Applications in the food industry

Beverages: Aloinose's excellent processing stability and high solubility make it highly suitable for use in the production of various beverages, including carbonated and non-carbonated drinks. It can help reduce sugar intake while maintaining the overall taste and quality of the beverages. 

Baked goods: In baked goods, arabinan sugar can provide excellent saccharification and coloring effects under high-temperature conditions, and it also has strong water retention properties. This helps maintain the softness and moisture of products such as bread and cakes, and brings a pleasant melt-in-the-mouth sensation. 

Candy: Due to the low sugar crystallization rate of arabinose, it is suitable for use in hard candies, soft candies, and other products. It can effectively control the sugar content and reduce calories while maintaining the hardness and elasticity of the food. 

Health food: Aloinose can increase the concentration of plasma insulin, and may have effects such as lowering blood sugar and lipid levels, preventing obesity, antioxidation and neuroprotection. Therefore, it can be added as a functional component to health foods. 

Other foods: Besides the aforementioned applications, arabinose can also be used in foods such as chewing gum, frozen dairy products, yogurt, and ready-to-eat cereals.

Application advantages

Aloinose does not participate in human metabolism, does not cause gastrointestinal discomfort, and can to some extent regulate blood sugar and lipid levels, assist in weight loss, have antibacterial and anti-inflammatory effects, and inhibit canceration.

Dehydrated tomato powder, which is made by drying fresh tomatoes, retains most of the nutrients in tomatoes and has various health benefits. Here are the main functions of dehydrated tomato powder:

Antioxidant effect

Dehydrated tomato powder is rich in lycopene, a powerful natural antioxidant, which can eliminate free radicals in the body, protect cells from damage, slow down cell aging, and prevent various chronic diseases.

Enhancing immunity

Dehydrated tomato powder contains abundant vitamin C and other trace elements, such as vitamin E, zinc, etc. These components can enhance the body's immunity, improve resistance, and prevent diseases such as colds.

Promoting digestion

Dehydrated tomato powder contains a large amount of dietary fiber and organic acids, which can promote intestinal peristalsis, help digestion, prevent constipation, and also help the secretion of digestive juices, improving digestive ability.

Improving skin

Dehydrated tomato powder's vitamin A and C help maintain skin health, reduce wrinkles and pigmentation, and make the skin smoother and more elastic. In addition, lycopene also has a sun protection function and can effectively protect and whiten the skin.

Assisting weight loss

Dehydrated tomato powder is low in calories and rich in fiber, which can increase satiety, reduce calorie intake, and help control weight to a certain extent.

Protecting blood vessels

Dehydrated tomato powder contains rich vitamin P, which can promote blood circulation, be beneficial to the protection of blood vessels, and is suitable for patients with hypertension, hyperlipidemia, etc.

Dehydrated tomato powder contains abundant vitamin A, which can promote the development of eye nerves and, to a certain extent, can also achieve the purpose of improving vision. It has a certain auxiliary effect on myopia patients.

In conclusion, dehydrated tomato powder, as a nutritious food additive, has multiple health benefits, including antioxidant properties, enhanced immunity, improved digestion, improved skin condition, aiding weight loss, protecting blood vessels, and assisting in improving vision. Adding dehydrated tomato powder in moderation to your daily diet can provide your body with various nutrients and promote health.

The main component of monosodium glutamate

The core component of monosodium glutamate is sodium glutamate (chemical formula: C₅H₈NO₄Na). It is a salt compound formed by the combination of glutamic acid (a non - essential amino acid naturally present in foods such as meat, mushrooms, and beans) and sodium ions.

Main effects

Enhancing umami and flavor: Sodium glutamate can specifically stimulate the umami receptors on the taste buds, significantly enhancing the perception of umami in food. It makes dishes (such as soups, stir - fries, stews, etc.) have a richer flavor and improves appetite.

