1. Isi mmalite na isi

Polyglucose:

Ngwak?ta ar?r? ar?: emere site na polymerization d? elu nke glucose (nke sitere na starch ?ka), sorbitol, na citric acid.

?d? ad? ad?gh? ad?: Polyglucose eke ad?gh? ad? na okike.

Pectin/apple pectin d? obere:

Mwep?ta eke: ihe niile sitere na mgbidi cell osisi.

Pectin d? obere: na-ezokar? aka na pectin nwere ogo esterification d? ala (

Ap?l pectin: na-ezo aka kp?mkwem na pectin ewep?tara na apple pomace (ihe sitere na juiceing ma ? b? canning). Ap?l pectin n'?z? nk?t? nwere ogo d? elu nke esterification, mana ? d?kwa mkpa ka ach?p?ta ya site na usoro d? ka acid, alkali, ma ? b? ?gw?gw? enzyme iji mep?ta pectin d? obere.

Mmek?r?ta: Apple pectin b? isi iyi nke pectin. Pectin d? obere (pectin methoxy d? ala) b? ?d? pectin nkewap?tara site na ogo esterification, nke enwere ike isi na ngwa d? iche iche d? ka ap?l na citrus mee.

2. ?d?d? Chemical na Njirimara

Polyglucose:

Ihe owuwu: Polymer glucose nwere alaka nke ukwuu nwere usoro ejik?tara ?n? nke obere sorbitol na citric acid mebere. Oke ?d? ar? molek?la d? obosara (ihe d?ka 320-20000 Da), na isi b? pectin nwere njik? na-enwegh? usoro.

Solubility: Soluble na mmiri (> 80%), na-eme obere viscosity, ngw?ta doro anya ma ? b? ntak?r? turbid. Solubility ad?gh? emet?ta nke ukwuu site na pH na ike ionic.

Gel: enwegh? ike gel. Viscosity nke ngw?ta ya d? ntak?r?.

Nkw?si ike: ? kw?siri ike na acid na okpom?k? (na-eguzogide nhazi d? elu na gburugburu pH d? ala), ? b?gh? ngwa ngwa na-emebi site na microorganisms.

?t?: ? d? ntak?r? ?t? (ihe d?ka 10% nke sucrose).

Pectin/apple pectin d? obere:

Nhazi: yinye polysaccharide linear nke mejuputara nke alpha-D-galacturonic acid nkeji nke jik?tara alfa-1,4-glycoside bond. Isi ihe d? iche b? na ogo esterification (DE):

High ester pectin (HM Pectin, DE>50%): O nwere ?t?t? methyl ester otu na carboxyl otu nke galacturonic acid. A ch?r? shuga d? elu (> 55%) na pH d? ala (~ 2.8-3.5) iji mep?ta gel (hydrogen bonding na hydrophobic mmek?r?ta).

Pectin ester d? ala (LM Pectin, DE

Solubility: igbari na mmiri ?k? iji mep?ta ngw?ta viscosity d? elu. Solubility nwere ike imet?ta site na ike ion na pH.

Gel: njirimara b? isi b? ike gel, kar?s?a pectin d? ala (LM) na-ejikar? eme ihe na nri ah?ike na obere sugar jam.

Nkw?si ike: Akw?s?t? ike n'okpuru ?n?d? acidic (kar?s?a pectin ester d? elu), mana ? nwere ike ?dalata n'okpuru oke okpom?k?, ogologo oge kpo oku, ma ? b? ?n?d? alkaline siri ike (β - mmeghachi omume mkpochap?).

?t?: ? f?r? nke nta ka ? b?r? enwegh? ?t? n'onwe ya.

3. ?r? an? ah? (site n'echiche nke eriri nri)

Ha at? nwere ihe jik?r? ya na eriri nri na-edozi mmiri (na-ach?kwa shuga ?bara, lipids ?bara, satiety na-abawanye, na-akwalite uto probiotic, na imeziwanye ?r? eriri af?), mana elekwas? anya na usoro d? iche iche:

?

