Advantages and research progress of seaweed sugar in beverages.

: Gao Qi Pomingli Bowling Bao Biological Co., Ltd.Seaweed sugar is a non-reductive double sugar that is connected by two glucose molecules in alpha, alpha-1, and 1 bond, initially isolated by Wiggers from rye's cornella, and later found in a variety of plants and microorganisms, such as algae, yeast, fungi, bacteria, shrimp, etc. Seaweed sugar is a kind of stored carbohydrate, with unique biometric and cell protection function, "Nature" magazine published a special article on seaweed sugar, seaweed sugar has a "sugar of life" reputation. Based on the moisturizing properties of seaweed sugar, low sweetness and non-caries, seaweed sugar has been widely used in food, medicine and cosmetics in recent years, and its production technology and application research have attracted the attention of researchers.Drinks are wide variety, according to the production process is usually divided into alcoholic beverages and non-alcoholic beverages, the latter is called soft drinks, according to GB l0789 "Beverage General Rules", China's beverages are divided into carbonated beverages (soft drinks), fruit juice and vegetable juice, protein drinking water, drinking water and other 11 categories. With the improvement of residents' income and the improvement of consumers' living standard, their consumption concept and consumption ability have gradually changed, from the pursuit of food and clothing consumption to quality consumption transition. As more and more consumers begin to demand higher levels of natural health, environmental protection and taste and fashion, low-sugar, low-calorie, better-flavored beverages and special-purpose functional beverages are the new favorites.Seaweed sugar properties seaweed sugar is a isomer of sucrose, there are many similarities, but seaweed sugar molecular structure symmetry, no semi-shrink aldehyde base, so it does not have reductive and swirl, in acid, heat conditions have good stability.The advantages of seaweed sugar in beverageslow sweetness seaweed sugar sweetness is low, at a concentration of 22.2%, its sweetness is about 45% of sucrose, and sweetness is longer than sugar, mild sweetness can effectively improve the sweetness of sugary foods. Because of its cool low sweetness, seaweed sugar is combined with sucrose or other sweeteners and used in food and beverages, highlighting the original flavor of food materials. Tea drinks have the unique flavor of tea, containing natural tea polyphenols, coffee base and other active tea ingredients, is the Chinese consumers prefer the beverage category. In recent years, the development momentum of tea drinks is strong, showing a strong upward trend. Tea because it contains caffeine, cocoa base, tea alkali, anthophylactic, tea saponin, bitter amino acids and other substances, bitter taste is heavy, so tea drinks are usually improved and covered up by adding sugar substances. Seaweed sugar as a low sweetness monosaccharose, it can be applied to tea drinks, can effectively suppress the bitter taste of tea, so that the tea fragrance is better, while avoiding the addition of sucrose to make tea drinks taste sweet and sticky taste.stability seaweed sugar has better stability to acid and heat than sucrose and maltose. The research shows that sucrose is easy to break down under acidic conditions, the hydrolytic constant of sucrose is 14600 x 106, while seaweed sugar is 0.864 x 106, at pH of 2, 100 degrees C heating 180min sucrose and maltose decomposition rate is 100% and 9.6%, while seaweed sugar is only 2.5%. Seaweed sugar in a solution with a pH of 3.5, 100 degrees C heating 24h, decomposition rate of only 1%, very stable.algae sugar is a non-reductive sugar, even with amino acids, proteins and other mixed heating is not easy to produce Merad reaction. Experiments showed that the concentration of 12.5% sugar thinning, sugar, seaweed sugar added 0.5% glycine, pH value of 4 to 8 range, 120 degrees C reaction 60min sugar thinning appeared obvious browning reaction, sugar second, and seaweed sugar under the same conditions browning reaction is not obvious, color is almost unchanged.addition, seaweed sugars can hardly be broken down by general enzymes, only by specific seaweed glysases.the production of beverages, different sugars and acids are usually added to regulate taste and taste, and different sterilization methods are used depending on the raw material, the amount of sugar added and the acidity. In view of the non-coloring of seaweed sugar, it can be applied to beverages can make milk drinks, plant protein drinks and other protein-rich beverages after high temperature sterilization does not occur Merad reaction, maintain the original color, do not produce consumers do not like the taste. In addition, since the Merad reaction occurs, the combination of amino acids and sugars produces products that are not easily used by enzymes, resulting in loss of nutrients, and the addition of seaweed sugars can make the nutrients in beverages better absorbed by the body. The study found that during the preservation process of 55 degrees C, lemon juice drinks with sugar increased their yellowing value over time, 5-HMF (5-hydroxymethylphenidate) increased, browning became more severe, while lemon juice drinks with seaweed sugar increased very little, and 5-HMF values hardly increased. Chen Yunhui and others have done similar experiments in canned lychee, by measuring the content of 5-HMF, total sugar and total amino acids in the sugar liquid to explore the color protection effect of seaweed sugar, found