1. Tushen da jigon

Polyglucose:

Wucin gadi synthesis: da babban zafin jiki na babban polymerization na glucose (galibi daga fitowa daga sitaci sitaci), dan sigrica, da citric acid.

Halin da ba na halitta: Polyglucose na halitta ba ya wanzu a cikin yanayi.

?ananan pectin / apple pectin:

Hakar halitta: duk an samo su ne daga ganuwar tantanin halitta.

?ananan pectin mai kitse: yawanci yana nufin pectin tare da ?arancin esterification (

Apple pectin: musamman yana nufin pectin da aka fitar daga apple pomace (samfurin juicing ko gwangwani). Apple pectin a zahiri yana da ?an ?aramin matakin esterification, amma kuma yana bu?atar ?ata ta hanyar matakai kamar acid, alkali, ko maganin enzyme don samar da pectin mai ?arancin kitse.

Dangantaka: Apple pectin shine tushen pectin. ?ananan pectin (?ananan methoxy pectin) wani nau'in pectin ne wanda aka rarraba ta hanyar digiri na esterification, wanda za'a iya yin shi daga kayan albarkatun kasa daban-daban kamar apples da citrus.

2. Tsarin Sinadari da Kayafai

Polyglucose:

Tsarin: Glucom polymer mai ?arfi mai ?arfi wanda ke ?auke da tsarin ha?in giciye wanda aka samar da ?aramin adadin sorbitol da citric acid. Kewayon nauyin kwayoyin halitta yana da fa?i (kimanin 320-20000 Da), kuma ainihin shine pectin mai ha?in kai da ka.

Solubility: Mai narkewa sosai a cikin ruwa (> 80%), yana samar da ?arancin danko, bayyananne ko ?an turbid bayani. Solubility ba shi da tasiri sosai ta pH da ?arfin ionic.

Gel: babu ikon gel. Dankowar maganin sa yana da ?asa ka?an.

?arfafawa: ?arfafawa sosai ga acid da zafi (mai jure yanayin sarrafa zafin jiki da ?ananan yanayin pH), ba a sau?a?e ta hanyar ?ananan ?wayoyin cuta ba.

Za?i: Dan ?an?anon zaki (kimanin 10% na sucrose).

?ananan pectin / apple pectin:

Tsarin: Sarkar polysaccharide madaidaiciya wacce ta ?unshi raka'o'in alpha-D-galacturonic acid wa?anda aka ha?a ta ha?in ha?in alpha-1,4-glycoside. Babban bambanci ya ta'allaka ne a cikin matakin esterification (DE):

Babban ester pectin (HM Pectin, DE>50%): Yana da ?arin ?ungiyoyin methyl ester akan ?ungiyar carboxyl na galacturonic acid. Babban sukari (> 55%) da ?ananan pH (~ 2.8-3.5) ana bu?ata don samar da gel (hydrogen bonding da hydrophobic interaction).

?ananan pectin ester (LM Pectin, DE

Solubility: Narke cikin ruwan zafi don samar da babban maganin danko. ?arfin ion da pH na iya shafar narkewa.

Gel: Babban halayen shine ikon gel, musamman ?ananan pectin (LM) ana amfani dashi sosai a cikin abinci na lafiya da ?arancin sukari.

Kwanciyar hankali: Ingantacciyar kwanciyar hankali a ?ar?ashin yanayin acidic (musamman high ester pectin), amma yana iya ?as?anta a ?ar?ashin yanayin zafi mai tsayi, dumama mai tsayi, ko yanayin alkaline mai ?arfi (β-ha?akar kawarwa).

Dadi: Kusan babu dadi a kanta.

