With the increasingly sophisticated food processing technology, food preservatives have become an indispensable role in the development of the industry. In order to ensure that the packaged food can be better stored, the application of preservatives has also ushered in a huge development market. One of the most modern preservatives in the food sector is sorbic acid, which is chemically close to food and, in addition to being easy to use and cost-effective, is extremely effective against many microorganisms. Moreover, it does not affect the aroma and taste of the products it preserves. Sorbic acid and its potassium and calcium salts (E200, E202 and E203, respectively) have been approved for use in a large number of food products worldwide. Sorbic acid is unsaturated hexacarbonic acid, colorless needle-like crystals or white crystalline powder, tasteless and odorless.

Potassium sorbate is the potassium salt of sorbic acid, white, almost odorless powder, or granular, so the dust is very low. Calcium sorbate is the calcium salt of sorbic acid, a white, almost odorless powder. Sorbic acid is an unsaturated fatty acid similar to those naturally occurring in foods that are broken down and utilized in the body.The ADI is 25mg/kg. Sorbic acid is therefore considered to be food-related and a large number of scientific studies on sorbic acid have been carried out by researchers under the supervision of international authorities, which have proved that sorbic acid and its salts are physiologically inert and not hazardous to health.

Sorbic acid and its salts do not react with other ingredients of foodstuffs and do not have the property of forming complexes. Therefore, the use of sorbic acid does not affect the bioavailability of, for example, minerals.

Sorbic acid causes almost no allergic reactions. Scientific and technical literature shows that sorbic acid has by far the lowest sensitizing properties of all preservatives.

Sorbic acid (E200) and potassium sorbate (E202) are approved worldwide as preservatives for use in a large number of food products, and calcium sorbate (E203) has been approved for use in a number of countries. In the United States, sorbic acid, potassium sorbate and calcium sorbate are classified as “Generally Recognized As Safe” (GRAS), a definition that emphasizes the fact that both sorbic acid and sorbate salts are physiologically inert.

The CTFA (Cosmetic Trade and Fragrance Association) in the United States classifies sorbic acid and sorbates as safe for use in cosmetic products.The EC Cosmetics Directive and many national regulations authorize the use of sorbic acid and sorbates as preservatives in cosmetic products. In many countries, sorbic acid and sorbate salts are approved for use in pharmaceuticals and animal feed.

Antimicrobial effect of sorbic acid and its salts

Sorbic acid is an acidic preservative that inhibits bacteria, molds and yeasts. As with other organic acid preservatives, the efficacy of sorbic acid varies with the pH of the product; the lower the pH of the product, i.e., the more acidic it is, the greater the efficacy of the preservative, and therefore the lower the dosage of preservative required. The same is true of sorbates, which are simply applied forms of sorbic acid.

This acid is formed from sorbate salts in the acidic pH range. Its anti-mold effect decreases with increasing pH. It is effective in inhibiting mold at pH 3, and still has an inhibitory effect at pH 6, but the concentration required is large, and the minimum concentration (MIC) for complete inhibition at pH 6 generally exceeds 0.2%. Sorbic acid inhibits biological growth and preservation by inhibiting the dehydrogenase system within microorganisms. Sorbic acid has a good preservative effect on jams, beverages, and pasta products with low pH, but for foods with high pH, it is often necessary to add acid to lower the pH and then use sorbic acid in order to achieve the preservative effect. This adversely affects the flavor, water retention, elasticity and its natural quality of the food.

Application in meat and aquatic products

Fish products

For salted fish, potassium sorbate can be added to fish products by placing it in brine or mixing it with dry table salt. Short-term shelf-stable foods (e.g. fish tacos, herring and salmon fillets) can be effectively and permanently protected against bacterial contamination by the addition of potassium sorbate or sorbic acid, even during the storage period and in open-ended packaging formats.

Sorbic acid and potassium sorbate are effective in preventing corrosion of air-dried and smoked fish by molds and yeasts. For example, dried pickled cod is processed by treating the fish with sorbic acid and salt at a level of 2%-4%.

Dried cod can be dipped or sprayed with a 5-10% solution of potassium sorbate to prevent subsequent mold decay. A 5-10% solution of potassium sorbate may be sprayed either before or after smoking the dried fish to inhibit mold growth. The concentration of the final product should be 0.05%-0.15%. The shelf life of small shrimps can be extended by adding 0.4%-0.8% powdered sorbic acid.

