruhttps://orcid.org/0000-0003-1223-0703ШилкинА. А.ShilkinA. A.

Шилкин Алексей Александрович — младший научный сотрудник, лаборатория технологии виноградных и плодовых вин119021, г. Москва, ул. Россолимо, д.7

Aleksey A. Shilkin, Junior Researcher, Laboratory of Technology of Grape and Fruit Wines

7, Rossolimo Str., Moscow, 119021

labvin@yandex.ruВсероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленностиРоссияAll-Russian Scientific Research Institute of Brewing, Beverage and Wine IndustryRussian Federation20221107202252145156Copyright © Kuzmina E.I., Egorova O.S., Akbulatova D.R., Sviridov D.A., Ganin M.Y., Shilkin A.A., 20222022Кузьмина Е.И., Егорова О.С., Акбулатова Д.Р., Свиридов Д.А., Ганин М.Ю., Шилкин А.А.Kuzmina E.I., Egorova O.S., Akbulatova D.R., Sviridov D.A., Ganin M.Y., Shilkin A.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/162

The global concept of conscious consumption and healthy life-style affects the development of the food industry. As a consequence, over the last several decades, a production of sugar substitutes has been increased, a search for and creation of new sweetening substances have been carried out. The paper presents a review of the domestic and foreign studies devoted to the use of sugar substitutes in various branches of the food industry. The information about new types of sugar substitutes from natural starch-containing raw materials and their properties is given. A possibility of replacing crystalline sugar with sugar substitutes in food production is described, their effect on the physico-chemical, sensory and organoleptic properties of foods and beverages is demonstrated. The development of the technologies facilitates an extension of the range of well-known and widely used high-calorie sugar substitutes from starch-containing raw materials, characterized by different carbohydrate composition and properties. It has been noted that out of quite a large number of sugar substitutes applied in the food industry abroad, glucose-fructose syrups (GFS) are among most promising. They are full-value sucrose substitutes and have several advantages. A proportion of GFS in the total volume of sugar syrup consumption is increasing worldwide every year. The main raw material for production of GFS in the USA is corn starch; in the CIS countries, starch obtained from wheat and potato is also used. Studies aimed to investigation and development of bioprocesses that ensure production of competitive enzymatic GFS and other sweetening syrups from alternative sources are gaining in importance. The information is presented about the development of the innovative technologies for production of sugar syrups from Jerusalem artichoke and chicory, agave, yacon, sorghum and rice. The results of the study of properties of these syrups and their effect on the physical and sensory, rheological and microstructural properties of products, in which technologies these syrups were used, are described. Due to the different carbohydrate composition, as well as physico-chemical properties (a degree of hygroscopicity, anti-crystallization properties, a level of sweetness, glycemic index and so on), sugar substitutes acquire increasing popularity among producers and consumers, and can be used in food and beverage manufacturing as a more technological replacement of crystalline sugar.

Общемировая концепция осознанного потребления и  здорового образа жизни оказывает влияние на развитие пищевой индустрии. Как следствие, в последние несколько десятилетий увеличивается выпуск заменителей сахара, ведется поиск и  создаются новые подслащивающие вещества. В  настоящей статье представлен обзор отечественных и  зарубежных работ, посвященных применению сахарозаменителей в различных отраслях пищевой промышленности. Приведены сведения о новых видах заменителей сахара из природного крахмалсодержащего сырья и их свойствах. Описана возможность замены кристаллического сахара на сахарозаменители в  пищевом производстве, продемонстрировано их влияние на физико-химические, сенсорные и органолептические свойства продуктов питания и напитков. Развитие технологий способствует расширению ассортимента уже известных и широко используемых калорийных сахарозаменителей из крахмалсодержащего сырья, характеризующихся различным углеводным составом и свойствами. Отмечено, что за рубежом среди довольно большого количества сахарозаменителей, применяемых в пищевой промышленности, к одним из наиболее перспективных относят глюкозно-фруктозные сиропы. Они являются полноценными заменителями сахарозы и обладают рядом преимуществ. Доля глюкозно-фруктозных сиропов в общем объеме потребления сахарных сиропов ежегодно увеличивается во всем мире. Основным сырьем для производства ГФС в США служит кукурузный крахмал, в странах СНГ используют в том числе крахмал, получаемый из пшеницы и картофеля. Особую актуальность приобретают исследования, направленные на изучение и разработку биопроцессов, обеспечивающих производство конкурентоспособных ферментативных ГФС и других подслащивающих сиропов из альтернативных источников. Приведены сведения о разработках инновационных технологий получения сахарных сиропов из топинамбура и цикория, агавы, якона, сорго и риса. Описаны результаты исследований свойств данных сиропов и их влияние на физические и сенсорные, реологические и микроструктурные свойства продуктов, в технологии которых применялись данные сиропы. Благодаря различному углеводному составу, а также физико-химическим свойствам (степень гигроскопичности, антикристаллизационные свойства, уровень сладости, гликемический индекс и т. п.), сахарозаменители приобретают все большую популярность у производителей и потребителей и могут применяться в производстве продуктов питания и напитков как более технологичная замена кристаллического сахара.

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The authors declare that there are no conflicts of interest present.