When Rohan go, stevia become selysanian become dietary fiber... Briefly talk about the regulation of intestinal function development of sweeteners

In recent years, the research on diseases related to intestinal flora has developed rapidly, and the study found that the intestinal flora is closely related to digestive diseases, metabolic diseases, immune diseases, psychotropic diseases, lung diseases, etc In each survey, intestinal health is one of the world's most concerned health issues The gut health market has become a must-win for companies, which has also led directly to a steady increase in the number of new product launches with fiber-related claims on the global market According to Innova, new food and beverage launches with fiber-related claims were tracked worldwide for a period of 9% in 2015-2019 More and more new products on the market use fiber raw materials as the main selling point of their products, and consumers' awareness of fiber (probiotics) is becoming more and more popular, with 68 percent of consumers surveyed saying they consume fiber to promote digestive health A considerable portion of dietary fiber can also be used as a sweetener substitute for sugar, dietary fiber and sugar reduction also provides a new direction for the development of functional sweeteners   1 IBN introduced Rohan fruit sweet fiber Rohan fruit is China's traditional medicinal food dual-use food, with heat detoxification, sputum cough, clear lung reflux and thirst and other health functions At the same time, Rohan fruit contains the sweet substance Rohan fruit sweet eglycosides, sweetness is strong (sweet is 300 times sucrose), no calories, natural, good taste, in recent years has been widely accepted by the food and beverage industry, has become the ideal natural health sugar sweetener In the U.S market, Rohan fruit grows faster than stevia sugar because of its clean label, pure natural source and excellent taste, and no other natural sweetener to bring bitter and metallic flavor   Photo Credit: Pixabay and Rohango has much more than that Ingredient by Nature (IBN) recently launched a new product, MonkFiber, a functional sweet fiber from Rohan fruit slag MonkFiber's fiber content is more than 70 percent of the recommended dietary fiber per day, 100 to 250 times sweeter than sugar, and zero calories MonkFiber is also rich in antioxidants to support inflammation and immune health "We wanted to take full advantage of all the benefits of Rohango, so we created an ingredient that is both functional and sweet," says Rob Brewter, President of IBN Its rich fiber content makes it ideal for digestive and heart health applications The antioxidant properties of Rohan fruit residues in the ingredients provide a more comprehensive health benefit We are studying whether MonkFiber has beneficial effects to support intestinal health According to the World Health Organization (WHO), only 3 percent of consumers are able to reach their recommended daily fiber intake through a regular diet As a result, there is a significant demand for products that fill the nutritional gap As a functional fiber, MonkFiber can be used as a sweetener and dietary supplement in a range of food and beverage formulations It can be adapted to different applications, such as protein powder, fiber mixture and powdered beverage formulations, with organic certification   2 The development of stevia fiber sweetener stevia in the pedestal fiber is the main ingredient stevia glycoside is a low-calorie, high-sweetness natural sweetener, has become the main natural sweetener However, the pederic athropography also found that stevia plants also contain high levels of protein, soluble fiber and antioxidants, which have important health effects on the human body In addition to the original sweetening effect, the product will also make effective use of other beneficial ingredients in stevia as a sweetener, while also providing a range of new functions such as antioxidant, intestinal protection, digestive promotion, and more nutrition This allows Spectre to significantly increase stevia utilization, allowing every leaf to take full advantage of its function, and despite its improved functionality, new products will still be offered to customers at competitive prices   Photo: Maga Malagov, CEO of photo-ac Spectre, on the commercialization of stevia protein, fiber and antioxidants, said: "Food and beverage companies are in high demand for protein, dietary fiber and antioxidants, and these new features of our new products have allowed stevia sugar to someextent replace the functions of other ingredients, further improving our effective utilization of stevia and enabling us to provide the best taste and function of stevia to our customers Other sugar-replaceable dietary fiber Satoson Spedion Sptoli Many applications can act as a low-calorie food filler, reduce fat additions, reduce freezing points, and add sweetness to foods ( 1 ) Chrysanthemum powder can be used as a low-sweetener substitute, providing 50% sweetness in liquid form The milkfat-like properties of chrysanthemum powder can be applied in milkshakes, while their good water-soluble properties can be added to all kinds of soft drinks, and chrysanthemum powder can be applied in ice cream, which can be used in synergy with sweeteners, masking the bad taste of some sweeteners Chrysanthemum powder from chrysanthemum root meets consumer demand for cleaner labels, transparency, reduced sugar, more protein and support for digestive health products ( 2 ) Polyglycin ( FOS ) Polygon is a natural active substance, sweeter than 0.3-0.6 times sucrose, is with the regulation of intestinal flora, proliferation of bifidobacteria, promote calcium absorption, regulation of blood lipids, immunomodulation, anti-tooth decay and other health functions of the new sugar generation, the current market has appeared a lot of FOS substitute sugar, and the sugar enzyme into FOS technology (3) Galam : Launched GOFOS Sugar Fiber Israel's Galam presents its new fiber ingredients at the ProSweet show in Cologne, Germany GOFOS is a low-polyfructose extracted from beetroot with 95 percent FOS fiber to increase the amount of fiber in the formula and reduce sugar use In addition to the characteristics associated with intestinal health, it also provides a sweet taste of 30 percent sucrose, preventing elevated blood sugar levels GOFOS uses a proprietary unique enzymatic process to produce three main components: GF2 (approximately 37%), GF3 (approximately 53%) and GF4 (approximately 10%), which provide liquid and powder forms Depending on the application and formula, it can reduce sugar by more than 30% without any difference (4) Better Juice: Convertfruse into FOS Israel-based Better Juice, the first start-up to convert fructose from orange juice into dietary fiber Better Juice uses non-GMO microorganisms and a continuous process to convert sugar into FOS This process does not add or remove any substance in the juice, thereby maintaining the texture and flavor of the juice and ensuring that the inherent vitamins of the juice are intact After the finished juice, or 100 percent pure juice, but less sugar This technique can reduce sugar from 30 to 80 percent in orange juice ( 5 ) Poly-polylactic lactator ( GOS ) In nature, there are trace amounts of polypolyliol in the milk of animals, which are slightly more abundant in breast milk The sweet taste of low-polysemil lactose is pure, the heat value is lower (7.1J/g), the sweetness is 20% to 40% of sucrose, the moisturizing is very strong, and has high thermal stability under pH neutral conditions The coheat of low-polymer semi-lactose and protein will occur in the Merard reaction, which can be used for the processing of special foods such as bread, pastries, etc (6) DuPont: Turning lactose into GOS DuPont recently introduced a new enzyme, Danico NuricaTM, that naturally converts lactose into GOS, reducing the total sugar content of dairy products by more than 35 percent and meeting the needs of lactose intolerant populations Common lactose breaks down lactose into glucose and semilactose, while Nurica further converts semi-lactose into polysaccharides (GOS) GOS is a kind of water-soluble dietary fiber, low viscosity, strong moisturizing, refreshing taste, low thermal value, no bad texture and flavor, is the human intestine bifidobacteria, Lactobacillus lactic acid and other beneficial bacteria excellent nutrition source and effective proliferation factors, can improve the digestion and absorption function of the human intestine Nurica's conversion process inactivates enzymes through heat treatment, ensuring the stability of GOS in fermented dairy products With Nurica, food manufacturers can adjust the sugar, fiber, and lactose content in dairy products to meet different nutritional requirements, and ultimately reduce the amount of sugar in milk, depending on the amount of lactose in the matrix