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1. Application in functional food

Maltitol is hardly decomposed in the body, so it can be used as a food material for diabetic and obese patients

Application of maltitol

2. Used in candy and chocolate production

Because of its good flavor and mouthfeel, maltitol has good moisture retention and non-crystallinity, it can be used to make various candies, including foamed marshmallows, hard candies, and transparent soft candies

3. Application in fruit juice drinks

Maltitol has a certain consistency and is difficult to ferment. Therefore, when making suspended fruit juice or lactic acid beverages, adding maltitol instead of a part of sugar can make the beverage taste full and smooth.

4. Application in frozen food

The use of maltitol in ice cream can make the product fine and thick, sweet and delicious, and extend the shelf life. As a food additive, maltitol is allowed to be used in cold drinks, cakes, fruit juices, biscuits, bread, pickles, and candies. The dosage can be determined according to production needs.

According to New Atlas, a new study led by scientists from the University of Zurich found that moderate consumption of fructose and sucrose can significantly amplify fat production in the liver. Studies have also shown that the changes in fat metabolism caused by these sugars can last for a long time.

Sweet "killer": Studies have found that sugars in the diet double the fat production of the liver

Previous studies have found that fructose in particular disturbs the liver’s ability to burn fat effectively. It is well known that a high-fructose diet can damage mitochondria, causing the liver to shift from burning fat to storing fat.



New research explores whether these same metabolic abnormalities are caused by the right amount of sugar in the diet. Approximately one hundred healthy young subjects were recruited and divided into three groups, plus a control group. Each group drank a drink containing 80 grams of fructose, glucose or sucrose every day. For reference, this is the rough sugar content of two cans of Coke.



"In the fructose group, the bodys own liver fat production is twice that of the glucose group or the control group-still more than 12 hours after the last meal or sugar consumption." Philipp Gerber, the lead researcher of the study, said.



Importantly, research results show that sucrose can amplify fat production in the liver to the same level as fructose. Previous studies have shown that only fructose is believed to have this negative effect on liver fat metabolism.



Gerber pointed out that these findings indicate that adding a relatively small amount of sugar to the diet can trigger adverse metabolic effects. And the duration of these effects is longer than previously thought.



"80 grams of sugar per day, equivalent to about 0.8 liters of ordinary soft drinks, will promote fat production in the liver," Gerber said. "And the overactive fat production will continue for a longer time, even if you no longer consume more sugar."



The researchers finally said that these findings are a powerful reminder to limit the added sugars in their daily diet. The American Heart Foundation currently recommends that men consume no more than 37.5 grams of added sugar per day and women no more than 25 grams. The new research was published in the "Journal of Hematology".



As people’s requirements for healthy diets become higher and higher, the demand for sugar substitutes will increase. Erythritol, sucralose, steviol glycosides, etc. have become new sweetener trends.

Soy protein is a soybean product made from low-temperature desolvated soybean meal, separated and extracted soy protein concentrate, soy protein isolate and extruded and expanded soy tissue protein. At present, the market is commonly used soy protein products are mainly soybean isolate protein and soybean tissue protein, the use of soy protein excellent functional properties, it can be applied to a variety of food systems.



Bionic food, also known as artificial food, is the result of the application of bionic technology in the food industry, which simulates natural food in terms of shape, flavor or nutrition, making the product easy to eat, nutritious and healthy, and inexpensive. Soy protein is a common additive or raw material for bionic food. Using its good functional properties, it can significantly improve the taste of food, increase the elasticity, water retention and chewiness of food, etc., and also reduce the production cost.



The addition of soy protein to bionic marine food ingredients not only improves the nutritional value of the food but also increases the gelatinous and tissue-forming properties of the product, which has a great effect on improving the taste and texture structure of the product.



Based on the good chewiness, rehydration and oil absorption of soybean tissue protein, it can be used as a substitute for lean meat in various meat products and bionic foods. By using soybean brisket protein as raw material to produce simulated smoked ham, it was found that the amount of soybean brisket protein added had a greater impact on the product quality, and the optimal ratio was determined to be 50% when the product was tender and crispy and chewy.

Do you know what the hottest sweetener in the U.S. market is right now? The answer is allulose. This still seemingly very niche sweetener is becoming one of the top sweeteners for food and beverage NPDs in the U.S. by leaps and bounds. In the first half of this year alone, a large number of new products have chosen allulose as a sweetener. The industry also predicts that allulose will become the next hot natural sweetener to sweep the world after stevia and erythritol.

