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Xylitol can promote glycogen synthesis, glucose does not increase, improvement of liver function in patients with liver disease and anti-fatty liver, treatment of persistent hepatitis B, chronic hepatitis B and cirrhosis significant effects, complications of hepatitis patients ideal supplementary drug.
Antidental caries function:
Anti-caries properties of the sweetener in all the best, first of E967i can not have dental caries by oral bacteria use fermentation and inhibit the growth and acid production of Streptococcus; followed in the mastication E967i, can stimulate saliva production, saliva much either rinse the mouth, increased saliva and dental caries can be spotted at the basic amino acids and ammonia concentration, PH value of the oral cavity while slowing down, damage the teeth are in and dilute acid, thereby reducing the etching of teeth to prevent dental caries and reduce plaque generation, consolidated teeth.
Xylitol Weight function:
Xylitol for the body to provide energy, synthesis of glycogen, E967i to reduce fat and liver tissue protein consumption, the liver protection and restoration, Xylitol harmful to the body to reduce the production of ketone bodies, will not fat consumption and for the worries. Xylitol can be widely used in food, medicine, light industry and other fields. Xylitol with ordinary white sugar, compared with the advantages of low calories - per gram of Xylitol contains only 2.4 calories, carbohydrate calories than most other 40% less, and thus can Xylitol been used in various diet foods, as a high-calorie sugar substitutes.

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Xylitol is a natural sweetener, its sweetness is comparable to that of sucrose, and it will be accompanied by a slight cooling sensation after the entrance. It is native to Finland and is currently mainly produced in China.


It is widely present in various plants and is a product of xylose metabolism. The content of it is higher in plants such as birch, oak, corncob, bagasse, etc., so the production of xylitol mainly uses these plants as raw materials.

After continuous research by scientists, it was found that xylitol cannot be fermented and utilized by bacteria that produce dental caries in the mouth, and can inhibit the growth of streptococcus and the production of acid, so using it to replace sugar in desserts can effectively prevent tooth decay.

Based on this property, xylitol is widely used in foods such as gum, chewing gum, candy, and chocolate, and is officially recognized by many national dental health associations.

Another excellent feature of xylitol is that it can directly enter cells without insulin during metabolism, and the metabolism is very fast, with a glycemic index (GI) of only 7-13, which is much lower than that of sucrose (the liter of sucrose). It has a glycemic index of 65) and has no health hazards of fructose, making it an ideal sucrose substitute for diabetics.

According to the fact that the calories of xylitol are only 60% of sucrose, and the consumption of xylitol will not increase the neutral fat in the blood, but also inhibit the synthesis of glycerol and fatty acids, people who lose weight have begun to use xylitol instead of sucrose.



Because of these characteristics, xylitol has received more and more attention, and merchants are also vigorously promoting the advantages of xylitol, but this does not mean that products using xylitol can be eaten casually.

Since xylitol is not easily decomposed by gastric enzymes and directly enters the intestinal tract, excessive amounts will stimulate the gastrointestinal tract, which may cause abdominal discomfort, flatulence, and bowel sounds. Moreover, the absorption rate of xylitol in the intestine is less than 20%, and it is easy to accumulate in the intestinal wall, which is easy to cause osmotic diarrhea.

At the same time, excessive consumption of xylitol will increase the level of triglycerides in the human blood, thereby increasing the risk of coronary atherosclerosis in blood vessels, especially important blood vessels.



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It is made of our quality carrageenan and other food gums. The series is divided into injection, rolling and chopping products as well as blended meat product binding agents. It can be applied in full spectrum of meat product processing with guaranteed quality and therefore, is widely used by meat product manufacturers.

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1 Application in dairy products



The main function of carrageenan in dairy products is to thicken, stabilize, shape, suspend, and gel. For example, after carrageenan is added to cocoa milk, the interaction between κ-casein and carrageenan produces a fine colloidal structure to maintain the suspension of cocoa powder, prevent its precipitation, and make the beverage have a full taste; condensed milk is added with a low concentration of κ -Type carrageenan stabilizes milk fat and simulates the taste and appearance of whole milk; carrageenan can also be used to stabilize fruit-flavored yogurts, making them smooth and adding texture.







In the production of ice cream and ice cream, carrageenan can make fat and other solid components evenly distributed, prevent the separation of milk components and the increase of ice crystals during manufacture and storage; make ice cream and ice cream fine texture, smooth and delicious; in ice cream production , Carrageenan can interact with cations in milk to produce unique gelling properties, which can increase the formability and solubility of ice cream, and improve the stability of ice cream when temperature fluctuates.



Application of carrageenan in food



2 Application in beverages



The main functions of carrageenan in water are gelation, suspension, shaping and thickening. For example, iota carrageenan can form a soft and elastic gel that does not melt at room temperature, which is useful for occasions that do not require the use of a refrigerator. The gel it forms does not harden with aging, but has a higher melting point, which reduces the taste of the product.







The gel produced by kappa-carrageenan is hard and brittle, and is not as soft as the gel formed by iota-carrageenan. Adding locust bean gum or agar to kappa-type carrageenan can obtain a soft texture, a mixture of kappa- and iota-carrageenan and pure locust bean gum can be used to produce low-calorie products, in which the addition of acid must be done at a later stage, To prevent excessive hydrolysis of carrageenan.







Fruit drink granules generally contain sugar or sweeteners, acids, flavors, and kappa- or iota-carrageenan can provide good texture and pleasant taste when the content of 0.1% or 0.2% in the prepared beverage. In addition, because carrageenan can complex with protein, it can also improve the stability of vegetable protein beverage when heated to a certain extent.







