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Carbohydrate antioxidants for food
2018-1-3 12:03:43
Carbohydrate antioxidants for food
Sorbitol and maltose are widely used in food sugar antioxidants. Xylitol is also a carbohydrate antioxidant in food, and food sugar antioxidant has synergistic effect with VC.
Amino acids and two peptide amino acids, such as methionine, tryptophan, phenylalanine and proline, can be chelated with metal ions, so they are good auxiliary antioxidants.
Sugar alcohols can be divided into monosaccharides, two carbohydrates, three carbohydrates and four carbohydrates, but all of them are low molecular carbohydrates. The five carbon sugar and six carbon sugar promote oxidation and antioxidation of fructose and slightly disaccharides, sugar alcohol has strong antioxidant ability.
In recent years, food scientists have found that 9 kinds of two peptides with terminal alanine terminal nitrogen are stronger than any other amino acids. The 3 two peptide, alanine histidine, alanine tyrosine and alanine tryptophan, has the strongest antioxidant capacity, which is worth developing vigorously.
Sorbitol, alias sorbitol. English names Sorbitol, D-Glucitol, Sorbol, D-Sorbitol. The molecular formula is C6H14O6 with a molecular weight of 182.17. It is white and hygroscopic powder or crystalline powder, flake or particle, and it is odorless. According to the crystallization conditions, the melting point changes in the range of 88~102 C, and the relative density is about 1.49. Soluble in water (1g dissolved in about 0.45mL water), slightly soluble in ethanol and acetic acid. With a cool sweetness, the sweetness is about half of the sucrose, and the heat value is similar to that of sucrose. In the food industry, most of the 69~71% content is sorbitol. The toxicity test showed that overdose could cause diarrhea and digestive disorders.
The molecular formula of sorbitol is C6H14O6. Sorbitol solution is a aqueous solution containing 67%~73% D- sorbitol.
[1] characteristics of sorbitol: D- sorbitol is a colorless needle like crystal or white crystalline powder, odorless, cool and sweet, soluble in water, and insoluble in organic solvents. It has good acid resistance and heat resistance, and is not easy to react with amino acids and proteins. D- sorbitol is colorless, transparent and thick liquid. According to the crystallization conditions, the melting point changes in the range of 88~102 C, and the relative density is about 1.49. Sorbitol solution is clear colorless syrup like liquid, sweet, neutral to litmus, with water, glycerol and propylene glycol mixed solution.
Triphenyl phosphite (antioxidant, stabilizer TPPi)
Packing method: net weight of 200KG/galvanized iron bucket (a small cabinet to hold 16 tons), 1000KG/IB (a small container with 18 tons) or 23 tons of it.
Port of shipment: Shanghai port
Price quotation validity: 15 days
Warehouse time: within 15 days (customs clearance)
Export rights: our own right to import and export.
Triphenyl phosphite (TPPi antioxidants, stabilizer) is mainly used in PVC, polyethylene, polypropylene, polystyrene, polyester, abs resin, epoxy resin, synthetic rubber antioxidant stabilizer, used in polyvinyl chloride (PVC) products as a chelating agent.
Sorbitol is sweet: D- sorbitol has a cool sweetness, and its sweetness is about 50%-70% of sucrose. 1g D- sorbitol produces 16.7kJ heat in the human body. After eating, it does not change into glucose in the blood and is not affected by insulin.
Good moisturizing properties with D- sorbitol, can make the food keep certain moisture, prevent dry, can also prevent the sugar, salt crystallization, can keep the sweet, sour, bitter intensity balance, enhance the flavor of food, because it is a polyol not volatile, so there are still holding the function of food aroma.
Sorbitol process: using the edible glucose as the raw material, the hydrogenation reaction is obtained in the presence of nickel catalyst.
The quality index of sorbitol: according to the standard of Chinese food additive D sorbitol solution, it should meet the following quality indicators, arsenic indicators, heavy metal indicators and nickel indicators, and the original indicators of reducing sugar.
In Japan, D- sorbitol is used as food sweetener. Its application range and limit are as follows: the refreshing beverage is one percent to three, the protein is about three percent, and the chocolate is four percent.
Sorbitol has the functions of moisture absorption and water retention. It allows less food in chewing gum and confectionery production, permits food softness, improves organization and reduces hardening and sand production. The amount is about eight percent, the water used for bread, pastry, use amount is about two percent, for sweets and foods can prevent the taste in the process of logistics, can chelate metal ions, for canned drinks and Wine, can prevent metal ions and turbidity of food.
Maltitol is a new type of functional sweetening agent, because of its low calorie, non caries, difficult digestion and absorption of calcium and many other physiological properties, promote, has attracted extensive attention. Maltitol, also known as hydrogenation of maltose, the chemical name is 4-O- alpha -D- glucose based -D- d-glucitol, molecular formula C12H24O11, molecular weight 344.31. Maltose is a white crystalline powder or a colorless and transparent neutral viscous liquid, which is soluble in water and insoluble in methanol and ethanol. The hygroscopicity is very strong, and the general commercialized is maltose syrup.
The sweetness of maltose is 85%~95% of sucrose. It has the characteristics of heat resistance, acid resistance, moisturizing and non fermenting, and it can not afford the Maillard reaction basically. It is not digested and absorbed in the body. The heat value is only 5% of sucrose. It does not increase blood sugar and does not increase cholesterol. It is an ideal sweetener for therapeutic food. For children's food. It can prevent caries.