The next popular sweetener - Allulose

Allulose is a differential isomer of fructose, a monosaccharide that occurs naturally but in very small amounts and is also known as a rare sugar. Allulose was first discovered in wheat more than seventy years ago, and later in raisins, dried figs, and brown sugar. in 2015, allulose received FDA approval for use in baked goods, candy, sweet sauces, dairy products, ice cream, desserts, beverages, and other products. However, since then, allulose has not made much of a splash in the U.S. market because it is a monosaccharide, which is still traditionally considered a sugar, and is therefore an "added sugar" that needs to be included in carbohydrates and total sugars, so it cannot be used as a "low-calorie sweetener" like other sweeteners. Therefore, it cannot be used as a "low-calorie sweetener" like other sweeteners.

The FDA announced that the low-calorie sweetener allulose will be excluded from the "added sugars" and "total sugars" labels, and henceforth it will no longer be necessary to calculate its added amount in these two categories, and the calorie content of allulose will be set at 0.4kcal/g. This policy has given a name to allulose as a "natural low-calorie sweetener", and many ingredient companies have started to increase the production of allulose, while new food and beverage products in the U.S. market have also started to use allulose on a large scale. In North America, the number of new products containing allulose in 2020 has tripled compared to 2019.

Futuremarketinsights forecasts the global market for allulose to reach $210 million by the end of 2020, of which 55% is used in food, 37% in beverages, and a small percentage of others in pharmaceuticals; powdered forms of allulose products account for approximately 87% of the market. The global market for allulose is expected to reach $450 million in 2030 and is projected to grow at a CAGR of 9.1%, with North America accounting for more than half of the market.



Advantages of Allulose



The biggest advantage of allulose over other zero-calorie natural sweeteners is that it has the same properties and functions as sucrose and is safe enough and "sugar-like" enough to make it an excellent sugar substitute in applications where other sweeteners are difficult to perform, such as baked goods. Its main advantages are the following.



1. Low calories
Allulose is about 70% as sweet as sucrose, but has far fewer calories than sucrose, only one-tenth that of sucrose. a small study in 2015 suggested that allulose may be beneficial for type 2 diabetes and obesity, and researchers reported that allulose may help control blood sugar levels and improve insulin resistance, making it a highly desirable sucrose substitute for obese as well as diabetic patients.

2. Good taste
In terms of taste, allulose has a soft and delicate sweetness that is very similar to that of high purity sucrose, with a slightly faster initial stimulation of the taste buds than sucrose and no adverse taste during and after consumption. Its sweetness does not change with temperature, and it can show pure sweetness at various temperatures.

3、High safety
Aloinose is regarded as the best substitute for erythritol by European and American scholars, because its sweetness is close to both, and it is safer than sugar alcohol. People have a certain tolerance to the intake of various sugar alcohols, otherwise they will have different degrees of diarrhea-assisting effects, but there will be no such situation with allulose, and there is no effect on metabolism and blood sugar level.

In addition, allulose does not use chemical synthesis, the general preparation method is made from fructose extracted from corn or sugar beet through enzymatic differential isomerization method, the generated product is relatively single and belongs to natural products.

4、Improve product quality
Allulose and egg white protein can not only form a better cross-linked structure and improve the texture of the food through the Merad reaction, but also generate substances with high antioxidant effect, which can reduce the oxidation loss in food processing and storage. The partial replacement of sucrose with allulose in cakes can produce a large amount of antioxidant components through the Merad reaction, thus improving the quality of cakes, thus making it an excellent choice for replacing sucrose in baking applications.

5、High stability
The structure and properties of allulose are extremely stable, with strong chemical inertness, and it can maintain its original state even under acidic or alkaline conditions, which is more stable than sucrose, making it convenient to be used in foods with rich nutrients and complex raw material sources.

In the last article, we learned about the three major advantages of alginate as a medical dressing. In addition, alginate medical dressings also include the following advantages:

(1) The gel is obstructive. Alginate bandage has the characteristics of gel blocking. Alginate can reduce the spread of wound exudate, and effectively isolate the invasion of bacteria to prevent wound infection;

(2) High oxygen permeability. After the alginate fiber absorbs moisture, it forms a hydrophilic gel, and the free water combined with the hydrophilic group becomes a channel for oxygen transmission. The oxygen enters the wound tissue from the external environment through the process of adsorption, diffusion, and desorption;3

(3) Adsorption of metal ions. Since sodium alginate has -COO- and -OH groups in the aqueous solution, it can form coordination compounds with polyvalent metal ions.

Therefore, it is sufficient to change the type of metal ions during the spinning process of preparing seaweed fibers, so that the G structure chelates polyvalent metal ions can form a stable complex, and the seaweed fiber has a large amount of metal ions and form a conductive chain to make a multi-ion electromagnetic shielding fabric;

Metal cations in the fabric made of alginate have health care effects such as sterilization, deodorization, permanent antibacterial and antipruritic, no irritation to the skin. It can promote the human epidermal microcirculation, and also have anti-static, partial X-ray and Features such as ultraviolet light.