Meat and sausage products

Potassium sorbate has obvious antiseptic and antibacterial effects compared with sodium benzoate, and is especially strong against mold. Fresh pork and fresh chicken soaked with potassium sorbate can extend the expiration date, and there is no adverse effect on its sensory characteristics after cooking. The addition of potassium sorbate to cured and smoked meat products reduces the sodium nitrite content, which reduces the potential danger of the formation of carcinogenic nitrosamines. It also has no adverse effect on the color and aroma of the products. Hard and dry sausages, smoked hams and jerky and similar products can be soaked in a 5%-20% solution of potassium sorbate to prevent mold decay.

Mold growth on sausage casings can be prevented by adding 0.2-0.4% sorbic acid or potassium sorbate. Mold growth can be prevented by adding 0.05%-0.08% sorbic acid to certain frankfurter cooked sausages (with or without casings) during the slicing process or by surface treating the resulting sausages with a 5% solution of potassium sorbate.

Synergistic effect

As potassium sorbate is an acidic preservative, it is recommended to use organic acids, such as citric acid, lactic acid salts, etc. These organic acids not only have their own antiseptic effect, but also regulate the pH value, which is conducive to the persistent play of the preservative effect of potassium sorbate.

Potassium sorbate preservation is mainly sorbic acid can inhibit mold and other microorganisms within the dehydrogenase enzyme system, to inhibit the growth of mold and so on. However, when the mold pollution is serious or has begun to rot, the mold can be potassium sorbate for the culture medium, resulting in sorbic acid does not play any role. Therefore, adding potassium sorbate is only one of the ways to extend the shelf life, the preservation of meat products is also related to the temperature of raw materials, moisture activity, and control of external and internal factors are closely related.

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What is carrageenan?

Carrageenan, also known as kirin gum, lithospermum gum, antler gum, and carrageenan gum, is a hydrophilic colloid extracted from kirin, lithospermum, antler, and other red algae seaweeds, and has a chemical structure consisting of calcium, potassium, sodium, and ammonium salts of sulfate esters of polysaccharides composed of galactose and dehydrated galactose. Due to the different binding forms of the sulfate esters, it can be categorized into K-type (Kappa), I-type (Iota), and L-type (Lambda). Carrageenan is used as binder, stabilizer, emulsifier, thickener, etc. It is widely used in the manufacture of jellies, ice creams, pastries, soft candies, canned goods, meat products, porridge, silver ear bird's nests, soups, cold foods and so on.

As early as 600 years ago, the Irish people used carrageenan-containing components of the "wrinkled hornbeam" seaweed to make milk jelly to form a jelly-like texture, and later brought red algae to the United States. With the emergence of carrageenan separation technology, the beginning of the industrialization of carrageenan production and processing, and after the Second World War gradually became the global food industry the amount of seaweed extracts.

In addition to food processing, jellies, chocolates, candies, beverages, dairy products, meat products and other foods contain this ingredient, but also be used in toothpaste, detergents, body lotions, cosmetics and pharmaceuticals and other fields.

1. Role in Jelly

Carrageenan as a good coagulant, can replace the usual agar, gelatin and pectin. The jelly made of agar is not flexible enough and the price is high; the disadvantage of jelly made of gelatin is that the solidification and melting point is low, and low temperature refrigeration is needed for preparation and storage; the disadvantage of pectin is that it needs to add high solubility sugar and adjust the proper pH value to solidify. Carrageenan does not have these shortcomings, with carrageenan jelly made of elasticity and no water separation, therefore, it has become a jelly commonly used gelling agent.

2. Application in soft candy

Carrageenan to do transparent fruit soft candy in our country early production, its fruit flavor, moderate sweetness, crisp and non-stick teeth, and better transparency than agar, the price is lower than agar, added to the general hard and soft sugar can make the product taste smooth, more elasticity, viscosity is small, high stability.

