zjz470

Vitamin C in fruit juice beverages is one of the important nutrients needed by the human body. However, due to its instability, it is easily affected by the storage environment, such as temperature, light, and the pH of the internal system of the juice, which will cause oxidation reactions. A large number of free radicals, which cause the oxidative decomposition of vitamin C.

Erythritol is a new type of sweetener that has been popularized in recent years. Because of its pure sweetness and no bad bitter aftertaste, it also has low calories, high tolerance, and metabolism without causing blood sugar fluctuations. Because of its characteristics, it is widely used in food industries such as beverages and confectionery.

Erythritol protects vitamin C in lemon juice beverages

At the same time, studies have found that erythritol can also act as an antioxidant, which can effectively scavenge free radicals and inhibit their formation.

After adding erythritol, the activation energy of the degradation reaction of vitamin C in the lemon juice beverage is higher than that of the sample without adding erythritol (65.68% kJ/mol), so the degradation reaction of vitamin C is compared with the control group It is difficult to carry out, and as the concentration of erythritol increases, the activation energy basically shows an upward trend.



Among them, when the concentration of erythritol is 2%, the activation energy of vitamin C degradation reaction reaches the maximum, when 75.47kJ/mol, it is 9.79kJ/mol higher than the control; but as the concentration of erythritol continues to increase , The activation energy of the reaction remains basically unchanged.



In summary, adding erythritol to lemon juice beverages can indeed protect vitamin C to a certain extent.

About Erythritol
1. Food
Erythritol can be used with low melting point, moisture absorption features have been assumed food. For example, the pancakes in a 125 ° dipping solution of E968 seconds, cool to room temperature. 80% in relative humidity, temperature 30 ℃ placed for five days, was to fulfill the pancake feed only 0.5% water absorption. Erythritol has been assumed with cakes, depending on the needs of both moisture but also moisturizing to Yen life.
2. drinks
As the endothermic dissolution Erythritol can be used to support the cooling of playing powder drinks. Alcoholic beverages to add 0.5-1% of Erythritol, can greatly shorten the fermentation period. Add in the energy drink less Erythritol can significantly improve the sweetness quality.
3. ice cream
Manufacture of ice cream must be combined with Erythritol using the same amount of other sugars. Erythritol amount is too large, ice cream hardness is too high, but you can use Erythritol-E968 this feature to create new cold.
4. Chocolate
Refined in the standard conditions, a variety of E968 chocolate syrup sauce viscosity and generally similar. But Erythritol good thermal stability, low moisture absorption, Erythritol can shorten processing time, can also improve the flavor.
5. Gum
Chewing gum is sugar crystallization and the use of seat made ​​of plastic mixing. Erythritol easy to micro-grinding, low moisture absorption characteristics was Erythritol as gum sweetener.
6. Table sweeteners
Erythritol is a low hygroscopic crystalline powder, suitable for use with saccharin, aspartame and other high-intensity sweetener mixture of table sweetener production, as Erythritol features a good sweet taste, to sample the bitter saccharin bad taste, so use Erythritol can produce a crystalline, granular, powder, flakes of non-corrosive low-calorie tabletop sweeteners.

Erythritol is a natural sugar . It occurs naturally in fruits and fermented foods. At industrial level, Erythritol is produced from glucose by fermentation with a yeast, Moniliella pollinis.

Erythritol is present in fruits such as pears, melons and grapes, Erythritol as well as foods such as mushrooms and fermentation-derived foods such as wine, soy sauce and cheese. Since 1990, Erythritol has been commercially produced and added to foods and beverages to provide sweetness, Erythritol as well as enhance their taste and texture.

Erythritol is a newly developed 4-carbon sugar alcohol that can be produced by fermentation of glucose. It is a white crystalline powder with a refreshing sweetness, not easy to absorb moisture, stable at high temperature, stable in a wide pH range, and when dissolved in the mouth It has a mild cooling sensation and is suitable for a variety of foods.

Main Nature
①Low sweetness
The sweetness of erythritol is only 60%-70% of that of sucrose. It has a refreshing taste, pure taste, and no bitterness. It can be used in combination with high-power sweeteners to suppress the bad flavor of high-power sweeteners.
②High stability
It is very stable to acid and heat and has high acid and alkali resistance. It will not decompose and change below 200 degrees, and will not change color due to the Maillard reaction.
③The high heat of dissolution
Erythritol has an endothermic effect when it is dissolved in water. The heat of dissolution is only 97.4KJ/KG, which is higher than glucose and sorbitol. It has a cooling sensation when consumed.
④Solubility
The solubility of erythritol at 25°C is 37% (W/W). As the temperature rises, the solubility of erythritol increases, making it easy to crystallize and precipitate crystals.
⑤Low hygroscopicity
Erythritol is very easy to crystallize, but it will not absorb moisture in a 90% humidity environment, and it is easy to crush to obtain a powdered product, which can be used on the surface of the food to prevent food from deteriorating due to moisture absorption.