that 100% seaweed sugar amino acid content than 100% sucrose group is 13.5%, and 5-HMF increase is only 1/3 of the latter.Suppression of mineral precipitation loss in beverages In recent years, with the development of China's economy and the improvement of residents' income, the dietary structure and lifestyle of Chinese residents have also changed, and chronic diseases caused by overnutrition or nutritional imbalance are on the rise. Most Chinese not be able to get enough calcium and magnesium from food, and inadequate intake of vitamins and minerals has become a common phenomenon in society. There are many mineral-replenishing beverages and foods on the market, but minerals react easily with other substances in complex systems, which in turn affect mineral absorption and restrict the development of such beverages. Such as calcium-containing beverages, the presence of phosphate will make calcium ions and phosphate combined to form insoluble calcium salt precipitation, is not conducive to calcium absorption and utilization. The study found that after adding seaweed sugar to the system, the formation of calcium phosphate precipitation was inhibited, the retention of soluble calcium ions increased, and with the increase of seaweed sugar addition, the effect of inhibition of precipitation was more significant, while other sugars did not have this effect. An MRI analysis of the mixture solution of seaweed sugar and calcium chloride was carried out, and it was found that 2 or 4 bits of hydroxyl in seaweed sugar molecules were able to bind with calcium ions, which prevented the formation of insoluble phosphates. In addition, minerals such as iron, magnesium and copper can also interact with seaweed sugars, thus avoiding the generation of insoluble salt precipitation, preventing the loss of minerals caused by precipitation, and improving the absorption utilization rate of minerals. This reaction between seaweed sugar and minerals can further maintain the stability of vitamin C and other substances, vitamin C in the presence of iron ions and copper ions in the system easy to break down and color, add seaweed sugar, iron ions and copper ions and seaweed sugar binding, as a catalyst for vitamin C oxidation and decomposition of iron ions and copper ions reduced, thereby reducing the oxidation and decomposition of vitamin C reaction.Prospulation of caries caries are caused by bacteria in the mouth such as deformed streptococcus, bacteria produced by glucose-based metastases to convert sucrose into insoluble glucans, so that pathogens easy to attach to the teeth to form dental plaques, and then bacteria in dental plaques use sugar to produce acidic substances, so that teeth decalcification and the production of caries. Because seaweed sugar does not break down in the mouth, produces less acid and does not produce insoluble glucosaccharides. In addition, it inhibits the formation of 60% of the insoluble glucans produced by sucrose. Therefore, seaweed sugar and erythyl glycol, isomalone sugar and polysaccharose have similar anti-caries effect.Insuperative energy seaweed sugar and sucrose, maltose and other double-sugar metabolic pathways are the same, the body's small intestine seaweed glycase vitality is greater, seaweed sugar is mainly digested and absorbed in the small intestine, its decomposition into two molecules of glucose, can provide energy for the human body (4kcal/g). What's more, the breakdown of seaweed sugar in the body is a gentle and stable process that affects blood sugar or insulin secretion almost as much as grapes and is ideal for use in sports drinks. Preliminary studies have shown that sports drinks with seaweed sugar have lower insulin and blood sugar levels than glucose-containing beverages. And the addition of seaweed sugar does not affect the taste of the drink, but rather makes it taste more pure. Zhao Wenxuan and other developed energy-based sports drinks to add seaweed sugar, soybean polypeptides, alkaline electrolytes and vitamins and other substances, so that drinks have the function of energy supplementation, after drinking the body caused by insulin response is more stable, blood sugar maintained at a high level, do not appear the phenomenon of decreased blood sugar value, but also can stabilize blood volume, serum insulin, blood magnesium, blood potassium and blood lactic acid, overcome exercise to take single, double sugar caused by the reactive hypoglycemia reaction, intake can be maintained for a longer period of time. In addition, researchers have developed foods containing isosterone and seaweed sugars that maintain the release of sugar energy and reduce blood sugar/insulin reactions and maintain the concentration of weight molar permeation pressure, with isosterone and seaweed sugar as the main body, adding sweeteners and other sugar compositions to maintain the drink's weight molar permeation pressure concentration, while ensuring the slow release of energy and the smooth maintenance of blood sugar levels.the unique properties of seaweed sugar, can be widely used in beverages, and seaweed sugar to improve flavor, energy and other effects are ideal. At present, in the food industry, many sports drinks, health drinks and other functional beverages have been applied seaweed sugar, in baking, candy, aquatic and other fields of seaweed sugar applications are also quite many. With the deepening of people's understanding of seaweed sugar and the expansion of the scale of industrial production of seaweed sugar, the application prospects of seaweed sugar will become more and more extensive.
.