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High-End Dietary Fiber--Resistant Dextrin
06 15,2024
Resistant dextrin is processed by acidification and enzymatic hydrolysis of starch. It is formed by highly controlled partial hydrolysis and repolymerization in the dextrinization process, partial degradation and glycosylation transfer.
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Is Fructo-oligosaccharide A Dietary Fiber?
06 16,2024
Prebiotics are nutrients for probiotics and can promote the proliferation of probiotics. Prebiotics are also dietary fiber, which is very helpful for human health and is one of the seven essential nutrients for the human body.
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Is Oligosaccharide Is Safe for Pets?
06 17,2024
Isomaltooligosaccharide (IMO) is a starch sugar product made from starch through enzymatic conversion, refining, and concentration. Its main components are oligosaccharides such as isomaltose, panose, isomaltotriose, and tetrasaccharides with glucose molecules bound by α-1,6 glycosidic bonds.
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Comparison of commonly used sweeteners and application of compounding ratios of several high-intensity sweeteners
06 18,2024
Sweeteners are a very important type of food additives. In their application, they need to meet the four requirements of food production - safety standards, taste quality, process compliance, and low cost. With the improvement of consumption levels, eating more nutritious and healthier food has gradually become the focus of consumers.
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Do you know about fructooligosaccharides?
06 19,2024
We often see the four words "fructo-oligosaccharides" (FOS) on the nutrition labels of various foods, but few people know what they are? What is the use of adding it to food? Today we will unveil its "mystery".
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Is xylitol a sugar? How to apply it in food?
06 20,2024
Xylitol (C5H12O5) is a five-carbon sugar alcohol and an intermediate product of xylose metabolism. It appears as white powdery crystals and is easily soluble in water. It is widely found in fruits, vegetables, cereals, fungi and other foods and It is a natural and healthy sweetener found in wood, straw, corncob and other plants.
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The difference and functions of soluble dietary fiber and insoluble dietary fiber
06 21,2024
Dietary fiber is composed of non-starch polysaccharides, lignin, resistant oligosaccharides and resistant starch. It mainly refers to polysaccharides that cannot be digested by digestive enzymes in the human intestine and cannot be absorbed and utilized by the body (i.e. non-starch polysaccharides etc.), they mainly come from plant cell walls and include lignin in plant cells.
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Introduction to Oligosaccharides
06 22,2024
Oligosaccharides mainly include: lactose oligosaccharides, galacto-oligosaccharides, fructose oligosaccharides, isomaltooligosaccharides, palatinose, gentio-oligosaccharides, soybean oligosaccharides, raffinose, wild sesame tetrasaccharides, etc.
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Introduction to Oligosaccharides
06 23,2024
In the previous article, we briefly introduced common oligosaccharides and their wide range of applications. In this issue, the editor will further explore the definition, classification, mechanism of action and functional oligosaccharides.
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Functional oligosaccharides
06 24,2024
Oligosaccharides are polymers composed of 2-10 monosaccharide molecules through glycosidic bonds, and have different names depending on the glycosidic bonds. Different functional oligosaccharides commonly seen on the market include: isomalt oligosaccharides (IMO),fructooligosaccharides (FOS), galacto-oligosaccharides (GOS), xylooligosaccharides (XOS), lactofructooligosaccharides (LACT), soy oligosaccharides (SOS), inulin, etc.,
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Water-soluble dietary fiber-resistant dextrin
06 25,2024
The World Health Organization and the nutritional community of various countries have given unified recommendations on dietary fiber intake, that is, the daily intake per person is between 25g and 35g. Because consuming more than 25 grams of fiber per day is very beneficial to health and helps prevent cardiovascular disease, diabetes and a series of other health problems, but the daily intake of Chinese residents is far from meeting this requirement.
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Fermentation process: Erythritol characteristics and fermentation process
06 26,2024
Erythritol is white crystal, slightly sweet, with a relative sweetness of 0.65 , a cooling sensation, and low caloric value, about one-tenth of the caloric value of sucrose. Due to low solubility, it is easy to crystallize. Used in organic synthesis and biochemical research.
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The performance and health benefits of polydextrose
06 27,2024
Polydextrose is a water-soluble dietary fiber in the form of white or off-white solid particles. It is easily soluble in water with a solubility of 70%. The pH value of 10% aqueous solution is 2.5-7.0. It has no special smell and is a health-care functional product. The food component can supplement the water-soluble dietary fiber needed by the human body.
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Characteristics and Application of Isomaltooligosaccharide
06 28,2024
In recent years, sugar control, fat reduction, and healthy living have become important ingredient trends in baked pastries. Sucrose-free and natural sweeteners are gaining increasing attention, as consumers pursue healthier sweetness.
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Properties and applications of maltitol in food
06 29,2024
The chemical name of maltitol is 4-0-aD-glucosyl-D-glutol, molecular formula: C12H24O1 , molecular weight 344.37, and its appearance is white crystalline powder or colorless and transparent neutral viscous liquid, easily soluble In solvents such as water and ethanol, the viscosity is moderate. The melting point of crystal form is 148~151°C. The sweetness is 0.8-0.9 times that of sucrose. The sweetness of liquid form is 0.6 times that of sucrose. Its sweetness is soft and delicious, with no aftertaste.
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