Edible gelatin and industrial gelatin are gelatin, basically no difference in appearance, the average consumer can not identify, and the difference lies in the raw materials and different uses. The reason why there will be gelatin in yogurt, jelly and other foods is because gelatin has the physical and chemical properties of strong water absorption and high viscosity, coupled with a fat-free, high protein, cholesterol-free, so gelatin becomes a natural nutritious food thickening agent for yogurt, jelly, Xiao Long Bao and other foods to add a certain texture to be used, but also has a certain role in preserving freshness.
To add gelatin to food is known as food gelatin, food gelatin is the use of fresh animal skin by strict safety production control boiling extracted collagen protein, non-toxic and harmless, as long as the requirements of the country in accordance with the packaging labeling, it is not illegal, the public do not need to worry about safety issues, from a nutritional point of view, the addition of food gelatin will not affect the original nutritional value of food.
The main character of the recent public unpleasantness is another use of gelatin - industrial gelatin. Industrial gelatine is widely used in a variety of products in the sheet metal, furniture, matches, packaging, paper and other industries, and in which it mainly plays a role in thickening, stabilizing, cohesion and so on. Because it is not used for food, the boiling process is relatively simple, in which preservatives are also added, and its use for food is strictly prohibited.
Now the common practice is to collect leather trimmings, through a series of processes, from the leather will be hydrolyzed proteins out, made of gelatin, so can effectively use the waste leather, reduce costs. But the problem is that the waste leather contains a lot of metal chromium, and in the process of dehydrolyzed proteins chromium can not come off clean, so the industrial gelatin with toxicity, if only used for industrial production, will not cause damage to human health.
Foods with gelatin are not vegan
Gelatin as a food thickener, used in meat jelly, canned food, candy, sausage, fans, instant noodles, ice cream and other food industries, and food to add a thickener in one of the purposes is to increase the strong taste, such as vermicelli, instant noodles, etc.; Secondly, in order to prevent impact in the process of transportation leads to the collapse of the product shape, such as yogurt. There are many netizens mistakenly believe that fans, vermicelli, yogurt, etc. belong to the vegetarian diet, which is a kind of misinterpretation.
This is a misinterpretation because gelatin is added during the production of vermicelli, and gelatin is a product boiled from the skin, bones, tendons and other parts of the animal, so if there is a product that contains gelatin, it can't possibly be vegan, and therefore some vegans shouldn't choose to add gelatin to their products.
Nowadays there are some all-vegan gelatin substitutes such as guar gum, carrageenan, etc. There are also many vegan substances that have the same ingredients as gelatin, such as cellulose, agar, guar gum, xanthan gum, carob fruit, fruit jelly, etc., so if you read the ingredients list and see that there is gelatin, then you can know that it's not vegan, but if there are any of the vegan substances mentioned above in the ingredients list, even if you're a vegan, you can eat it now.
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Soy protein, known as soy protein, is the protein contained in soy products, which is about 38% or more, four to five times more than cereals. Soy protein is a plant-based protein.
Soy protein is a kind of plant protein, its amino acid composition is similar to milk protein, in addition to methionine is slightly lower, the rest of the essential amino acid content are richer, is a plant-based complete protein. In terms of nutritional value, can be equal to animal protein, in the genetic structure is also the closest to the human body amino acids, so it is the most nutritious plant protein. Soy protein has the incomparable advantages of animal protein, soy protein, although methionine is very little, but does not contain cholesterol, its unique physiological active substances --- isoflavones have the effect of lowering cholesterol. Soybean is one of the main crops in China, because it has both edible oil resources and edible protein resources, has a high nutritional value, soy protein is the most abundant protein in nature, the amino acid composition and the composition of essential amino acids similar to the human body, but also rich in calcium, phosphorus, iron, oligosaccharides and a variety of vitamins, is known as the “gold of growth. Gold”. Industrialized soy protein products include soy protein powder (SF), soy protein concentrate (SPC), soy protein isolate (SPI) and soy tissue protein (TSP).
