Innovative application of L-arabinose in low Gl food
Innovative application of L-arabinose in low Gl food
Low GI food is in the air
Low GI has become one of the hot spots in the domestic food industry in recent two years. To a large extent, it is due to the release and implementation of the new standard WS/T 652-2019 Determination Method of Food Glycogen Generation Index last year, which clarifies the definition and measurement method of food glycemic index at the national level, so that the research and development and market promotion of low GI food have a more sufficient basis and guarantee.
Choose low GI, what are we choosing?
GI is a quantitative description of the blood sugar fluctuation caused by the human body's available carbohydrates in the process of digestion and absorption, and finally a calculated value is obtained. The value reflects the food GI value. It is simply understood that the lower the GI value, the slower the blood sugar fluctuation caused by the available carbohydrates in the food during digestion and absorption.
GI value directly reflects the influence of available carbohydrate on human blood glucose. Although the influence of other aspects derived from it has been scientifically verified, it should not be over interpreted. For example, more gentle blood glucose production can increase the satiety of food itself and reduce energy intake, thus linking low GI food with weight loss and weight management; Low GI food degrades slowly and releases energy slowly, which is related to continuous energy supply and sports nutrition; In addition to cancer, skin health and so on.
Carbohydrate is an indispensable nutrient for human body. It is indispensable for various energy consuming activities and structures of tissues and organs. Therefore, when choosing food, on the one hand, we should ensure adequate nutrition, on the other hand, we should also consider the quality of nutrition. Compared with finely processed rice and flour, coarse grains are a better choice, not only because coarse grains can retain more beneficial ingredients of food, such as dietary fiber, minerals, vitamins, etc., but also from the GI perspective, the GI value of coarse grains is relatively lower.
L-arabinose and low GI
L-arabinose is a natural simple sugar, and many people "turn pale when talking about sugar", but how can we just talk about the negative effects after eating despite the consumption? Not all sugars can be absorbed and utilized by the body. L-arabinose is a special kind of unusable sugar (carbohydrate). Therefore, the use of L-arabinose in low GI foods requiring sweet taste can provide better taste and maintain the low GI characteristics of foods.
As a functional sugar, L-arabinose has more than that. Many scientific studies have shown that L-arabinose can inhibit the decomposition of sucrose by sucrase in the small intestine, thus reducing the digestion and absorption of sucrose in the body. It is a natural inhibitor of sucrase. Add 5% L-arabinose while eating sucrose, and the GI value decreases to 42.8 (foods with GI ≤ 55 are low GI foods). On the premise of not changing the characteristics of white granulated sugar (self characteristics, processing characteristics, etc.), add a small amount of L-arabinose to change white granulated sugar into low GI sugar.
Application of L-arabinose in low GI food
The properties and applications of L-arabinose are relatively mature in Japan and the United States. In Japan, L-arabinose is used as a specific health food raw material for high GI foods. For example, L-arabinose can be added to daily white granulated sugar to be sold as a healthy hypoglycemic sugar. The United States uses L-arabinose in various kinds of high sugar content foods, such as candy and chocolate, to help reduce diabetes and obesity among adolescents.
Although the research on low GI food started late in China, there are already many products available for consumers to choose, and the people who choose low GI food are no longer limited to those who have the burden of carbohydrate digestion and absorption, such as diabetes. More ordinary consumers will choose low GI healthy food, which not only ensures nutrition, but also reduces excessive intake and over stimulation to the body.
On the one hand, L-arabinose can be used in all kinds of food as sweet sugar, which can not only provide a better sweet feeling, but also inhibit the absorption of some carbohydrates. On the other hand, adding L-arabinose to foods with high content of white granulated sugar can significantly reduce the GI value of products. The representatives of such foods are health sugar similar to Japanese health white sugar, as well as canned fruits, preserved fruits, jam and various drinks with high sugar content.
GI brings a more healthy and high-quality diet concept. With the improvement of regulations and standards, the popularization of cognition and the promotion of products, more and more consumers will choose a more scientific and healthier lifestyle like "low GI".
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