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The main component of guar gum, galactomannan, is a pure natural plant polysaccharide, which belongs to water-soluble dietary fiber and one of high-quality prebiotics.



Plant polysaccharides, also known as polysaccharides, are active macromolecules that exist in plants and are abundant biopolymers in nature. Polysaccharides are not only biological nutrients, but also participate in a variety of life activities. They have physiological functions such as energy storage, structural support, defense functions, and antigenic qualitative. They are the material basis of life. It is widely found in nature and is one of the effective ingredients of a variety of Chinese herbal medicines. It is an ideal immune enhancer. It can significantly improve the function of the body’s immune system without toxic side effects on normal cells. Plant polysaccharides are effective in anti-tumor, anti-viral, and Significant effects on aging and other aspects.



Found, guar gum having various functions soluble dietary fiber in humans, can reduce cholesterol in the blood and liver, sugar load test can inhibit blood glucose level, guar gum and further having a blood insulin regulator the decline in insulin action.



The ability of guar gum to bind with a large amount of water makes it widely used in the food industry. In the food industry, guar gum mainly plays the role of thickening and holding water. The specific applications in several common foods are as follows:

Stabilization: It can stabilize the multiphase system (oil, water, solids), stabilize the viscosity, stabilize the colloid and reduce the surface tension, so that the emulsion and suspension can be stabilized, and the foam can be stabilized.

Thickening effect: increase the consistency of food and enhance the gas retention of certain juices and beer.

Softening effect: together with xanthan gum and carob bean gum, it can be used as a modifier of edible gum.

Water retention effect: prevent aging and loss of water in bakery products such as bread and cakes, extend the insurance period, and can also be used in frozen food, pudding and yogurt.

Film excipient function: such as used in fast soup, instant beverage, microcapsule flavor, etc.

Viscosity enhancement effect: increase the viscoelasticity of food, improve the mechanical endurance and gas retention of the dough. It is often used in bread, noodles and other baked goods.

Prevent large crystallization: such as preventing the production of coarse sugar crystals in ice cream.

Acidity Regulator

Acidity regulator is a kind of flavoring agent, also called sour agent. Adding sour agents to food can give people refreshing stimulation, increase appetite, and have a certain antiseptic effect.



It is generally divided into inorganic acid and organic acid. The commonly used inorganic acid in food is phosphoric acid. Commonly used organic acids are: citric acid, lactic acid, acetic acid, tartaric acid, malic acid, fumaric acid, ascorbic acid, gluconic acid, etc.

Several common food additives



Phosphoric acid can replace citric acid and malic acid in the beverage industry, especially used as a sour agent in non-fruit beverages where citric acid is not suitable. It can be used as a pH regulator in the brewing industry and as a yeast nutrient solution in a yeast factory to promote the growth of cell nuclei. It can also be used in combination with antioxidants in animal fat, and can be used as a clarifying agent for sucrose liquid in the sugar production process.



Citric acid is found in plant and animal tissues and milk, and citrus fruits have a higher content. Crystalline citric acid is white transparent particles or white crystalline powder. Anhydrous citric acid is a colorless crystal or white powder, odorless and without sour taste. Citric acid is the most versatile and versatile sour agent. It has high solubility and strong chelating ability to metal ions. In addition to being used as a sour agent in food, it is also used as a preservative, antioxidant synergist, pH adjusters, etc. The maximum dosage is according to normal production needs, and ADI is unlimited.



Lactic acid was originally found in yogurt, hence the name. Food lactic acid (50% content) can be used as a sour agent in soft drinks, yogurt drinks, synthetic wine, synthetic vinegar, spicy soy sauce, pickles, etc. The kimchi and sauerkraut made by lactic acid fermentation not only have a flavoring effect, but also prevent the growth of bacteria.



Malic acid is more abundant in apples, hence the name. It has a soft sour taste and long lasting. In theory, it can completely or mostly replace the citric acid used in food and beverages. With the same effect, the average dosage is 8%-12% less than citric acid (mass fraction) . In particular, malic acid is used in fruit-flavored foods, carbonated beverages, etc., which can effectively improve its fruit flavor. In the United States, malic acid is constantly being used in new foods. The maximum amount is according to normal production needs, ADI does not need special regulations.