FAO/WHO (1985) human test results show that the essential amino acid composition of soy protein is more suitable for human needs, for people over two years of age, the physiological efficiency of soy protein is 100. soy is rich in protein, and its protein content is almost twice as much as that of meat, eggs and fish. Moreover, the protein contained in soybeans has sufficient content of “essential amino acids” and complete components, which belongs to “high-quality protein”. The human body's demand for protein varies according to age, gender, weight, job type and so on. In order to guide people's diet, countries around the world combined with the actual situation of their own country respectively formulated the “recommended daily supply of dietary nutrients” In 1999, the U.S. Food and Drug Administration issued a statement: 25 grams of soy protein intake per day, there is a reduction in the risk of cardio-cerebral vascular disease.
There are two types of soy protein products: powdered soy protein products and textured soy protein products.
Powdered soy protein products are soybean as raw material by degreasing, removal or partial removal of carbohydrates and soy protein-rich products, depending on the protein content is different, divided into three kinds:
(1) soy protein powder, protein content of 50-65% (dry basis);
(2) soy protein concentrate, protein content of 65-90% (dry basis), with soy protein concentrate as raw material by physical modification and obtain the With emulsification, gel and other functions of the product is called functional soybean protein concentrate.
(3) soybean isolate protein, protein content of 90% (dry basis) or more. Soybeans are rich in protein, its content is wheat, rice and other cereal crops more than twice, usually between 40% and 50%.
The storage protein is the main body of soybean protein, accounting for more than 70% of the total protein, including 7S globulin (soybean with globulin) and 11S globulin (soybean globulin), and other storage proteins, such as 2S, 9S, 15S and so on, the content of a smaller amount. In addition to storage proteins, soy protein also contains some biologically active proteins, such as β-amylase, cytochrome c, phytohemagglutinin, lipoxygenase, urease, Kunitz trypsin inhibitor and Bowman-Birk trypsin inhibitor. Often, these inhibitors are removed during processing or inactivated by special means to improve the digestibility of soy products. In addition, isoflavones, saponins and lecithin are usually present in different types of commercially available soy protein products.
In terms of amino acid content, soy protein is the only plant protein reported to contain the nine essential amino acids required by the human body and to meet the human body's needs, and it is recognized as a full-valent protein, with the protein evaluation index PDCAAS (Protein Digestibility Corrected Amino Acid Score) reaching the maximum value of the evaluation, as do casein and egg white.1 From the point of view of amino acid requirement, both for 2% and 2% of the total amino acid requirement, soy protein has the highest amino acid content in the world. In terms of amino acid requirements, the essential amino acid content of soy protein meets the daily requirement of the human body for both preschool children aged 2 to 5 years and adults. However, for infants, the addition of threonine, methionine, lysine and tryptophan in appropriate amounts can increase the potency ratio and net protein ratio of soy protein.
The modern population needs foods that are appetizing, free of adverse side effects, and rich in nutrients. Among the existing food groups, there is no other crop with these conditions and abundant sources of raw materials than soybeans. Drinks made from soy protein are known as “green milk” by nutritionists. Soy protein is effective in reducing high cholesterol in people with high cholesterol. Soy protein drinks in the arginine content than milk, its arginine and lysine ratio is also more reasonable; the lipids, linoleic acid is extremely rich and does not contain cholesterol, can prevent cardiovascular disease in adulthood. Rich lecithin, can remove excess sterols in the blood, “vascular scavenger” reputation.
Soy protein drinks are easier to digest and absorb than milk. Milk into the stomach is easy to form large and hard lumps, while soy milk into the stomach is formed into small slices, and fluffy not hard, can make it easier to digest and absorb. These soy proteins are essential nutrients for everyone, but most of them are insufficient through daily dietary intake and must be supplemented by consuming protein powders, especially for certain special groups such as children, pregnant women, lactating mothers and the elderly.
