Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 1
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- Pages.24-29
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- 1999
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- 0367-6293(pISSN)
Physicochemical Properties of a Low Calorie Sweetener, Tagatose
저열량 감미료 Tagatose의 이화학적 특성
- Roh, Hoe-Jin (R&D Center, Tong Yang Confectionery Co.) ;
- Kim, Sang-Yong (R&D Center, Tong Yang Confectionery Co.) ;
- Kim, Suk-Shin (Department of Food Nutrition, The Catholic University) ;
- Oh, Deok-Kun (Department of Food Science and Technology, Woosuk University) ;
- Han, Kee-Young (Department of Food and Microbial Technology, Seoul Women's University) ;
- Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Women's University)
- 노회진 (동양제과(주) 기술개발연구소) ;
- 김상용 (동양제과(주) 기술개발연구소) ;
- 김석신 (가톨릭대학교 식품영양학과) ;
- 오덕근 (우석대학교 식품공학과) ;
- 한기영 (서울여자대학교 식품.미생물공학과) ;
- 노봉수 (서울여자대학교 식품.미생물공학과)
- Published : 1999.02.28
Abstract
The physicochemical properties of tagatose, a low calorie sweetener, was investigated. Rheological property of tagatose solution was found to be Bingham fluid. As the concentration of tagatose increased from 10 to 50% at
새로운 저열량 감미료인 tagatose를 식품에 적용하기 위해 여러 가지 이화학적 특성을 조사하였다. Tagatose 용액은 Bingham 유체의 점성 특성을 보여주었고 용액의 농도가