Made from algae or seaweed Carrageenan is a kind of food additive ,and used as a thickener in place of other thickener. Carrageenan is usually derived from either red alga, sometimes called Irish moss, Carrageenan is a common ingredient in many foods, such as milk products like yogurt or chocolate milk. Extracted from red seaweeds, Carrageenan are a family of linear sulfated polysaccharides. Carrageenan is used in baking cooking. Carrageenan are large,highly flexible molecules.


Carrageenan has two kinds, one is refined carrageenan, the other is semi refined carrageenan.Carrageenan belong to food additives.

Carrageenan is widely used in the food and other industries as thickener and stabilizing agents.This means that they are easy to pump but stiffen again afterwards. When Carrageenan is used in food products, carrageenan has the E-number E407 or E407a. When iota carrageenan is combined with sodium stearoyl lactylate,a synergistic effect is created.The essential difference in the refining process is that the carrageenan is dissolved and filtered to remove cell wall debris.

Applications: carrageenan in food, medicine, daily chemical, biochemical, architectural coatings, textile and food aspects of the use is widespread. In the food industry as a gelling agent, thickener, stabilizer, suspending agent and clarifying agent, used in soft candy, jelly, ham, canned meat, ice cream, beverages, condiments, milk, bionic food, jam, beer , bread and pet food. In the pharmaceutical industry can be used as drug suspension, dispersing agents, can also be used to make capsules and other products.

1. In daily chemical industry can be used in toothpaste, detergents, cosmetics and air fresheners and other products. In biochemistry can be used as carriers and immobilized microbial cell carrier.

2. In other areas, industrial water-based paint can be used as paint thickeners, ceramic glaze thickener, thickening of the watercolor, graphite SC, textile and knitted pulp, agricultural agents and kill weeding insect agent suspension.

Carrageenan is one of the most important edible gel applies in food business for years. The global carrageenan market size is expanding rapidly at a CAGR of 5.9% in the past 2020 and that was the number we see under the impact of COVID-19 epidemic. It will grow to a billion-dollar business in 2027 by estimation at USD 1.17 billion. Kappa Carrageenan finds its wide application in diary and food business for its characteristic fatty mouth feel which gives varieties low fat or skim dairy products a whole flavor. Thus, Kappa Carrageenan is an inseparable ingredient in dairy and other foods especially in industrial production era.

Global carrageenan market size
There are 3 major structure of carrageenan: kappa, iota and lambda. Each structure offers distinct functionalities.

Kappa Carrageenan presents the firmest physicality among the 3 types and often to be used in dairy and meat production process for its texture to mimic rich fat mouth feel in low fat dairy or meat products. Wherein Iota carrageenan, also known as “the elastic gel”, has a special property called “thixotropy” which is applied in food business for creating gravy like seasoning or particle suspension drinks taste like soy milk. At last, lambda carrageenan, one of the most widely used thickener in food business. This type of carrageenan creates a viscous but pseudoplastic liquids. For dairy products, syrups, beverages, sauce and dressings, lambda enables a full bodied, creamy texture.

Kappa Carrageenan is, amongst the 3 types of carrageenans, the most widely used type. Kappa Carrageenan is extracted from cottonii seaweed, a natural see plant commonly seen in South-East Asian countries. It presents the best gelling performance and soluble in hot water over 80℃. Due to such property, Kappa Carrageenan finds its best application in meat production which brings industrial level improvement of the product including but not limited to:

- Stabilizing fat-protein emulsion for which fractions are kept together, resulting in better cut for final product.
- Improves texture of the product & slice ability
- Improves water containment for better mouthfeel
- Grants better weight yield due to weight holding capability
- Improves freeze and thaw stability of the product
Nowadays, you can find Kappa Carrageenan dominating the pre-packed meat product. Without Kappa Carrageenan, industrial meat packers will find their product softened to the level that slicing might become a problem. As to yields, it drops to the point that breaks the P&L balance which may eventually bankrupt the whole business. So, using Kappa Carrageenan or not, is no longer a choice, but a question about survival for the business. Hence, explains the rapid growth of Kappa Carrageenan usage.