Polyglucose, low-fat pectin, thiab kua pectin yog tag nrho cov dej-soluble dietary fibers, tab sis muaj qhov sib txawv tseem ceeb hauv lawv qhov chaw, cov qauv, cov khoom, kev ua haujlwm, thiab kev siv. Lub fol
- Keeb kwm thiab essence
Polyglucose:
Artificial synthesis: ua los ntawm high-temperature polymerization ntawm qabzib (tsuas yog muab los ntawm pob kws starch), sorbitol, thiab citric acid.
Tsis muaj ntuj nyob: Ntuj polyglucose tsis muaj nyob hauv qhov xwm txheej.
Tsawg rog pectin / kua pectin:
Natural extraction: tag nrho cov muab tau los ntawm cov nroj tsuag cell phab ntsa.
Tsawg rog pectin: feem ntau yog hais txog pectin nrog qib qis ntawm esterification (
Kua pectin: tshwj xeeb yog hais txog pectin muab rho tawm los ntawm cov kua pomace (ib qho khoom ntawm juicing lossis canning). Kua pectin ib txwm muaj cov qib siab ntawm esterification, tab sis nws kuj yuav tsum tau de esterified los ntawm cov txheej txheem xws li kua qaub, alkali, lossis kev kho enzyme los tsim cov roj pectin.
Kev sib raug zoo: Kua pectin yog qhov chaw ntawm pectin. Tsawg rog pectin (tsis tshua muaj methoxy pectin) yog ib hom pectin cais los ntawm esterification degree, uas tuaj yeem tsim los ntawm ntau yam khoom siv raw xws li txiv apples thiab citrus.
- Chemical Structure thiab Properties
Polyglucose:
Structure: Highly branched qabzib polymer uas muaj ib tug cross-linked qauv tsim los ntawm ib tug me me ntawm sorbitol thiab citric acid. Qhov hnyav molecular ntau yam yog dav (txog 320-20000 Da), thiab cov tub ntxhais yog randomly cross-linked pectin.
Solubility: Soluble nyob rau hauv dej heev (> 80%), tsim ib tug tsawg viscosity, ntshiab los yog me ntsis turbid kua. Lub solubility tsis cuam tshuam los ntawm pH thiab ionic zog.
Gel: tsis muaj peev xwm gel. Lub viscosity ntawm nws cov tshuaj yog qhov tsawg.
Stability: ruaj khov heev rau cov kua qaub thiab cua sov (tiv taus rau kev ua haujlwm kub thiab qis pH ib puag ncig), tsis yooj yim degraded los ntawm cov kab mob.
Qab Zib: me ntsis qab zib (li 10% ntawm sucrose).
Tsawg rog pectin / kua pectin:
Structure: Ib txoj hlua polysaccharide feem ntau yog tsim los ntawm alpha-D-galacturonic acid units txuas nrog alpha-1,4-glycoside bonds. Qhov sib txawv tseem ceeb nyob hauv qib ntawm esterification (DE):
High ester pectin (HM Pectin, DE> 50%): Nws muaj ntau methyl ester pawg ntawm carboxyl pawg ntawm galacturonic acid. Cov piam thaj siab (> 55%) thiab pH qis (~ 2.8-3.5) yuav tsum tau tsim cov gel (hydrogen bonding thiab hydrophobic interactivity).
Tsawg ester pectin (LM Pectin, DE
Solubility: Dissolve nyob rau hauv dej kub los ua ib tug siab viscosity tov. Solubility yuav cuam tshuam los ntawm ion zog thiab pH.
Gel: Cov yam ntxwv tseem ceeb yog gel muaj peev xwm, tshwj xeeb tshaj yog muaj roj tsawg pectin (LM) yog siv dav hauv cov zaub mov noj qab haus huv thiab tsis muaj qab zib jam.
Kev ruaj ntseg: Kev ruaj khov nyob rau hauv acidic tej yam kev mob (tshwj xeeb tshaj yog siab ester pectin), tab sis tuaj yeem degrade nyob rau hauv qhov kub thiab txias, ntev cua sov, los yog muaj zog alkaline tej yam kev mob (β - tshem tawm cov tshuaj tiv thaiv).
Sweetness: Yuav luag tsis muaj qab zib hauv nws tus kheej.
- Physiological muaj nuj nqi (los ntawm kev pom ntawm kev noj haus fiber ntau)
Tag nrho peb yam muaj cov yam ntxwv ntawm cov dej-soluble dietary fiber ( tswj cov ntshav qab zib, ntshav lipids, ua kom satiety, txhawb kev loj hlob probiotic, thiab txhim kho txoj hnyuv ua haujlwm), tab sis lub hom phiaj thiab cov txheej txheem sib txawv:
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Polyglucose:
Cov nyhuv prebiotic muaj zog: Vim nws cov ceg ntoo thiab cov qauv nyuaj, nws tuaj yeem xaiv fermented los ntawm ntau yam probiotics (tshwj xeeb yog bifidobacteria) los tsim cov saw luv luv fatty acids (SCFAs).