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Allulose is a well-studied rare sugar that has been granted GRAS certification by the US FDA, meaning it is generally recognized as safe as a food ingredient under the conditions of intended use in food and beverages. However, allulose has not been listed in China for the time being. Allulose is an isomer of fructose, a monosaccharide with very low content in nature. It is found in natural foods such as fruits, raisins, figs and kiwi. White powder, easily soluble in water.
Allulose Features
1.Low calorie. Calories are much lower than sucrose, about one-tenth of sucrose, and a small amount of calorie is approximately 0
2.The taste is close to that of sucrose. The sweetness of allulose is 70% of that of sucrose, which is very similar to high-purity sucrose. It stimulates the taste buds slightly faster than sucrose. There is no bad taste during consumption, and changes in temperature will not affect its sweetness. High-sweet stevia will feel greasy, and allulose is better at this point.
3.Maillard reaction. Allulose can undergo the Maillard reaction and can replace sucrose in baking.
4.High security. Allulose has passed the GRAS safety certification of the US FDA, and is considered by European and American scholars to be the best substitute for erythritol. Humans generally have a certain tolerance to the intake of sugar alcohols. If the tolerance is exceeded, symptoms such as diarrhea may occur, but allulose will not occur, and it is very safe.
5.Control blood sugar and suppress blood sugar response. Allulose has no effect on blood sugar and suppresses the glycemic response of other carbohydrates when tested with carbohydrates
6. Anti-obesity. Studies have shown that allulose has the potential to pre-obesity in animal models. It suppresses the expression of genes related to fatty acid synthesis and increases the expression of genes related to lipolysis.
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Natural Vitamin E has very many benefits for the human body, and it plays a very important role in both health and beauty.
Slows down skin aging and lightens blemishes
Numerous studies have concluded that Vitamin E slows down aging, it is a highly effective antioxidant that blocks free radical reactions. In the body can protect cells from free radical damage, but also can promote protein renewal synthesis, promote the synthesis of certain enzymes and proteins, reduce the activity of catabolic enzymes, promote the normal metabolism of the human body, enhance the body's endurance, reduce the formation of lipofuscin, and improve the elasticity of the skin.
Eliminate free radicals, protect blood vessels
Many factors in life, such as staying up late, smoking, excessive stress, radiation, some chemical drugs will accelerate the generation of free radicals in the body. Free radicals will also attack the cells on the cardiovascular vessels. Natural vitamin E can protect the cells from free radical damage and play a role in protecting blood vessels. Hypertensive patients take natural vitamin E to protect cardiovascular cells, reduce cellular oxygen demand, effectively improve cardiovascular function and slow down the aging of blood vessels. Observational studies have shown that supplementation with natural vitamin E will reduce the incidence of cardiovascular disease events to a certain extent.
Effective against mouth ulcers
Natural vitamin E has antioxidant activity, can prevent the peroxidation of unsaturated fatty acids, reduce the generation of lipid peroxide, and has the effect of stabilizing the protective film. Natural vitamin E can promote local blood circulation, relieve pain, accelerate the healing of ulcers and promote tissue and mucosa repair. Experiments suggest that natural vitamin E can accelerate the healing of ulcers, no side effects through clinical observation, safe and reliable, can effectively shorten the healing time of oral ulcers.
Enhance physiological function, assist in pregnancy preparation
Daily supplementation of natural vitamin E can enhance the physiological functions of the ovaries, promote follicular development, stimulate the function of the anterior pituitary gland to increase gonadotropins; at the same time, it can also improve the development of the corpus luteum, slow down the atrophy and degeneration of the corpus luteum, and increase the level of progesterone. The effects of natural vitamin E go far beyond these points, and should be supplemented appropriately on a daily basis.
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1. Agar (Agar or Agar Powder, E406, 9002-18-0) can be used as a thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer.
2. It can be used in beverages, jellies, ice creams, cakes, candies, canned foods, meat products, eight treasures congee, silver ear bird's nests, shared foods, raw and cold foods and so on.
