嬰幼兒食品為何要加麥芽糊精？
來源：http://www.nttdr.com 日期：2021-05-06 發布人：admin
在糖果、奶制品、餅干等食品的配料表中，經常能看到“麥芽糊精”，嬰幼兒食品中的麥芽糊精究竟起什么作用？專家從營養學角度解答了這個問題。
Maltodextrin is often seen in the ingredient list of candy, dairy products, biscuits and other foods. What is the role of maltodextrin in infant food? Experts from the perspective of nutrition to answer this question.
首先要從碳水化合物說起。嬰幼兒處于快速生長發育期，需要充足的能量滿足基礎代謝和生長發育，在這個階段寶寶對蛋白質、脂肪、碳水化合物及其他各營養素的需要量比成人還要高。嬰幼兒食品中常見的碳水化合物有乳糖、蔗糖、麥芽糊精等，這些碳水化合物提供的能量沒有差異。乳糖天然存在于哺乳動物的奶液中，它在腸道經過乳糖酶消化后吸收。腸道乳糖酶活性在嬰兒時較強，隨著年齡增加腸道乳糖酶活性有逐漸下降的趨勢，再加上“乳糖不耐受”現象，因此針對較大兒童如1歲以上幼兒的配方奶粉，通常用麥芽糊精和蔗糖作為主要的碳水化合物來源。
Start with carbohydrates. Infants are in the period of rapid growth and development, and need sufficient energy to meet the basic metabolism and growth and development. At this stage, infants need more protein, fat, carbohydrate and other nutrients than adults. The common carbohydrates in infant food are lactose, sucrose, maltodextrin, etc. there is no difference in the energy provided by these carbohydrates. Lactose naturally exists in the milk of mammals. It is digested by lactase in intestine and absorbed. The activity of intestinal lactase is stronger in infants. With the increase of age, the activity of intestinal lactase has a trend of gradual decline. Coupled with the phenomenon of "lactose intolerance", maltodextrin and sucrose are usually used as the main carbohydrate sources for older children, such as formula milk powder for children over 1 year old.
蔗糖是一種雙糖，在人體消化系統內經過消化液分解成為果糖和葡萄糖，經過小腸吸收，過量的蔗糖容易引起蛀牙，由于甜度高，蔗糖攝入過量容易養成寶寶偏愛甜食的壞習慣。
Sucrose is a kind of disaccharide, which is decomposed into fructose and glucose in the digestive system of the human body. After being absorbed by the small intestine, excessive sucrose is easy to cause tooth decay. Due to the high sweetness, excessive sucrose intake is easy to develop the bad habit of baby's preference for sweets.
麥芽糊精和玉米糖漿類似，是一種沒有味道的營養性多糖，具有許多獨特的理化性能，如水溶性好、耐熬煮以及易于人體吸收等。這些特性使它在固體飲料，糖果、餅干、啤酒、嬰兒食品、運動員飲料等多種食品加工和生產中得到應用。對嬰幼兒營養中的提供能量而言，麥芽糊精與其他類型的碳水化合物并無優劣之分，是等價的。目前國外在食品中也添加麥芽糊精，改善營養配比，易消化吸收。麥芽糊精在配制功能奶粉，特別是無蔗糖奶粉、嬰兒助長奶粉等中的作用已得到確認。
Maltodextrin, similar to corn syrup, is a nutritious polysaccharide with no taste. It has many unique physical and chemical properties, such as good water solubility, boiling resistance and easy absorption by human body. These characteristics make it used in solid beverage, candy, biscuit, beer, baby food, athlete beverage and other food processing and production. Maltodextrin is equivalent to other types of carbohydrates in providing energy for infants. At present, maltodextrin is also added in food abroad to improve the nutritional ratio and make it easy to digest and absorb. The role of maltodextrin in the preparation of functional milk powder, especially sucrose free milk powder and infant feeding milk powder has been confirmed.
需要關注的是，幼兒飲食中碳水化合物、脂肪、蛋白質三大營養素提供的能量應遵循一定的比率。三種營養素都為人體供應能量，在數量上，蛋白質供給的能量一般占12%～14%，脂肪提供的能量在30%~35%為宜，其余的能量則由碳水化合物提供。從理論上講，作為提供能量的碳水化合物，麥芽糊精在產品中的含量只要在該產品碳水化合物所允許的總量范圍之內，都是可以理解的，也就是說麥芽糊精不超過碳水化合物總量，就不會影響到其他營養素的配比。從營養學角度來看，蛋白質、脂肪、碳水化合物不偏廢，講均衡，就是寶寶的營養大餐。
It should be noted that the energy provided by carbohydrate, fat and protein in children's diet should follow a certain ratio. The three nutrients all provide energy for human body. In quantity, protein generally provides 12% - 14% of energy, fat 30% - 35% of energy, and carbohydrate provides the rest of energy. Theoretically speaking, as a carbohydrate providing energy, the content of maltodextrin in the product can be understood as long as it is within the allowable total amount of carbohydrate in the product, that is to say, if maltodextrin does not exceed the total amount of carbohydrate, it will not affect the ratio of other nutrients. From the perspective of nutrition, protein, fat, carbohydrates are not biased, balanced, is the baby's nutritional meal.