Cov ntsiab lus calorie tsawg heev: ~ 1 kcal / g.
Moisturizing txoj hnyuv thiab txhawb txoj hnyuv: nce ntim thiab noo ntawm cov quav, thiab txhawb peristalsis. Kev tsim cov roj fermentation tuaj yeem ua rau tsam plab thaum noj ntau ntau.
Tsawg rog pectin / kua pectin:
High viscosity thiab gel zog:
Kev ncua lub plab zom mov thiab kev nqus ntawm cov hnyuv: cov nyhuv tseem ceeb dua, thiab kev tswj cov ntshav qabzib thiab cov roj (cholesterol) tom qab ua ke nrog cov kua tsib acids yog qhov tseem ceeb dua.
Kev nkag siab zoo ntawm satiety: nqus dej hauv plab los ua gel, ua kom lub plab ntim cov ntsiab lus.
Xaiv fermentation: SCFAs (tshwj xeeb tshaj yog butyric acid) kuj tuaj yeem tsim los ntawm plab microbiota fermentation, tab sis tus nqi fermentation thiab microbiota selectivity yuav txawv ntawm polyglucose (nrog ntev pectin chains).
Calories: ~ 2 kcal / g (natural dietary fiber feem ntau kwv yees raws li qhov no).
Kev tiv thaiv ntawm plab hnyuv mucosa: qhov tsim ntawm viscous gel txheej yuav muaj qee yam kev tiv thaiv ntawm mucosa (kev tshawb fawb hotspot).
- Cov chaw siv tseem ceeb
Polyglucose:
Cov txiaj ntsig tseem ceeb: siab solubility, tsis muaj viscosity, cov ntsiab lus calorie tsawg, siab ruaj khov, nruab nrab tsw. cov
Siv dav:
Txhua yam dej haus (tsis tshua muaj calorie, dej haus kis las): yooj yim rau yaj, tsis cuam tshuam qhov tseeb thiab saj.
Cov khoom noj mis nyuj (yogurt, mis nyuj haus): muab fiber ntau thiab txhim kho kev ntxhib los mos (me ntsis thickening, Frost resistance).
Cov khoom ci (bread, ncuav qab zib, pastries): ib nrab hloov qab zib thiab rog, khaws cov dej noo, ncua kev laus, thiab muab fiber ntau.
Khoom qab zib (gummy, qhob noom xim kasfes): siv los ua ib qho muab tub lim thiab moisturizer.
Cov khoom siv nqaij: txhim kho cov dej tuav thiab kev ntxhib los mos.
Cov khoom noj qab haus huv (capsules, hmoov): ua cov ntsiab lus fiber ntau.
Qhov kev xaiv zoo tshaj plaws rau cov calories tsawg, cov suab thaj tsawg, thiab cov khoom noj muaj fiber ntau. cov
Tsawg rog pectin / kua pectin:
Cov txiaj ntsig tseem ceeb: cov khoom siv gel, cov khoom ua kom tuab thiab ruaj khov emulsification khoom. cov
Cov ntawv thov tseem ceeb:
Jam, jelly, thiab txiv hmab txiv ntoo ua ntej khoom: Tsawg rog pectin (LM Pectin) yog tus qauv gelling tus neeg sawv cev rau cov khoom qab zib qis / tsis muaj khoom qab zib sauces (nyob ntawm calcium ions).
Yogurt thiab acidic mis nyuj haus: siv los ua stabilizers thiab thickeners los tiv thaiv whey nag lossis daus thiab txhim kho saj (siab rog).
Mos candies (tshwj xeeb tshaj yog txiv hmab txiv ntoo candies): muab elasticity thiab kev ntxhib los mos (feem ntau compounded nrog carrageenan, thiab lwm yam).
Cov khoom siv kho mob: siv nws cov viscosity siab, cov khoom siv gel (xws li cov khoom satiety, cov khoom siv hauv plab hnyuv). Kua pectin feem ntau txhawb nqa rau nws cov khoom "natural source".
Encapsulated / tswj tso tawm cov cab kuj: siv nws cov gel thiab nws cov lus teb rau pH / ions.
Kev hloov roj: muab cov roj zoo li kev ntxhib los mos thiab lubricity (feem ntau siv hauv cov khaub ncaws uas muaj roj tsawg, thiab lwm yam).