3. It is a polysaccharide extracted from seaweed.
As an agar manufacturer, agar is an indigestible polysaccharide. Agar is now widely used in jellies, cookies, tissue cultures, bacterial cultures, and as the best source of dietary fiber, it has now become the best source of high quality dietary foods. Known as agar or agar, it is used all over the world to provide a firm surface containing a growth medium for bacteria and fungi. Natural agar is firm, clear for jelly production and rich in iodine and trace elements and has mild laxative properties.
Method Of Application
Due to their density variance, flake and powdered agar need to be used in different proportions, here are some guidelines: Powdered agar can be substituted for unflavored gelatin in the same quantities in recipes. One teaspoon of powdered agar to one tablespoon of agar flakes. Typical usage levels are 1/2% water agar. The ability of agar to gel is influenced by the acidity or alkalinity of the ingredients it is mixed with. Acidic foods, such as citrus fruits and strawberries, may require higher amounts of agar. Some ingredients will not gel at all in these settings: (too acidic) kiwi, pineapple, fresh figs, paw paws, papaya, mango and peaches, which contain enzymes that break down the gelling ability (although cooked fruits seem to lose this effect), chocolate and spinach.
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As an edible flavoring, vanillin is widely used in a variety of flavored food products that need to add a creamy scent, such as cakes, cold beverages, chocolates, candies and so on.
However, recent media reports claim that vanillin is an excitotoxin that can stimulate the brain reward system and make the consumers feel that the products with added vanillin are more delicious. Recently, the State Food and Drug Administration (SFDA) released the 3rd issue of Food Safety Risk Analysis in 2016, organizing relevant experts to interpret vanillin.
Interpretation I
Vanillin is an edible flavor widely used worldwide. Vanillin is an aromatic organic compound with a wide range of uses. Its scientific name is 4-hydroxy-3-methoxybenzaldehyde, also known as vanillin and vanillin aldehyde, which naturally exists in vanilla beans. People use vanilla pods as edible spices, with a documented history of thousands of years. However, due to the low content of natural vanillin extracted from vanilla beans, the price is very expensive.
In order to meet the market demand, the 19th century appeared with o-methoxyphenol and other raw materials synthesized, and the natural structure is identical to vanillin. With the progress of science and technology, the production method of vanillin has been improved. According to the statistics, the vanillin used for food flavoring in the world every year in more than 10,000 tons, except for a small amount from the natural, the vast majority of synthetic.
Interpretation 2
Reasonable use of vanillin will not be harmful to human health.
In view of the importance of vanillin to the food industry, the global food science and technology community is very concerned about its safety. According to the large amount of data accumulated from toxicology experiments, relevant research results and exposure assessment, it is considered that the reasonable use of vanillin is safe. Moreover, as a food additive, vanillin has gone through standardized and scientific food safety risk assessment, and its use in accordance with the provisions of relevant standards will not be harmful to human health.
Interpretation 3
International organizations and some countries have relevant regulations allowing the reasonable use of vanillin. The Joint Expert Committee on Food Additives (JECFA) of the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) has evaluated the safety of vanillin and not only allowed its use in food, but also formulated relevant quality specifications.
The United States allowed the use of vanillin in food in the 1950s and did not stipulate the scope of food products allowed to use vanillin and the use limit, but based on the results of the existing exposure assessment, it is recommended that vanillin can be used in foods including beverages, ice creams, confectionery, bakery products, gelatine and pudding, chewing gums, chocolates, syrups, etc., and the dosage is usually 10-100 mg/kg.The use of vanillin in food in European countries is nearly the same as that in the United States, but it has been used in many other countries. European countries have nearly two hundred years of history of using vanillin in food, and the current EU regulations do not specify the scope and amount of its use.
China also has a long history of producing and using vanillin, and is the main country producing vanillin in the world. According to China's current National Standard for Food Safety Standard for the Use of Food Additives (GB2760-2014), the use of vanillin in formula food for larger infants and young children is 5mg/100mL, and the use of vanillin in cereal auxiliary food for infants and young children is 7mg/100g. In addition to this, there is no special restriction on the types of food and the amount of use of other foods that can be used with vanillin. Other than that, there is no special restriction on the types of other foods that can use vanillin and the usage amount.
