The intestine is known as the life channel of the human body. According to data, the intestine is also the body's largest immune organ, and the intestine is responsible for more missions to maintain human health. Adding functional ingredients, such as oligosaccharides and dietary fiber, to dairy products can effectively regulate the intestinal microecological environment. Oligosaccharides are a kind of prebiotics, which can multiply beneficial bacteria, inhibit harmful bacteria, and maintain the balance of intestinal flora.
Over the past 20 years, people's interest in health has increased, leading to a big push for healthier food choices, including dairy products.Excessive consumption of sugar can lead to a number of problems such as high blood pressure, type 2 diabetes, cardiovascular disease (CVD) and dental caries.
How to reduce the sugar content without sacrificing the flavor of dairy products and having a negative impact on product sales will be a big challenge because sugar plays an important role in dairy products, not only in taste, but also in texture, color, and viscosity.
With the continuous improvement of health needs and the enhancement of health awareness, people's functional requirements for dairy products are becoming more and more diversified. Consumers can no longer satisfy the experience brought by traditional dairy products. Low sugar milk has been launched on the market. With the help of the rapid development of dairy products, the pursuit of artificial sweeteners in milk has shown a strong market appeal.
Sugar-free means that it does not contain monosaccharides (glucose, fructose) and disaccharides (sucrose, lactose, maltose), but contains sugar substitutes that are difficult to digest in the body and inhibit fat accumulation in the body, such as xylitol, sorbitol, and maltitol , Lactitol, etc. Due to the continuous improvement of consumers’ health awareness, the dietary structure has gradually improved. There are many types of low-sugar functional dairy products on the market.