Flavor harmonization: Its umami flavor can work in synergy with basic flavors such as saltiness and sweetness, balancing the inherent flavors of the ingredients and making the taste more rich and harmonious (for example, adding an appropriate amount in light dishes can highlight the original flavor of the ingredients).

It should be noted that sodium glutamate may partially decompose into sodium pyroglutamate (which has no umami but is non - toxic) at high temperatures (above 120°C). Therefore, it is recommended to add it later in the cooking process to retain the umami. At the same time, due to its sodium - containing property, the amount used needs to be controlled to avoid the impact on health caused by a high - salt diet.

 

 

In the current trend of reducing sugar as a mainstream approach to healthy eating, sweeteners, as substitutes for traditional sugars like sucrose, frequently appear in various food and beverage products. However, the controversy surrounding sweeteners has never ceased. Some consider them as "health killers", while others view them as "sugar control saviors". In fact, sweeteners themselves have no absolute good or bad distinction. The key lies in whether we can correctly and rationally understand them.

I. Sweeteners: The "Sweet Helper" in the Era of Sugar Control

Sweeteners refer to food additives that give food its sweet flavor. They usually have high sweetness and low calorie content, allowing people to satisfy their sweet cravings while reducing calorie intake. This characteristic makes them an important tool in preventing metabolic diseases such as obesity and diabetes. For example, in sugar-free beverages, aspartame, sucralose, and other sweeteners are commonly used to replace sucrose, maintaining the sweet taste of the beverages while allowing consumers to enjoy the deliciousness without consuming excessive sugar. For people who need to strictly control their sugar intake, such as diabetics, sweeteners add more choices to their diet, enabling them to occasionally enjoy sweet foods and enhancing their sense of happiness in life.

II. Scientific Classification: Understanding the "Family Members" of Sweeteners

Based on their sources and production methods, sweeteners can be classified into two major categories: natural sweeteners and artificial synthetic sweeteners. Natural sweeteners such as stevioside and roohafanin are derived from natural plants and are produced through extraction and purification processes, and are favored by consumers due to their "natural" nature. Artificial synthetic sweeteners such as aspartame, saccharin, and sucralose are synthesized through artificial chemistry and have extremely high sweetness and good stability, and are widely used in food processing. Whether natural or artificial synthetic sweeteners, they all require strict safety evaluations before being approved for use. For example, aspartame, although once subject to discussions about its safety, has been evaluated by authoritative institutions such as the Joint Expert Committee on Food Additives (JECFA) multiple times and confirmed to be safe when used within the prescribed dosage. However, for special populations such as people with phenylketonuria, they need to avoid consuming foods containing aspartame, which also reflects the consideration of different health needs of different groups.

III. Rational Understanding: Overcoming Misconceptions about Sweeteners

For a long time, there have been many rumors about sweeteners, such as "sweeteners cause cancer" and "sweeteners lead to obesity". These rumors have made many consumers hesitate to use sweeteners. In fact, most of these claims lack scientific basis. The World Health Organization (WHO) and other authoritative institutions have conducted extensive research and shown that within the prescribed usage range and dosage, sweeteners are safe and do not pose any harm to human health. Of course, this does not mean that sweeteners can be used without limit. Excessive intake of any substance may bring potential risks, and sweeteners are no exception. Some studies have shown that excessive intake of certain sweeteners may affect the intestinal flora or the appetite regulation mechanism. However, these research results are still controversial and may only occur at high-dose intake. The dosage of sweeteners consumed through food in normal diets is far below the safety threshold.

IV. Conclusion: Scientific Use, Enjoying Sweetness and Health

Sweeteners, as an important part of the food industry, have brought more choices and convenience to our dietary life. Correctly understanding sweeteners requires us to abandon rumors, believe in science, and understand their classification, function, and safe usage range. For consumers, they should purchase food from regular channels, properly combine diets, not blindly pursue "sugar-free" or "low-sugar" labels, and not deliberately reject foods containing sweeteners. For food manufacturers, they should strictly abide by laws and regulations, standardize the use of sweeteners, clearly label the sweetener components in food, and protect consumers' right to know and choice.