Therefore, experts suggested that the media should strive to be scientific and objective when reporting on food safety. Consumers should have balanced nutrition and try not to be partial to certain kinds of food, not to mention consuming too much of a certain kind of food just because they crave for a certain taste. At the same time, the causes of addiction among addicted people can be analyzed and their relationship with flavors and fragrances can be studied.
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Malic acid, also known as 2-hydroxybutanedioic acid, has two stereoisomers due to an asymmetric carbon atom in the molecule. In nature, it exists in three forms, i.e., D-malic acid, L-malic acid and its mixture DL-malic acid, which is a white crystalline or crystalline powder with strong hygroscopicity, easily soluble in water and ethanol, and has a special pleasant acidic flavor.
Malic acid is mainly used in the food and pharmaceutical industries.The production methods of L-malic acid have been developed from the early single extraction method to the following methods: extraction, chemical synthesis, one-step fermentation, two-step fermentation, immobilized enzyme or cell transformation method. At present, the problem is still the lack of good production strains, in the research and breeding of good strains at the same time, focusing on strengthening the extraction process and other related technology research, improve the upstream and downstream engineering supporting technology research and development is very necessary.
1. Food industry applications
L-malic acid is an important component of natural fruit juice, compared with citric acid, it has a large acidity (acidity is 20% stronger than citric acid), but a soft taste (with a high buffer index), with a special flavor, without damaging the oral cavity and teeth, metabolism is conducive to the absorption of amino acids, does not accumulate fat, is a new generation of food acidulant, is known as the “ideal food acidulant” by the biological community and nutritional industry. It is the new generation of food acidifier, which is regarded as “the most ideal food acidifier” by biological and nutritional circles, and has been replacing citric acid in food for the elderly and children since 2013.
L-malic acid is an essential organic acid and an ideal low-calorie food additive. When 50% L-malic acid is used in combination with 20% citric acid, it gives a strong natural fruit flavor.
Beverages (all kinds of refreshing drinks): The soft drinks prepared by applying L-malic acid are thirst quenching and refreshing, with apple sour flavor, close to natural fruit juice. Some large domestic food companies, such as Wahaha Group and Jianlibao Group have started to use L-malic acid in beverages.
L-malic acid is the cyclic intermediate of tricarboxylic acid of organism, the taste is close to natural fruit juice and has natural flavor, compared with citric acid, it produces lower calories and better taste, so it is widely used in many kinds of food such as wine, beverage, jam, chewing gum and so on, and it has the momentum of gradually replacing citric acid. It is one of the organic acids with the largest dosage and better development prospect in the world food industry.
L-malic acid contains natural emollient components, can easily dissolve the bond in the dry scaly dead cells between the “adhesive”, so that the skin surface wrinkles can be removed, so that the skin becomes tender white, smooth and elastic, so in the cosmetic formulations are highly favored; L-malic acid can be formulated with a variety of flavors and fragrances, used for L-malic acid can be used to formulate a variety of flavors and fragrances, and used in a variety of daily-use chemical products, such as toothpaste, shampoo, etc.; compared with citric acid, L-malic acid has a soft and chic acidity, so it is used in foreign countries as a new type of detergent auxiliaries instead of citric acid for the synthesis of high-grade special detergents.
L-malic acid can be used in the treatment of liver disease, anemia, low immunity, uremia, hypertension, liver failure and other diseases, and can reduce the toxic effects of anti-cancer drugs on normal cells; can also be used in the preparation and synthesis of insect repellents, anti-tartar agents.
2.Application in pharmaceutical industry
In a variety of tablets, syrups with malic acid can present a fruity flavor, and is conducive to absorption and diffusion in the body, it is often paired into the compound amino acid injection to improve the utilization of amino acids. Its sodium salt is an effective drug for the treatment of hepatic insufficiency, especially hypertension.Potassium L-malate is a good potassium supplement, which can keep the water balance of human body and treat edema, hypertension and lipodystrophy.
