Hötzel D
Institut für Ernährungswissenschaft, Universität Bonn.
Z Ernahrungswiss. 1990;29 Suppl 1:53-61.
The present paper deals with the nutritional value of some natural sweeteners, like concentrated fruit juices, special syrups and honey. The following aspects are discussed: concentration of sweet-tasting carbohydrates, average composition of essential nutrients like minerals and vitamins, and occurrence of other substances like organic acids etc. The nutritional value of natural sweeteners is not significantly different from "sugar" (saccharose): Natural sweeteners do not contribute to fulfill the need for minerals, trace elements or vitamins in an important manner. The sensoric properties are different and the intensity of sweet-taste is usually higher in sucrose than in syrups. Descriptions of such products as "naturally", "healthy", "without sugar" are not justified.
本文探讨了一些天然甜味剂的营养价值，如浓缩果汁、特殊糖浆和蜂蜜。讨论了以下几个方面：甜味碳水化合物的浓度、矿物质和维生素等必需营养素的平均组成，以及有机酸等其他物质的存在。天然甜味剂的营养价值与“糖”（蔗糖）没有显著差异：天然甜味剂并不能在很大程度上满足对矿物质、微量元素或维生素的需求。其感官特性不同，蔗糖的甜味强度通常高于糖浆。将此类产品描述为“天然”、“健康”、“无糖”是不合理的。