Only by using sweeteners rationally based on scientific understanding can we enjoy the sweet taste while safeguarding our health and truly achieving "sweetness and health going hand in hand".

 

In the food industry, vitamin E oil is the secret weapon that safeguards both taste and nutrition! As a natural fat-soluble antioxidant, it can precisely capture the free radicals produced by lipid oxidation, thus building a "preservation barrier" for various fatty foods. 

In the production process of snacks such as fried potato chips and instant noodles, vitamin E oil, with its outstanding antioxidant properties, can form a protective film during the high-temperature frying process, effectively delaying the process of oil deterioration. When consumers open the package, they can not only enjoy the original crispy taste, but also completely say goodbye to the unpleasant "rancid smell". In the baking field, vitamin E oil also shines brightly. Whether it is for making bread or cakes, adding an appropriate amount of vitamin E oil can act as a loyal guardian to protect the stability of butter and vegetable oil, allowing pastries to maintain a soft texture for a longer period of time. Even if left for several days, they will not become hard or dry. In the production of processed meats such as sausages and cured meats, the role of vitamin E oil is also significant. It can penetrate the interior of the meat products, precisely inhibit fat oxidation, not only retain the unique flavor of the meat's tenderness and juiciness, but also extend the product's shelf life, allowing the deliciousness to be retained for a longer time.

What is more noteworthy is that it is not only a preservation expert, but also a nutritional enhancer! When added to infant formula milk powder and complementary food oil, it can not only protect unsaturated fatty acids such as DHA from loss, but also supplement essential vitamin E, helping children grow healthily. Choosing natural vitamin E oil allows food to be fresher and more lasting, and more comprehensive in terms of nutrition!

Core efficacy and health value of cocoa powder

Cocoa powder is a food ingredient with both nutritional value and functional properties, and its efficacy and effects are mainly reflected in the following aspects: 

Promote digestion and gastrointestinal health 

Stomach and digestion: alkaloids in natural cocoa powder can stimulate gastric juice secretion, promote protein digestion, and relieve nutritional diarrhea.

Regulation of intestinal function: Some studies have pointed out that the dietary fiber in cocoa powder may help intestinal peristalsis, but the specific mechanism needs to be verified with more clinical data.

Cardiovascular protection 

Cholesterol reduction and vasoprotection: Bioactive substances (e.g., flavanols) in cocoa powder extract protect arteries from cholesterol, and the stearic acid it contains lowers blood cholesterol levels.246 Prevention of cardiovascular disease: Long-term moderate intake of cocoa powder can help reduce cholesterol levels.

Prevention of cardiovascular disease: long-term moderate intake may improve blood vessel elasticity and reduce the risk of high blood pressure and heart disease.

Metabolic regulation and weight management 

Weight loss aid: Cocoa butter retained by the degreasing process contains polyphenols that promote fat metabolism; its satiety helps to control appetite at the same time.

Diuretic and detoxification: Helps eliminate excess waste by promoting water metabolism.

Other potential health benefits 

Antioxidant and cancer prevention: Flavonoids and antioxidants enhance the functioning of blood vessel wall cells, resisting cancerous lesions, and Dutch studies have shown that long-term intake may prolong life.

Alcohol detoxification and neuromodulation: Cocoa powder can accelerate the conversion of alcohol into water and carbon dioxide, but it should be noted that the small amount of caffeine and theobromine contained in cocoa powder may stimulate the nerves, so sensitive people need to control the amount of intake.

Precautions and consumption advice 

Moderate intake: Excessive consumption of caffeine and theobromine may lead to nervousness, nervousness, it is recommended that the daily intake of no more than 20 grams.

Choice and combinations: Prefer low-fat, natural or alkalized cocoa powder, avoid processed products with added sugar and trans fat; can be consumed with milk, honey, or used in baking (e.g. chocolate cake, ice cream).