L-malic acid can be used in pharmaceutical preparations, tablets, syrups, and can also be formulated into amino acid solutions, which can significantly improve the absorption rate of amino acids; L-malic can be used in the treatment of liver disease, anemia, low immunity, uremia, hypertension, liver failure and other diseases, and can reduce the toxic effects of anticancer drugs on normal cells, and is also used in the preparation and synthesis of insect repellents, tartar-resistant It is also used in the preparation and synthesis of insect repellent and anti-tartar agent. In addition, L-malic acid can also be used as industrial cleaning agent, resin curing agent, synthetic material plasticizer, feed additives and so on.
3. Application in daily chemical industry
Zinc L-malate is used in toothpaste as an antibacterial plaque agent and anti-calculus agent, synthetic flavor formulations.
4. Chemical industry applications
It can be used as one of the synthetic raw materials for descaling agent and fluorescent whitening agent. It can be added to shellac varnish or other varnishes to prevent the varnish from crusting, and the polyester resin and alkyd resin produced with this acid are plastics with special uses.
5. Agriculture
In November 2022, Chinese scientists discovered that the selection of organic acids such as malic acid (flavor) is accomplished during watermelon improvement.
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Soy protein, known as soy protein, is the protein contained in soy products, which is about 38% or more, four to five times more than cereals. Soy protein is a plant-based protein.
Soy protein is a kind of plant protein, its amino acid composition is similar to milk protein, in addition to methionine is slightly lower, the rest of the essential amino acid content are richer, is a plant-based complete protein. In terms of nutritional value, can be equal to animal protein, in the genetic structure is also the closest to the human body amino acids, so it is the most nutritious plant protein. Soy protein has the incomparable advantages of animal protein, soy protein, although methionine is very little, but does not contain cholesterol, its unique physiological active substances --- isoflavones have the effect of lowering cholesterol. Soybean is one of the main crops in China, because it has both edible oil resources and edible protein resources, has a high nutritional value, soy protein is the most abundant protein in nature, the amino acid composition and the composition of essential amino acids similar to the human body, but also rich in calcium, phosphorus, iron, oligosaccharides and a variety of vitamins, is known as the “gold of growth. Gold”. Industrialized soy protein products include soy protein powder (SF), soy protein concentrate (SPC), soy protein isolate (SPI) and soy tissue protein (TSP).
FAO/WHO (1985) human test results show that the essential amino acid composition of soy protein is more suitable for human needs, for people over two years of age, the physiological efficiency of soy protein is 100. soy is rich in protein, and its protein content is almost twice as much as that of meat, eggs and fish. Moreover, the protein contained in soybeans has sufficient content of “essential amino acids” and complete components, which belongs to “high-quality protein”. The human body's demand for protein varies according to age, gender, weight, job type and so on. In order to guide people's diet, countries around the world combined with the actual situation of their own country respectively formulated the “recommended daily supply of dietary nutrients” In 1999, the U.S. Food and Drug Administration issued a statement: 25 grams of soy protein intake per day, there is a reduction in the risk of cardio-cerebral vascular disease.
There are two types of soy protein products: powdered soy protein products and textured soy protein products.
Powdered soy protein products are soybean as raw material by degreasing, removal or partial removal of carbohydrates and soy protein-rich products, depending on the protein content is different, divided into three kinds: (1) soy protein powder, protein content of 50-65% (dry basis); (2) soy protein concentrate, protein content of 65-90% (dry basis), with soy protein concentrate as raw material by physical modification and obtain the With emulsification, gel and other functions of the product is called functional soybean protein concentrate (3) soybean isolate protein, protein content of 90% (dry basis) or more. Soybeans are rich in protein, its content is wheat, rice and other cereal crops more than twice, usually between 40% and 50%. The storage protein is the main body of soybean protein, accounting for more than 70% of the total protein, including 7S globulin (soybean with globulin) and 11S globulin (soybean globulin), and other storage proteins, such as 2S, 9S, 15S and so on, the content of a smaller amount. In addition to storage proteins, soy protein also contains some biologically active proteins, such as β-amylase, cytochrome c, phytohemagglutinin, lipoxygenase, urease, Kunitz trypsin inhibitor and Bowman-Birk trypsin inhibitor. Often, these inhibitors are removed during processing or inactivated by special means to improve the digestibility of soy products. In addition, isoflavones, saponins and lecithin are usually present in different types of commercially available soy protein products.