Food Preservation Agent

Commonly used food preservatives include benzoic acid, butyl hydroxyanisole and dibutyl hydroxytoluene. Among them, butylated hydroxyanisole is a good preservative, and it is not toxic within the standard limit concentration. Its maximum dosage in food should not exceed 0.2 g/kg in terms of fat. When its dosage is 0.02%, it is more than 0.01%. The antioxidant effect is increased by 10%. As a fat-soluble antioxidant, butylated hydroxyanisole is suitable for oily foods and fat-rich foods. Because of its good thermal stability, it can be used under frying or baking conditions.



In recent years, the research of natural preservatives has attracted the attention of scientists from all over the world, and a large number of natural preservatives products are generally welcomed by people, such as tea polyphenols, natural vitamin E, polylysine and chitosan.



Food Preservatives

Food preservatives can inhibit microbial activity, prevent food spoilage and deterioration, thereby extending the shelf life of food. Most beverages and packaged foods want to be stored for a long time, and food preservatives are often added. As it is related to peoples health, food preservatives are most restricted among various preservatives.



Commonly used are benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, calcium propionate and so on. In recent years, preservatives in food have begun to develop in a safe, nutritious, and pollution-free direction. New preservatives such as glucose, oxidase, protamine, lysozyme, lactic acid bacteria, chitosan, pectin decomposition products, etc. have emerged. And is approved for use by the state.



For example, foods seen on the market usually contain preservatives such as potassium sorbate and sodium benzoate. These two most widely used preservatives are generally excreted in the urine and not in the body after being ingested by the human body. Accumulate.

Sweeteners are an important food additives that are indispensable in modern food industries, and can be used in a variety of foods. High-quality sweeteners can make the product have better taste. When choosing sweeteners, you need to pay attention to the following issues:

(1) Choice of product packaging

When buying sweeteners, a suitable package is important. It is better to choose the sweeteners that packaging specifications are consistent with the unit usage or smaller production usage.

The packaging should be moisture-proof to prevent the sweetener from getting damp and affecting the use of the sweetener.

(2) When purchasing sweeteners, please choose different grades according to different needs.

If used in beverages, it is best to choose special grades, which have high purity of 90%. It tastes similar to Sucralose, which can keep the refreshing taste of the beverage;

If used in medicines, secondary products can be selected, which can not only improve the taste, but also reduce the cost;

If it is used in rock sugar products, because it is prepared at low temperature, so you can choose first-class products.

The production process of alginate mainly includes raw material pretreatment, digestion process, condensation process, full mixing of alginic acid and sodium salt, etc.

The raw material of alginate is seaweed or kelp. Therefore, the pretreatment of the raw material refers to the soaking, washing and cutting of feeding seaweed.

Fresh kelp must undergo dilute acid treatment, water washing, and formaldehyde treatment before it can enter the digestion process.

Digestion treatment refers to the conversion of the water-insoluble alginate in the seaweed into water-soluble alkali metal salt under the condition of alkali and heating.

Condensation process is divided into acid precipitation method and calcium precipitation method.

The acid precipitation method uses sulfuric acid or hydrochloric acid as the acid precipitation agent. In comparison, the effect of hydrochloric acid is better than that of sulfuric acid.

The calcium precipitation method uses calcium chloride as the acid precipitation agent.

Alginic acid is a natural polymer with very unstable properties. It is easily degraded at room temperature.

Alginate is relatively stable. So the last step is to fully mix alginic acid and sodium salt to form sodium alginate.

Alginic acid is a natural polymer carboxylic acid, which can combine with metal ions to form various alginates.

In addition to alginic acid, commercially available alginic acid derivatives are water-soluble alginates, including sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propylene glycol alginate and so on.

In medical treatment, the most commonly used alginate is sodium alginate. Sodium alginate is the main component of acid reflux stomach medicine.

The main principle of acid reflux gastric drugs in diseases treatment is that the drugs can combine with gastric acid and form a floating gel, so it can prevent gastric acid surges from burning the upper digestive tract. Sodium alginate reacts with calcium carbonate, sodium bicarbonate, and hydrochloric acid (gastric acid) to form calcium alginate (gel).

In such drugs, the specifications of sodium alginate used are generally 100-300mpa.s or 300-700mpa.s 10% (sol.). The forms of medicine are compressed tablets and milky white liquid.

In addition, after dissolving, calcified, drying and cutting the sodium alginate, it can be used as a medical excipient.

Sodium alginate can also be used to make capsule shells to protect the drugs in the capsules from gastric acid erosion, so as to achieve better therapeutic effects.