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Artificial Sweenteners in Food and Beverage

Now or in the future, the characteristics of functional foods are the diversity of finished products and the diversity of ingredients. Some of these ingredients are classified as nutrients, affecting changes in body function related to health or reducing disease risk. Therefore, the definition of functional food has not been fully and universally accepted.


Internationally, functional food cannot be a single entity with clear characteristics Large-scale research on functional foods in Europe began with the "Nice" conference in 1996. Many well-known food companies and international academic authoritative experts have held several seminars on "functional foods" in the European branch of the International Life Sciences Society (ILSI) and ILSI successively. They have reached a basic concept accepted by the public: "If a food In addition to having suitable nutrition, it can be beneficial to one or more functions of the human body, and it can be called functional food if it has enough nutrition to improve health or reduce disease."

Functional Sweetener in Food and Beverage

  • Functional Sweetener in Food and Beverage 01

    Functional sweeteners are divided into functional monosaccharides: including crystalline fructose, high-fructose syrup, and L-sugar, etc.; functional oligosaccharides: including isomaltulose, isomaltulose, galacto-oligosaccharide, and fructooligosaccharide , Lactulose, raffinose, soybean oligosaccharides, lactulose oligosaccharides, xylo-oligosaccharides, etc. 


  • Functional Sweetener in Food and Beverage 02

    With the characteristics of low-calorie and difficult-to-digest, healthy low-calorie sweetener, such as the water-soluble dietary fiber, have been widely used in food and beverage industries. It can not only realize inhibition of pathogenic bacteria and toxic substances metabolism but also prevent diarrhea and constipation from happening. Capable of lowering blood pressure and improving immunity and anti-tumor, functional sugar is widely used to promote nutrient absorption and produce nutrients. 


The Advantages of Low Calorie Sweetener in Food and Beverage

The Advantages of Low Calorie Sweetener in Food and Beverage

Great Nutrition and Excellent Health Effects
Great Nutrition and Excellent Health Effects

Foods made with functional sugar can enhance immunity, delay aging, assist in lowering blood sugar, anti-oxidation, assist in improving memory, relieve visual fatigue, promote lead excretion, clear pharynx, assist in lowering blood pressure, and improve Sleep, promote lactation, relieve physical fatigue, improve hypoxia tolerance, assist in protection against radiation hazards, lose weight, improve growth and development, increase bone density, improve nutritional anemia, assist in protection against chemical liver damage, remove acne, Eliminates chloasma, improves skin moisture, improves skin oil, regulates intestinal flora, promotes digestion, laxative, and assists in protecting gastric mucosa. 


The Future of the Food Industry
The Future of the Food Industry

In the world, functional foods and beverages are extremely popular. For example, the soluble dietary fiber in chicken and french fries both enhance your body strength and beef dietary fiber as well. The rapid development of science and technology has made a clear or basic understanding of many food ingredients that are beneficial to human health. The relationship between the occurrence of various diseases and diet makes it possible to improve human health by improving dietary conditions and exerting the physiological regulation function of the food itself. In addition, with the popularization of nutrition knowledge and the vigorous promotion of the news media, people start to pay more attention to the improvement of health and spend more money on relatively expensive functional foods, thus forming a relatively stable special nutrition consumer group.


Functional Sugar in Food and Beverage that Regulate Blood Sugar

Sugar alcohols are substances in which the aldehyde or ketone groups of sugars have been reduced. Important ones are xylitol, sorbitol, mannitol, maltitol, lactitol, isomalt, etc. 


Maltitol (hydrogenated maltitol):

Regulate blood sugar: do not raise blood sugar after eating, and do not stimulate insulin secretion. Therefore, it will not cause side effects to diabetic patients and will not be decomposed by pancreatic juice; fat reduction effect: when eating with fat, it can inhibit excessive storage of body fat. When insulin is present, LPL activity increases accordingly, which stimulates the secretion of insulin, which is the main factor causing excessive accumulation of fat in animals; anti-caries effect: after in vitro culture, maltitol cannot be used by caries streptococcus mutans. So it will not produce acid.

Maltitol is limitedly used in ice cream, popsicles, beverages, biscuits, bread, candies, pickles, gum-based candies, soy products, sugar and brewing technology, fish and its products, and pastries.


Xylitol:

Because people with diabetes need to control their diet (especially foods containing starch and sugars), they often feel insufficient energy supply, which leads to physical weakness and various complications. Consuming xylitol such as xylitol powdered erythritol can overcome these shortcomings. Xylitol has the same calorific value and sweetness as sucrose, but its metabolic pathway in the human body is different from general sugars. It does not require the promotion of insulin. It can penetrate cell membranes and become a nutrient component of tissues, and can make liver Glycogen increased. Therefore, for diabetics, consumption of xylitol will not increase blood sugar level, and can eliminate hunger, restore energy and increase physical strength. To

Using corncob, bagasse, straw, etc. as raw materials, using enzyme technology such as cellulolytic enzymes and biotechnology to produce xylitol, it can solve the problems of high equipment and operating costs in chemical production methods, and difficult product purification; it can be used safely In food;

ADI (Admissible Daily Intake) has no special regulations.


Sorbitol:

Regulate blood sugar: After testing, 35g of sorbitol was added to the breakfast. The blood glucose value after meal: 9.3mg/dl for normal people and 32.2mg/dl for type II diabetic patients, while the control value of eating sucrose was 44.0mg/dl for normal people. Type 2 diabetes is 78.0mg/dl. Therefore, the fluctuation of blood glucose level after meal is alleviated; anti-caries: After eating sorbitol, it will neither cause the proliferation of caries-proteobacteria nor lower the oral pH (plaque can form when the pH is lower than 5.5).



Functional Sugar in Food and Beverage for Weight Loss

Fat metabolism-regulating peptides, konjac powder and glucomannan, oolong tea extract, L-carnitine, buckwheat, sweet potato, and other substances mainly have a weight loss effect. There is a direct correlation between the degree of obesity and weight loss. High, the more weight loss after eating glucomannan. Weight loss is due to the suppression of fat absorption after ingesting glucomannan.


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