3. Ayyukan Physiological (daga hangen nesa na fiber abinci)

Dukkanin ukun suna da halaye na yau da kullun na fiber na abinci mai narkewa (mai daidaita sukarin jini, lipids na jini, ha?aka satiety, ha?aka ha?akar probiotic, da ha?aka aikin hanji), amma mayar da hankali da tsarin sun bambanta:

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Polyglucose:

?arfin prebiotic mai ?arfi: Saboda tsarin reshe mai ?arfi da sar?a??iya, ana iya za?ar shi ta hanyar probiotics daban-daban (musamman bifidobacteria) don samar da gajeriyar sarkar fatty acid (SCFAs).

Matsakaicin ?arancin kalori: ~ 1 kcal/g.

Moisturizing cikin hanji da kuma inganta hanji motsi: ?ara girma da danshi na feces, da kuma inganta peristalsis. Ha?in iskar gas na iya haifar da kumbura a manyan matakan ci.

?ananan pectin / apple pectin:

High danko da gel Properties:

Jinkirin zubar da ciki da ?ananan hanji: tasirin ya fi mahimmanci, kuma kula da glucose na jini da cholesterol (hade da bile acid) ya fi shahara.

?arfin ma'anar gamsuwa: Sha ruwa a cikin ciki don samar da gel, ?ara yawan abubuwan ciki.

Za?a??en fermentation: SCFAs (musamman butyric acid) kuma ana iya samar da su ta gut microbiota fermentation, amma ?imar fermentation da za?in microbiota na iya bambanta da na polyglucose (tare da sar?o?in pectin mai tsayi).

Calories: ~ 2 kcal / g (yawanci ana kiyasta fiber na abinci na halitta bisa ga wannan).

Kariyar mucosa na ciki: samuwar gel Layer viscous na iya samun wani tasirin kariya akan mucosa (bincike hotspot).

4. Babban wuraren aikace-aikacen

Polyglucose:

Core ab?buwan amf?ni: high solubility, low danko, low kalori abun ciki, high kwanciyar hankali, tsaka tsaki dandano. "

Yadu amfani:

Duk nau'ikan abubuwan sha (?ananan kalori, abubuwan sha na wasanni): sau?in narkewa, baya shafar tsabta da dandano.

Kayayyakin kiwo (yogurt, abubuwan sha mai kiwo): suna ba da fiber da ha?aka rubutu (?aramin kauri, juriya sanyi).

Kayan da aka gasa (gurasa, kukis, irin kek): wani ?an maye gurbin sukari da mai, ri?e danshi, jinkirta tsufa, da samar da fiber.

Candy (gummy, cakulan): ana amfani dashi azaman filler da moisturizer.

Nama kayayyakin: inganta ruwa ri?e da rubutu.

Kayayyakin kiwon lafiya (capsules, foda): azaman babban ?angaren fiber.

Kyakkyawan za?i don ?ananan kalori, ?ananan sukari, da abinci mai fiber mai yawa. "

?ananan pectin / apple pectin:

Core ab?buwan amf?ni: gel dukiya, thickening dukiya da barga emulsification dukiya. "

Manyan aikace-aikace:

Jam, jelly, da samfuran kayan marmari: ?ananan pectin (LM Pectin) shine ma'auni na gelling don ?ananan alewa/ba kayan alawa (dangane da ions calcium).

Yogurt da abubuwan sha na kiwo na acidic: ana amfani da su azaman stabilizers da thickeners don hana hazo whey da ha?aka ?an?ano (babban abin jin da?i).

Candies masu laushi (musamman 'ya'yan itacen' ya'yan itace): samar da elasticity da rubutu (sau da yawa tare da carrageenan, da dai sauransu).

Kayayyakin kiwon lafiya: yi amfani da babban danko, kayan gel (kamar samfuran satiety, samfuran sarrafa hanji). Ana ciyar da pectin Apple sau da yawa don abubuwan "tushen halitta".

Mai ?aukar kaya mai ?aukar hoto / sarrafawa: yi amfani da gel ?in sa da kuma amsawa ga pH/ions.

Abubuwan da za a maye gurbinsu da mai: samar da kitse kamar rubutu da mai (wanda aka fi amfani da shi a cikin riguna masu ?arancin kitse, da sauransu).