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Necessity and Research Progress of Sugar Reduction
in Dairy Products

*
XU Honggao,摇 WANG Xin,摇 LI Dong
(1. Biomedicine Nutrition and Health Collaborative Innovation Centre,
Beijing Academy of Science and Technology, Beijing 100089, China;
2. Beijing Systematic Nutrition Engineering Technology Research Centre,
Beijing Institute of Nutritional Resources, Beijing 100069, China)

Abstract: Sugar reduction is a major technical challenge for the food industry, due to effects of sugars in
foods on public health. This paper reviews the health effects of dairy products and sugars, with an
emphases on the consumption status and dietary recommendation of sugar. The sugar reduction policies in
different countries and areas were also illustrated. According to the application and contribution of sugar
to the quality of dairy products, the challenges necessity and research progress of sugar reduction in dairy
products were discussed. General methods for sugar reduction include gradually decreasing sugar (direct
reduction), sugar substitution, food structure modification, and multisensory integration. Decreasing
sugar gradually could make the consumers adapt the taste and flavor of low sugar foods, and it might be
the most ideal methods to reduce sugar in food. The risk of gradual sugar reduction for food companies in
markets makes them prefer to using non鄄nutritive sweeteners, sugar alcohols, and fibers to substitute
sugar in products. Effects of sweeteners on the mouth feel make the sugar reduction be a technical
challenge. Advances in food structures could also provide novel ways to reduce sugar in dairy products.
The technologies include in the homogeneously distributing sugar, modifying fracture mechanics and
modifying tastant release from food matrices. The use of multisensory (aroma, color, and other stimuli)
integration principles would be a promising approach.

Keywords: dairy products; sugar reduction; texture and structure; sweety; organoleptic quality

(责任编辑:李摇 宁)