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  1. Introduction of functional oligosaccharides Functional oligosaccharides refer to oligosaccharides that can't be digested by the human body and can't be absorbed in the small intestine, that is, indigestible oligosaccharides. But after entering the large intestine, it can promote the proliferation of bifidobacteria in the body, which is commonly known as bifido factor.   Functional oligosaccharides are widely present in nature. There are some of the food sources of oligosaccharides, such as  fructo-obgosaccharide in bananas, barley, onions, and Jerusalem artichoke; xylo-oligosaccharides in bamboo shoots; stachyose and raffinose in soybeans; and isomalt oligosaccharide in starch saccharification liquid.   2. Market development prospects of functional oligosaccharides As a kind of new physiologically active substance, functional oligosaccharides have attracted much attention in the application of disease diagnosis and prevention, nutrition and key protection, plant growth and

  It is a common sense that humans need food to maintain life and vitality. Human foods are divided into two categories: animal foods and plant foods. In the Chinese diet, plant foods occupy a large proportion, such as fruits, vegetables, rice, and corn. According to legend in Chinese history, Shennong tasted herbs and identified which "grass" were edible, which "grass" could cure diseases, and which "grass" could not be eaten. People in later generations divided these "grass" into vegetables and medicines. In fact, this difference is not absolute. Some "grass" are both food and medicine, so there is a saying that "medicine and food are homologous" since ancient times. Why can some plant-based drugs cure diseases? It turns out that in addition to nutrients (such as vitamins and minerals), these plants also contain a variety of other substances. A considerable part of them is dietary fiber. Although they are not nutrients, they

  Dietary fiber    However, with the in-depth development of nutrition and related sciences, people have gradually discovered that dietary fiber has a very important physiological role. As a result, as the dietary composition is getting more and more refined today, dietary fiber is supplemented and recognized as the seventh category of nutrients by the nutritional science community.   Dietary fiber is a type of non-starch polysaccharide in carbohydrates. The main components are those derived from plant cell walls, including cellulose, hemicellulose, pectin, and non-polysaccharide lignin. According to whether it is dissolved in water, dietary fiber can be divided into two categories: soluble dietary fiber and insoluble dietary fiber.   "Soluble fiber" has an effect on the absorption of glucose and lipids in the small intestine; insoluble fiber is fermented in the large intestine and affects the function of the large intestine.   1. Dietary fiber and related diseases ① Relieve

    1. Introduction of Allulose Allulose contains only 0.2 calories per gram, and its sweetness can reach 70% of that of sucrose. It is a rare sweetener that exists in nature with small amount.   2. Allulose is a good sweetener In fact, ordinary sucrose is not a very good sweetener. This is not because the sugar is not good, but in order to achieve the desired sweetness, a lot of sugar needs to be added, resulting in a lot of calories. As people's awareness of psicose continues to increase, more and more companies are beginning to try allulose.   Allulose can be used very well in baked goods, such as rolls, cakes, pies, pastries, biscuits and icing. The taste and function are very similar to sugar. It can help the product form the same structure and texture as sucrose. And can extend the shelf life, improving product moisture retention etc.   The US FDA announced in 2014 that allulose has passed the General Safety Certification (GRAS), and now the supplier of the product is activel

    1. Introduction to Xylitol Xylitol is a natural sweetener, its sweetness is equivalent to that of sucrose, and it is accompanied by a slight cooling sensation when you taste it. It is widely found in various plants and is a product of xylose metabolism. Plants such as birch, oak, corn cob, bagasse … have higher content of Xylitol. Therefore, the production of xylitol mainly uses these plants as raw materials.   2. The characteristics of xylitol After continuous research by scientists, it has been discovered that xylitol is not only fermented by bacteria that produce dental caries in the oral cavity, but also can inhibit the growth of streptococci and acid production. Therefore, using it to replace sugar in desserts can effectively prevent tooth decay.   According to this characteristic, xylitol is widely used in foods such as gum, chewing gum, candies and chocolate, and has been officially recognized by many national dental health associations.   Another excellent feature of xylito

    1. Introduction of resistant dextrin The low-viscosity water-soluble dietary fiber that has appeared in recent years makes the nutrient of dietary fiber easy to absorb. Among the low-viscosity water-soluble dietary fiber, resistant dextrin is the most representative product.     2. Application prospects of resistant dextrin 1) Dairy products Resistant dextrin can be added as sugar without affecting the original flavor and texture of the food, so it can be applied to dairy products or milk beverages that need to strengthen dietary fiber.   Because resistant dextrin has a similar taste to fat but low in calories, it can partially replace sugar or fat to prepare low-calorie ice cream and low-fat yogurt drinks.   In recent years, the consumption of fermented milk and lactic acid beverages has increased. Adding a certain amount of resistant dextrin to fermented milk or lactic acid beverages can make full use of the biological functions of beneficial intestinal bacteria such as lactic ac

    1. Resistant dextrin has gradually become a key research object in the food industry. Resistant dextrin, also known as indigestible dextrin, is a low-calorie food material. Because of its various physiological functions of dietary fiber, it has gradually become a key research object in the food processing industry in recent years.   2. Weight loss mechanism of resistant dextrin 1) Control blood sugar and regulate blood lipids Resistant dextrin can not only form a gel to prevent the diffusion of sugars in the body, on the other hand, it reduces the body's demand for insulin by reducing the sensitivity of peripheral nerve tissue to insulin, and ultimately inhibits the rise of blood sugar and insulin. Moreover, after the body continuously ingests resistant dextrin, the resistant dextrin can absorb bile acids, fats and other substances, which reduces the body's absorption rate of them, thereby reducing the cholesterol content in blood, aorta and other tissues, and improving lip