3.Application in ice cream

In the production of ice cream and ice-cream, carrageenan can make the fat and other solid ingredients evenly distributed, to prevent the separation of the milk component.

and ice crystals increase in manufacturing and storage, it can make ice cream and ice cream organization delicate, smooth and delicious. In the production of ice cream, carrageenan can interact with the cations in milk to produce unique gelling properties, which can increase the molding and anti-melting properties of ice cream, improve the stability of ice cream during temperature fluctuations, and it is not easy to melt when placed.

4. Carrageenan development prospects

Carrageenan has good gelation, solubility, stability and other characteristics, which makes carrageenan has a wide range of applications in the field of food processing and production. And the reactivity with protein is all water-soluble macromolecules do not have, which makes it has a high application value in dairy products. With the in-depth study of the structure and properties of carrageenan, the application of carrageenan is becoming more and more extensive, especially it also has a broad-spectrum antiviral activity, which has attracted great attention from domestic and foreign pharmacologists. Carrageenan oligosaccharides and oligosaccharides produced by biodegradation of carrageenan have unique new physiological activities, such as anti-virus and anti-tumor. It is believed that in the future, the application field of carrageenan will be more and more extensive.

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Soy lecithin is one of the most widely used food additives today. This natural emulsifier and stabilizer derived from raw soybeans can be found in everything from chocolate to baked goods to natural supplements.

But what the heck is soy lecithin exactly? This single ingredient has people talking about and questioning it, stirring up both excitement and curiosity.

But are we celebrating it or shunning it? Are we adding it for health reasons or staying far, far away to protect our health?

Hang tight as we explore soy lecithin, its health benefits and side effects, foods containing it, and how it’s used.

What is Soy Lecithin?

Soy lecithin, aka soybean lecithin, is an emulsifier extracted from soybeans (don’t worry, they don’t feel a thing) using a chemical solvent like hexane in the extraction process. What’s an emulsifier, you say?

An emulsifier helps two unmixable liquids to play nice and mix. Think of oil and water holding hands, skipping into the sunset rather than fighting in Nerf wars. Soy wasn’t always the unsung hero, though. Egg yolks used to be the all-hail emulsifier, but in 1846, a French chemist named Theodore Gobley strode in, performed some science wizardry, and uncovered the magic of soy lecithin. Dumbledore would be proud.

First Up: Benefits of Soy Lecithin

While further research is still required to fully understand the depths of soy lecithin benefits, there are plenty of key potential upsides of adding soy lecithin to your routine.    

1. Cholesterol Management

One of soy lecithin’s biggest flexes is how it manages high cholesterol levels.

LDL cholesterol is the “bad” cholesterol, and having high levels of it increases your risk for heart disease and stroke. Soy lecithin swoops in and helps to raise healthy HDL levels (we’re rooting for the good guys to win) and take down the bad guys. One small study found that 500mg of soy lecithin daily for two months reduced LDL cholesterol levels.

Luckily, because of soy lecithin’s ability to break down both fat-soluble and water-soluble molecules (remember that oil and water are teammates now), it’s able to give LDL the VIP escort out of your body, protecting your arteries from plaque buildup.2.

2.Improved Immune Function

Thanks to the phospholipids—fat plus phosphate—found in soy lecithin, our immune system may get powered up by lecithin’s ability to process nutrients and remove waste at a cellular level. This type of clean-up helps cells function optimally, including immune cells. A study out of Brazil found that daily lecithin shots in rats increased the natural killer cells called lymphocytes, which are vital to our immune system, by 92%. These cells help our immune system fight cancer, foreign viruses, and bacteria.

3. Better Digestion

If you’ve been hitting the Pepto hard recently, I’ve got some info for you that could help you put down the bottle.Soy lecithin acts as an emulsifier, blending and breaking down fats so your body can absorb nutrients properly. It also helps to keep things moving along in your digestive tract, putting you on a more regular schedule. Up to 907,000 people in the United States suffer from ulcerative colitis—a form of inflammatory bowel disease (IBD)—and lecithin could provide some digestive relief by increasing phosphatidylcholine (PC) levels. You can read more about it here.

4. Cognitive Advantages

Soy lecithin has a natural compound called choline. Choline is a crucial nutrient that plays a significant role in memory and cognitive function. When you consume soy lecithin, your body uses choline to produce acetylcholine, a neurotransmitter essential for memory formation and retention. In an article by University of North Carolina, researchers state, “When rat pups receive choline supplements (in utero or during the second week of life), their brain function is changed, resulting in lifelong memory enhancement.” The article continues to state that “These changes are so important that investigators can pick out the groups of animals whose mothers had extra choline even when these animals are elderly.”