3 Application in meat products



Carrageenan can be used in ham to gel, emulsify, retain water and enhance elasticity, especially to provide proper water retention. In the process of meat product processing, the water absorption ratio of starch is usually 1:2; The water absorption ratio is 1:4; the water absorption ratio of carrageenan can reach 1:40. The strong water retention capacity of carrageenan is entirely due to the special structure of carrageenan. The molecular structure of carrageenan contains strong anionic sulfate groups, which can form additional hydrogen bonds with free water; and can complex with proteins, Forms a strong three-dimensional structure - gel; thus firmly locking free water. The product has the characteristics of fineness, good slicing, good taste, good elasticity, moderate toughness and brittleness, tender, smooth and refreshing, so as to improve product quality and reduce costs. In addition, because the carrageenan is dispersed in the cold salt and does not increase the viscosity of the brine, it will not cause inconvenience in the treatment of poultry meat feed water.







4 Application in beer and fruit wine



Carrageenan can be used as an auxiliary agent to clarify wine in beer production process. Beer and fruit wine often contain some colloidal substances and become turbid, which makes filtration difficult and affects the clarity of the final beer fruit wine. At this time, a clarifying agent must be added to remove the turbidity. However, it is difficult for general clarifying agents to completely remove these substances, and it takes a long time. The reaction of carrageenan and protein can effectively achieve the purpose of wort clarification. The principle is: the carrageenan with anionic groups forms a binding bond with the positively charged hydrophilic polymer protein in the wort through electrostatic interaction, and Quickly promote various tiny proteins, lipids, glucans and other molecules to aggregate into large flocs to accelerate sedimentation, and these flocs settle by gravity, so as to achieve the purpose of beer clarification.







5 Application in jelly food



The jelly made of agar is not elastic enough and the price is high; the freezing point and melting point of gelatin are low, and the preparation and storage must be refrigerated; using pectin to make jelly needs to add a high concentration of sugar and adjust to an appropriate pH The jelly made of carrageenan does not have the above shortcomings, and the jelly made of carrageenan is elastic and has no water separation.







6 Applications in confectionery



Using carrageenan to make transparent fruit gummies has the advantages of refreshing and non-sticky, better transparency than agar, and lower price.







7 Application in canning



Carrageenan as a coagulant is not limited by the soluble solids contained in the product, and can form a gel, and its applicability is stronger than that of gelatin and pectin.







8 Applications in bread and biscuits



Fresh bread has a soft and elastic core, but it is easy to age when placed, the hardness and brittleness of the bread gradually increase, and the special flavor of the bread gradually disappears.







Adding carrageenan to bread can increase the water retention capacity, thereby delaying aging, which is good for keeping bread fresh, and kappa-type carrageenan acts as a gelling agent in the center of pumpkin pie filling to obtain a firm but soft and cutable product. When the cake cools down, a custard-like texture can be formed, which prevents the cake from shrinking in size and the surface of the cake from hardening and forming a crust.



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Mannitol is an excellent functional sugar alcohol that can be used in many fields such as medicine, food, and chemical industry.

Mannitol, also known as D-mannitol, has a pleasant sweetness, 0.55-0.65 times as sweet as sucrose. Among the functional sugar alcohols, mannitol is the only hexavalent sugar alcohol that is not easy to absorb moisture. It has suitable sweetness, low calorie, and no toxic side effects. It has nothing to do with insulin in human physiological metabolism and does not increase blood sugar levels. It does not cause dental caries, so it can be used as a sweetener for diabetics and obese patients.

Application of mannitol in food

Application of Mannitol in Food Industry

Relevant studies have shown that about 50% of mannitol is ultimately utilized by the human body after being eaten, and its energy is only 8.36kJ/g, and after entering the human body, it does not need to be metabolized by insulin.

As a functional food ingredient, mannitol has broad application prospects in the food field. With the development of synthetic mannitol production technology, the production scale of mannitol is rapidly expanding, and the production cost and price also tend to be stable. Therefore, it is imperative to develop the application of mannitol in the food field.

1. Development of food for diabetics. The primary metabolic pathway of mannitol in the human body has nothing to do with insulin, and it will not cause large fluctuations in blood glucose and insulin levels after ingestion, so it can be eaten by diabetics.



2. For anti-caries sweets. Mannitol will not be utilized by oral microorganisms, and can also inhibit the growth and reproduction of mutant Streptococcus, so it can be used to produce anti-caries sweet food. The FDA agreed to label "no caries" claims on sugar-free foods that use polyols such as mannitol.



3. Development of mannitol chewing gum. Mannitol has a cool sweet taste, its sweetness is equivalent to 0.6 of sucrose, and its dissolution endotherm is -29Cal/g, which is equivalent to 76% of xylitol (-38Cal/g). Taking advantage of this feature, mannitol can be used as a sweetener and flavoring agent in chewing gum production.



4. Used as a moisture barrier. Different from sorbitol and xylitol, mannitol is not easy to absorb moisture. At 20 °C, its solubility is only 18 g/100 g, which is far lower than that of sorbitol, xylitol and maltitol. Therefore, it can be used as a moisture barrier to prevent sticking during processing and use when used in chewing gum, gum and other foods.



In addition, mannitol does not participate in the Medela reaction, and when used in food processing, the material is not easy to coking, which is conducive to maintaining a good color of the product, and can be used for baked food, etc.

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