In terms of amino acid content, soy protein is the only plant protein reported to contain the nine essential amino acids required by the human body and to meet the human body's needs, and it is recognized as a full-valent protein, with the protein evaluation index PDCAAS (Protein Digestibility Corrected Amino Acid Score) reaching the maximum value of the evaluation, as do casein and egg white.1 From the point of view of amino acid requirement, both for 2% and 2% of the total amino acid requirement, soy protein has the highest amino acid content in the world. In terms of amino acid requirements, the essential amino acid content of soy protein meets the daily requirement of the human body for both preschool children aged 2 to 5 years and adults. However, for infants, the addition of threonine, methionine, lysine and tryptophan in appropriate amounts can increase the potency ratio and net protein ratio of soy protein.
The modern population needs foods that are appetizing, free of adverse side effects, and rich in nutrients. Among the existing food groups, there is no other crop with these conditions and abundant sources of raw materials than soybeans. Drinks made from soy protein are known as “green milk” by nutritionists. Soy protein is effective in reducing high cholesterol in people with high cholesterol. Soy protein drinks in the arginine content than milk, its arginine and lysine ratio is also more reasonable; the lipids, linoleic acid is extremely rich and does not contain cholesterol, can prevent cardiovascular disease in adulthood. Rich lecithin, can remove excess sterols in the blood, “vascular scavenger” reputation.
Soy protein drinks are easier to digest and absorb than milk. Milk into the stomach is easy to form large and hard lumps, while soy milk into the stomach is formed into small slices, and fluffy not hard, can make it easier to digest and absorb. These soy proteins are essential nutrients for everyone, but most of them are insufficient through daily dietary intake and must be supplemented by consuming protein powders, especially for certain special groups such as children, pregnant women, lactating mothers and the elderly.
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L-malic acid is widely used as a functional acidifier in the beverage and food industry. The acidity of malic acid is long-lasting, and its acidity is 20% stronger than that of citric acid, which can not only maintain the flavor of natural fruit juice, but also eliminate the aftertaste of bitterness when combined with synthetic sweeteners, and can partially or completely replace citric acid for the acidity adjustment of beverages and food. In addition, L-malic acid is one of the important hubs of the tricarboxylic acid cycle in human body, and has many unique physiological functions. In its natural configuration, L-malic acid plays a very important role in cellular energy production. It also exists and transports metal ions in the form of complexes in living organisms. Therefore, Calcium L-Malate can be used for the prevention and treatment of senile osteoporosis caused by calcium deficiency.
L-malic acid is also used in the processing and preservation of fresh meat, accelerating the maturation and preserving the freshness of the meat.L-malic acid can induce the division of skin cells and improve the growth of skin tissues, and thus can be used in the cosmetic industry. Since citric acid induces fatty acid synthesis, the use of L-malic acid in food and beverages can reduce fat synthesis, and malic acid has the function of weight loss. In recent years, it is also found that L-malic acid has the function of liver protection, detoxification and anti-depression, which is a functional additive with great application prospect.
Use of L-malic acid
L-malic acid is the form that can be utilized by living organisms, it is often used in compound amino acid injection (an important nutritional drug after surgery) to improve the utilization rate of amino acids, which is especially important for patients with postoperative weakness and liver dysfunction.Potassium L-malate is a good potassium supplement, it can maintain the water balance of the body, treat edema, hypertension and fat accumulation, etc. L-malic acid is a good supplement for liver disease, especially for hyperglycemia caused by liver dysfunction, it is a good additive for treating liver disease, especially for hypercalcemia caused by liver dysfunction, it is also a good additive for treating liver disease. L-malic acid is a good medicine for treating liver diseases, especially high blood ammonia caused by liver dysfunction.Sodium L-malate has 1/3 salty taste of table salt, and can be used as substitute table salt for kidney patients.