People with Alzheimer’s disease have been found to have a relative lack of the enzyme responsible for converting choline into acetylcholine within the brain. Because soy lecithin is so rich in choline, it helps boost the production of acetylcholine and possibly reduce some symptoms of Alzheimer’s disease and dementia. Further research is needed in this area, but the results so far are promising.

5. Breastfeeding Assets

If you’ve ever witnessed a new mom who has experienced clogged milk ducts, she will be the first to tell you that she would do just about anything (aside from handing over her precious cherub) to gain relief and avoid this painful situation.

Luckily, soy lecithin is also helpful in the treatment of clogged milk ducts. Kelly Bonyata, who is a certified lactation consultant, suggests taking lecithin at doses of 3600-4800 mg/day. If you find sweet, sweet anti-blockage relief in the first two weeks, you can decrease the dose.

How does it work? I’m happy you asked. Soy lecithin helps reduce the thickness of breast milk, making it easier to flow freely, resulting in fewer clogged ducts. 

Soy Lecithin Side Effects

1.Allergic Reactions

Soy is one of the nine major food allergens, but soy lecithin may not provoke allergic reactions in people with a soy allergy. Even though it contains very little soy protein, if you are allergic, consuming soy lecithin might result in mild symptoms like hives and itching to more severe reactions like difficulty breathing. Those with soy allergies should avoid soybean lecithin until they speak with their healthcare provider.

2.Gastrointestinal Distress

In rare cases, the consumption of this soy protein can lead to stomach cramps, diarrhea, or nausea. These symptoms may be more likely to occur in individuals with existing stomach sensitivities.

3.Headaches

If you’ve ever had a headache after consuming soy, here might be the reason why. Soy contains a high level of tyramine. Tyramine dilates the blood vessels in the brain, which can result in increased blood flow and contribute to headache pain. 

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Thickeners, also known as gelling is a rheological additives, in daily work and life often in contact with, widely used in food, coatings, adhesives, cosmetics, detergents, printing and dyeing, rubber, medicine and other fields. Among them, it is also called paste or food glue when used in food. Most of the thickeners belong to hydrophilic polymer compounds, generally using the physical expansion of the expansion of the chemical reaction of the two principles to play the effect of thickening and viscosity. Thickener molecules contain many hydrophilic groups, such as hydroxyl, carboxyl, amino and carboxylate, etc., which can hydrate with water molecules. Usually, food thickeners are polymer hydrophilic colloidal substances, most of which are extracted or processed from natural plants and animals. Sources of food thickeners

Thickeners are added in very small quantities in food engineering, usually only a few thousandths of the total weight of the product, but can be both effective and scientifically healthy in improving the stability of the food system. Most food thickeners are chemically composed of natural polysaccharides or their derivatives, which are widely distributed in nature. Currently available sources of thickeners used in the food industry can be broadly categorized into two types, namely, natural thickener grade and synthetic thickeners.

Natural thickeners

Thickeners derived from natural plants and animals. Algae produced gum and its salts, such as alginate, agar, carrageenan, etc.; tree exudate formation of gum, such as gum arabic; plant seeds made of gum, such as guar gum, locust bean gum, etc.; plants made of certain tissues of the gum, such as starch, pectin, konjac gum, etc.; animal secretion or its tissues made of gum, such as gelatin, casein; microorganisms reproduction of secretion of the gum, such as xanthan gum, junction of cold gum, etc..

Synthetic thickeners

Artificially synthesized by chemical methods of food thickeners. Natural thickening agent modified substances and pure synthetic thickeners. Such as: propylene glycol alginate, calcium hydroxymethyl cellulose, sodium hydroxymethyl cellulose, sodium starch phosphate, sodium starch glycolate. Pure chemical synthesis: sodium polyacrylate, sodium carboxymethylcellulose and so on.