Special populations: Pregnant women, lactating women and people with high blood pressure should consult a physician before consuming.

 

The health benefits of cocoa powder need to be based on rational consumption, combined with a balanced diet to maximize its value.

Calcium pantothenate is a derivative of vitamin B5 and is also known as coenzyme A.

Calcium pantothenate is the water-soluble form of vitamin B5 and is widely present in nature, mainly participating in the metabolic processes within the body. Calcium pantothenate has important physiological functions for the human body, especially in promoting metabolism, enhancing immunity, and maintaining skin health. The uses of calcium pantothenate include:

1. Treating vitamin B5 deficiency: As the calcium salt of vitamin B5, calcium pantothenate plays a crucial role in treating diseases caused by vitamin B5 deficiency. Pharmaceutical-grade calcium pantothenate can be used to supplement vitamin B5 and treat health problems caused by vitamin B5 deficiency.

2. Promoting metabolism and energy production: As the precursor of coenzyme A in the body, calcium pantothenate participates in the synthesis of various enzymes, helping to convert food into energy. It has significant effects on maintaining normal energy metabolism, helping to reduce fatigue and enhance physical strength, so calcium pantothenate is often used in health supplements for athletes and physically active individuals.

3. Promoting skin health: Calcium pantothenate helps improve skin health and is often used to treat skin inflammation, acne, and skin allergies.

4. Promoting wound healing: Calcium pantothenate has the effect of promoting cell regeneration and tissue repair, so it can accelerate wound healing and reduce scar formation during the healing process. It is often used in topical medications or dressings to help speed up the recovery of skin damage.

5. As a nutritional supplement: Calcium pantothenate, as an important source of vitamin B5, is often added to various multivitamin and mineral supplements for daily health care. It can help enhance immunity, improve the body's stress resistance, and improve overall health status.

6. Hair care: Due to its ability to promote cell growth, calcium pantothenate is often added to hair care products to improve hair health. By promoting metabolism at the hair root, it helps prevent hair loss and promotes the growth of new hair.

Vitamin C (also known as ascorbic acid) offers numerous benefits for beauty and skin care. This is mainly because it plays a crucial role in skin health and antioxidant functions. Here are the specific effects of vitamin C in beauty and skin care: 

Promote collagen synthesis: Vitamin C is a key component in the formation of collagen, and collagen is an important protein that maintains skin elasticity, firmness, and a youthful appearance. By promoting the production of collagen, vitamin C helps to reduce the appearance of wrinkles and fine lines. 

Antioxidant effect: Vitamin C is a powerful antioxidant that helps to resist damage caused by free radicals. Free radicals are generated by environmental factors such as ultraviolet rays and pollution, and they can damage skin cells and accelerate the aging process. By neutralizing these free radicals, vitamin C helps protect the skin from damage. 

Whitening effect: Vitamin C also has a whitening effect. It can help reduce spots and dullness, making the skin tone more uniform and bright. This is because vitamin C can inhibit the formation of melanin, which is the main cause of skin pigmentation. 

Enhance skin barrier function: Vitamin C also helps to enhance the skin's barrier function, enabling it to better resist external environmental influences and thus maintaining skin health. 

Constricting pores and toning the skin: Besides having the function of whitening the skin, vitamin C can also shrink pores and adjust the skin texture. When you are under a lot of work or life pressure, your skin will become very delicate and prone to wrinkles. If you supplement with sufficient vitamin C, it can promote the proliferation of collagen in the dermis layer of the skin, making the skin look elastic and not saggy. 

In conclusion, vitamin C plays a crucial role in beauty and skincare. By promoting collagen synthesis, providing antioxidant protection, whitening the skin, and enhancing the skin's barrier function, vitamin C helps maintain the skin's youthfulness, health, and beauty.