Polyglucose:

Mmet?ta prebiotic siri ike: N'ihi nhazi ya nke nwere nnukwu alaka na mgbagwoju anya, enwere ike ?h?r? ya site na probiotics d? iche iche (kar?s?a bifidobacteria) iji mep?ta acid fatty acids (SCFAs).

?d?naya calorie d? oke ala: ~ 1 kcal / g.

Ido eriri af? na ?kwalite mmeghar? af?: ?ba ?ba olu na mmiri nke ns?, na ?kwalite peristalsis. Mmep?ta gas na-agba agba nwere ike ime ka af? ntachi na ?kwa oriri d? elu.

Pectin/apple pectin d? obere:

Nnukwu viscosity na gel Njirimara:

Na-egbu oge mkpofu af? na obere eriri af?: mmet?ta ah? d? ?r?ba ama kar?, na njikwa nke glucose ?bara postprandial na cholesterol (jik?tara ya na bile acid) b? ihe a ma ama.

Echiche siri ike nke satiety: Na-am?p?ta mmiri n'ime af? ka ? b?r? gel, na-abawanye olu nke af?.

Nh?r? agba agba: SCFAs (kar?s?a butyric acid) nwekwara ike ?mep?ta site na gut microbiota fermentation, mana ?n?ego gbaa ?ka na microbiota selectivity nwere ike ?d? iche na nke polyglucose (nwere ogologo pectin chains).

Calories: ~ 2 kcal / g (a na-echekar? eriri nri eke sitere na nke a).

Nchedo nke mucosa eriri af?: nhazi nke oyi akwa gel viscous nwere ike inwe mmet?ta nchebe na mucosa (nch?p?ta nyocha).

4. Mpaghara ngwa ngwa

Polyglucose:

Uru isi: nnukwu solubility, viscosity d? ala, ?d?naya kalori d? ala, nkw?si ike d? elu, ekpomeekpo na-an?p? iche. ;

Ejiri ?t?t? ebe:

?d? ihe ????? ? b?la (calorie d? ala, ihe ????? egwuregwu): d? mfe igbari, anagh? emet?ta idoanya na uto.

Ngwaah?a mmiri ara ehi (yog?t, mmiri ara ehi mmiri ara ehi): na-enye eriri ma melite udidi (obere ?gba, nguzogide ntu oyi).

Ngwongwo esiri esi (ach?cha, kuki, ach?cha d? iche iche): dochie obere shuga na ab?ba, na-ejigide mmiri, na-egbu oge ?ka nká, ma nye eriri.

Swiiti (gummy, chocolate): eji d? ka ihe ndochi na moisturizer.

Ngwaah?a an?: melite njide mmiri na udidi.

Ngwaah?a ah?ike (capsules, powders): d? ka isi ak?r?ngwa eriri.

Nh?r? kacha mma maka obere kalori, obere shuga, na nri nwere eriri. ;

Pectin/apple pectin d? obere:

Uru nd? b? isi: ihe gel, ihe na-agba agba na ihe emulsification kw?siri ike. ;

Ngwa ngwa:

Jam, jelii, na mkp?r? osisi tupu ngwaah?a: pectin d? obere (LM Pectin) b? ?k?l?t? gelling maka obere swiiti/enwegh? swiiti sauces (dabere na calcium ion).

Yogurt na ihe ????? mmiri ara ehi acidic: eji d? ka stabilizers na thickeners iji gbochie whey mmiri ozuzo ma melite uto (oke ab?ba mmet?ta).

Candies d? nro (kar?s?a candies mkp?r?): na-enye ike na udidi (na-ejik?ta ya na carrageenan, wdg).

Ngwaah?a nlek?ta ah?ike: jiri nnukwu viscosity ya, ihe gel (d?ka ngwaah?a satiety, ngwaah?a nhazi eriri af?). A na-akwalitekar? pectin Apple maka “ihe sitere n'okike” ya.

Onye na-ebu nt?hap? ekpuchiri/ach?kwa: jiri gel ya na nzaghachi ya na pH/ions.

Ihe eji dochie ab?ba: nye ab?ba d? ka udidi na mmanu (a na-ejikar? ejiji salad d? obere ab?ba, wdg).