The uses of L-malic acid in food, medicine, daily-use chemical industry are as follows:
(1) Food industry: used for processing and configuration of beverages, wine, fruit juice, also used in candy, jam and other manufacturing, food and bacteriostatic and antiseptic effect. It can also be used for PH adjustment of yogurt fermentation and removal of tartaric acid salt in wine brewing.
(2) Tobacco industry: malic acid derivatives (such as esters) can improve the flavor of tobacco.
(3) Pharmaceutical industry: a variety of tablets, syrups with malic acid can be fruit flavor, and is conducive to absorption and diffusion in the body.
(4) Daily-use chemical industry: it is a good complexing agent, ester agent, used in toothpaste formulas, toothpaste tablets, synthetic spice formulas, etc. It can also be used as a component of deodorants and detergents.
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“Preservative” is the functional name for a wide range of compounds that are used to help slow or prevent the growth of bacteria in a variety of products, including foods, pharmaceuticals and personal care products. These compounds can be natural or synthetic. Preservatives play an important role in many of the products that people use every day - for example, by helping to prevent the growth of harmful microorganisms and preventing products from deteriorating or becoming contaminated.
1. Uses and benefits
- Preservatives in food
Various preservatives are added to food to prevent spoilage caused by bacteria, molds, fungi and yeast. Preservatives extend the freshness and shelf life of food. Food preservatives are also used to slow or prevent changes in color, taste or texture and to delay food spoilage.
- Preservatives in drugs and medicines
Preservatives are commonly used in drugs such as acetaminophen, insulin and cough syrup to prevent microbial contamination. Simply put, preservatives help prevent the growth of microorganisms, especially bacteria and fungi that can cause disease or infection.
- Preservatives in Cosmetics and Personal Care Products
Preservatives in cosmetics and personal care products help prevent contamination and the growth of harmful bacteria in products such as sunscreens, skin lotions, shampoos, cleansers, toothpastes, and cosmetics.
Antimicrobial preservatives in cosmetics and personal care products help prevent the growth of molds, yeasts, and bacteria, and prevent contamination that can lead to inflammation or infection. Antioxidant preservatives can also help prevent deterioration of personal care products by inhibiting the reactions that can occur when certain components of a cosmetic or personal care product combine with oxygen when exposed to light, heat and certain metals.
- Preservatives in Wood
Wood treated with preservatives can be used to build utility poles, road signs and marine piles as well as decks, theater stages and garden beds.
2. Safety Information
- Safety of Preservatives in Food
The use of preservatives in food is strictly investigated, regulated and monitored by the U.S. Food and Drug Administration (FDA). Federal regulations require evidence that food additives are safe when used for their intended purpose.
The safety of food preservatives is under continual review by the FDA as a scientifically recognized and continually improving test method.
- Safety of Preservatives in Cosmetics and Personal Care Products
Unlike foods, beauty products and ingredients that contain preservatives, with the exception of color additives, do not require FDA approval before they can be placed on the market.The FDA will take steps to identify products in the marketplace that do not comply with the regulations; for example, if the product contains any toxic or hazardous substances.The FDA monitors the company's implementation of a product recall, or if the company does not voluntarily implement a recall, the FDA may require the company to do so.The FDA will take steps to identify products that do not comply with the regulations; for example, if a product contains any toxic or hazardous substances.
- Safety of Drugs and Preservatives in Drugs
The FDA generally considers preservatives in drugs to be “inactive ingredients. Inactive ingredients (such as dyes, preservatives, and flavorings) are part of a drug and do not interfere with the therapeutic effect of the active ingredient.FDA's Inactive Ingredient Database provides detailed information about inactive ingredients in FDA-approved drugs.
The FDA, the Centers for Disease Control and Prevention (CDC), the National Institutes of Health (NIH), and other federal agencies regularly monitor and investigate vaccine safety.
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