Copyright: Zhang Jia Gang YaRui Chemical co.,Ltd
http://www.yaruichem.com
Sorbitol and maltose are widely used in food sugar antioxidants. Xylitol is also a carbohydrate antioxidant in food, and food sugar antioxidant has synergistic effect with VC.
Amino acids and two peptide amino acids, such as methionine, tryptophan, phenylalanine and proline, can be chelated with metal ions, so they are good auxiliary antioxidants.
Sugar alcohols can be divided into monosaccharides, two carbohydrates, three carbohydrates and four carbohydrates, but all of them are low molecular carbohydrates. The five carbon sugar and six carbon sugar promote oxidation and antioxidation of fructose and slightly disaccharides, sugar alcohol has strong antioxidant ability.
In recent years, food scientists have found that 9 kinds of two peptides with terminal alanine terminal nitrogen are stronger than any other amino acids. The 3 two peptide, alanine histidine, alanine tyrosine and alanine tryptophan, has the strongest antioxidant capacity, which is worth developing vigorously.
Sorbitol, alias sorbitol. English names Sorbitol, D-Glucitol, Sorbol, D-Sorbitol. The molecular formula is C6H14O6 with a molecular weight of 182.17. It is white and hygroscopic powder or crystalline powder, flake or particle, and it is odorless. According to the crystallization conditions, the melting point changes in the range of 88~102 C, and the relative density is about 1.49. Soluble in water (1g dissolved in about 0.45mL water), slightly soluble in ethanol and acetic acid. With a cool sweetness, the sweetness is about half of the sucrose, and the heat value is similar to that of sucrose. In the food industry, most of the 69~71% content is sorbitol. The toxicity test showed that overdose could cause diarrhea and digestive disorders.
The molecular formula of sorbitol is C6H14O6. Sorbitol solution is a aqueous solution containing 67%~73% D- sorbitol.
[1] characteristics of sorbitol: D- sorbitol is a colorless needle like crystal or white crystalline powder, odorless, cool and sweet, soluble in water, and insoluble in organic solvents. It has good acid resistance and heat resistance, and is not easy to react with amino acids and proteins. D- sorbitol is colorless, transparent and thick liquid. According to the crystallization conditions, the melting point changes in the range of 88~102 C, and the relative density is about 1.49. Sorbitol solution is clear colorless syrup like liquid, sweet, neutral to litmus, with water, glycerol and propylene glycol mixed solution.
Triphenyl phosphite (antioxidant, stabilizer TPPi)
Packing method: net weight of 200KG/galvanized iron bucket (a small cabinet to hold 16 tons), 1000KG/IB (a small container with 18 tons) or 23 tons of it.
Port of shipment: Shanghai port
Price quotation validity: 15 days
Warehouse time: within 15 days (customs clearance)
Export rights: our own right to import and export.
Triphenyl phosphite (TPPi antioxidants, stabilizer) is mainly used in PVC, polyethylene, polypropylene, polystyrene, polyester, abs resin, epoxy resin, synthetic rubber antioxidant stabilizer, used in polyvinyl chloride (PVC) products as a chelating agent.
Sorbitol is sweet: D- sorbitol has a cool sweetness, and its sweetness is about 50%-70% of sucrose. 1g D- sorbitol produces 16.7kJ heat in the human body. After eating, it does not change into glucose in the blood and is not affected by insulin.
Good moisturizing properties with D- sorbitol, can make the food keep certain moisture, prevent dry, can also prevent the sugar, salt crystallization, can keep the sweet, sour, bitter intensity balance, enhance the flavor of food, because it is a polyol not volatile, so there are still holding the function of food aroma.
Sorbitol process: using the edible glucose as the raw material, the hydrogenation reaction is obtained in the presence of nickel catalyst.
The quality index of sorbitol: according to the standard of Chinese food additive D sorbitol solution, it should meet the following quality indicators, arsenic indicators, heavy metal indicators and nickel indicators, and the original indicators of reducing sugar.
In Japan, D- sorbitol is used as food sweetener. Its application range and limit are as follows: the refreshing beverage is one percent to three, the protein is about three percent, and the chocolate is four percent.
Sorbitol has the functions of moisture absorption and water retention. It allows less food in chewing gum and confectionery production, permits food softness, improves organization and reduces hardening and sand production. The amount is about eight percent, the water used for bread, pastry, use amount is about two percent, for sweets and foods can prevent the taste in the process of logistics, can chelate metal ions, for canned drinks and Wine, can prevent metal ions and turbidity of food.
Maltitol is a new type of functional sweetening agent, because of its low calorie, non caries, difficult digestion and absorption of calcium and many other physiological properties, promote, has attracted extensive attention. Maltitol, also known as hydrogenation of maltose, the chemical name is 4-O- alpha -D- glucose based -D- d-glucitol, molecular formula C12H24O11, molecular weight 344.31. Maltose is a white crystalline powder or a colorless and transparent neutral viscous liquid, which is soluble in water and insoluble in methanol and ethanol. The hygroscopicity is very strong, and the general commercialized is maltose syrup.
The sweetness of maltose is 85%~95% of sucrose. It has the characteristics of heat resistance, acid resistance, moisturizing and non fermenting, and it can not afford the Maillard reaction basically. It is not digested and absorbed in the body. The heat value is only 5% of sucrose. It does not increase blood sugar and does not increase cholesterol. It is an ideal sweetener for therapeutic food. For children's food. It can prevent caries.
Copyright: Zhang Jia Gang YaRui Chemical co.,Ltd
http://www.yaruichem.com
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