Overview of Allulose

Allulose (D-Allulose) is a rare natural monosaccharide that belongs to the ketose family and is a diastereoisomer of fructose. It was first discovered in wheat, and later was also detected in raisins, dried figs, and brown sugar. Due to its unique sweet taste and low-calorie characteristics, allulose has gained significant attention in recent years and is regarded as a new generation of natural healthy sweetener.

Chemical Properties and Sweetness Characteristics

The chemical formula of allulose is C6H12O6, and its sweetness is approximately 70% of that of sucrose. It has extremely low calorie value, with each gram of allulose containing no more than 0.39 kilocalories. In contrast, sucrose has a calorie value of no more than 4 kilocalories per gram. This low-calorie characteristic makes allulose an ideal choice for those looking to lose weight and control blood sugar.

Health Benefits

Studies have shown that allulose not only has a moderate sweetness but also possesses various health benefits. It can help alleviate the increase in blood sugar after eating, which is beneficial for diabetes management and weight control. Additionally, allulose has antioxidant, neuroprotective, and lipid-regulating functions, which give it a wide range of application prospects in functional foods and health supplements.

Conclusion

In conclusion, alocinose is a low-calorie and highly safe natural sweetener with multiple health benefits and broad application prospects. With the advancement of production technology and the growth of market demand, alocinose is expected to be more widely used and recognized globally.

 

 

The core mechanism and classification of active agent 

surfactant is a class of chemical substances that can significantly reduce interfacial tension and improve the surface properties of substances, and its molecular structure contains both hydrophilic and lipophilic (hydrophobic) groups, and this “amphiphilicity” makes it able to be arranged in the different phase interfaces (such as oil-water interfaces and solid-liquid interfaces), so that it can play a variety of functions. This “amphiphilicity” enables them to be oriented at different phase interfaces (e.g., oil-water interface, solid-liquid interface) and thus perform multiple functions. According to the chemical structure and properties, active agents are mainly divided into two categories: inorganic active agents and organic active agents: 

Inorganic active agents: including oxides (e.g. zinc oxide), hydroxides (e.g. calcium hydroxide), etc., mainly used in industrial scenarios, such as rubber vulcanization, which can improve the efficiency of vulcanization1. 

Organic active agents: covering fatty acids, amines, soaps, and surfactants, etc., of which the surfactants are the most widely used, and can be further divided into anionic (e.g. anhydrous) types (e.g. solid-liquid interfaces) by the ionic types They can be further divided into anionic (e.g. sodium straight-chain alkylbenzene sulfonate), cationic, nonionic (e.g. fatty alcohol polyoxyethylene ether) and amphoteric14. 

Main roles and application scenarios of surfactants 

Emulsifying and dispersing roles 

Emulsifying is one of the most core functions of surfactants, which can make immiscible liquids (e.g. oil and water) to form stable emulsions by lowering the interfacial tension between oil and water. Examples: 

Cosmetics: In products such as face creams and shampoos, surfactants mix oil and water evenly to ensure a fine and stable texture.

Food industry: used in the production of salad dressings, ice cream, etc., so that the oil is dispersed into tiny droplets to improve the taste and shelf life.

Pharmaceutical field: Preparation of emulsion drugs (e.g. intravenous fat emulsion), to improve the solubility and bioavailability of drugs.

Solubilizing effect 

After forming micelles in water, surfactants can wrap and dissolve insoluble or slightly soluble organic substances (e.g. spices, drugs) to form a transparent solution. For example: 

Daily chemical products: solubilizing fragrances in shower gel to avoid stratification or precipitation.

Pharmaceutical field: increase the solubility of insoluble drugs to enhance the efficacy of .

Summary 

active agent through the interfacial nature of the regulation, in the industry, daily chemicals, pharmaceuticals, food and other fields to play an irreplaceable role. Among them, surfactants are dominated by emulsifying, solubilizing and washing functions, while special bioactive agents (e.g., bovine lung surfactants) have important medical values. In the future, new green surfactants (e.g., degradable, low irritation types) and their application in the fields of new energy and environmental protection will become the development trend.