Application of thickeners in food

The role of thickeners in food is mainly to improve the viscosity of food or with the formation of gels, to maintain the relative stability of the system of hydrophilic substances, so as to change the physical properties of the food, giving the food viscous, suitable for the taste, and both emulsification, stabilization, or to make the role of the substance in a state of suspension. Application of thickeners in food

Application in meat processing

At present, the thickening agent used in meat products are mainly starch, modified starch, soy protein, gelatin, agar, xanthan gum, carrageenan, guar gum, composite edible gum and poultry eggs. The use of food thickeners can improve the taste of meat products, and increase the adhesion of meat products and water retention, reduce fat precipitation, improve yield.

For example, adding soy protein in ham products can improve its yield, increase the protein content, so that the product shows a good shape; in the canned meat to add gelatin, can improve the product surface gloss, increase product elasticity; in the square ham, luncheon meat and other minced meat products to add xanthan gum can significantly improve the tenderness of the product, the color and flavor, and to improve water retention of meat products, thereby improving the yield.

Application in noodle products    

Thickeners in noodle products are a class of commonly used food additives, which can improve the toughness and smoothness of noodles, reduce the cooking loss of noodles, increase the bite, improve the taste, and greatly enhance the comprehensive quality of noodle products.

Noodles in the application of thickeners are mainly xanthan gum, sodium alginate, guar gum, konjac gum, sodium hydroxymethylcellulose and so on. Sodium alginate in the noodles in the general amount of 1% - 1.5%, can improve the product taste, improve the degree of maturity, improve the elasticity and plasticity of the dough; guar gum can increase the viscoelasticity of the noodles, improve the cooking resistance, improve the surface finish, etc.; konjac gum can improve the viscoelasticity of the noodles and gluten, improve the texture, increase the bite and other effects.

Application in jelly drinks

Thickeners in jelly, ice cream, can play a role in thickening, gelling and so on. Such as adding carrageenan jelly elastic and simple preparation process, so instead of agar, gelatin and pectin is widely used in the production of jelly.

Application in other foods

As a food additive, thickeners are widely used in the food industry. In addition to the above food applications, can also be used in preservation, canning, health care, confectionery and other foods. For example, adding sodium alginate in health food has the effect of inhibiting the rise of cholesterol, total fat and total fatty acid concentration in serum and liver; agar, carrageenan, pectin and so on as a gelling agent for the production of fudge, with good elasticity and toughness, but also can be made into a variety of flavors; meat flavors added to the thickener has a thickening, salt resistance, temperature and other roles.

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Ring pull caps and crown caps are two common sealing methods for beverage cans. Each of them has its own advantages:

 

1. Ring pull caps:

   - Easy opening: Side-pull tabs feature a user-friendly opening design that does not require additional tools or equipment.

   - Hygienic safety: Once opened, the Ring pull caps can be completely detached from the can, avoiding cross-contamination with the beverage.

   - Versatility: Ring pull caps are suitable for various beverage types and sizes, from small cans to large beer cans.

 

2. Crown Cap:

   - Strong sealing: Crown caps utilize a folded sealing design that effectively prevents liquid leakage and maintains beverage freshness.

   - Cost-effective: Crown caps have relatively low production costs, making them suitable for large-scale production and packaging.

   - Long history: Crown caps have a long-standing history and wide application in the beverage industry.

 

In general, Ring pull caps offer convenience and hygiene, catering to consumers looking for easy and quick opening experiences. On the other hand, crown caps provide strong sealing performance and cost-effectiveness, making them suitable for mass production and packaging. The choice between these two types of closures can be based on specific product requirements and market demands.

In the world of beverage packaging, 330ml aluminum cans come in two popular options: the standard can and the sleek can. While they both serve the purpose of containing beverages, there are noticeable differences between the two. This aims to explore and compare the features and benefits of 330ml standard aluminum cans and 330ml sleek cans.

 

1. Design and Appearance:

- 330ml Standard Aluminum Can: The standard can is cylindrical in shape with vertical grooves and a wider diameter. It has a traditional and familiar look that is commonly associated with canned beverages.

- 330ml Sleek Can: The sleek can, also known as the slim can, features a more elongated and slender design. It has smooth sides and a narrower diameter, giving it a modern and stylish appearance.

 

2. Portability:

- 330ml Standard Aluminum Can: Due to its wider shape, the standard can may be slightly bulkier to carry. However, it offers a sturdy grip and stability.

- 330ml Sleek Can: The sleek can's slim and tall structure makes it easier to hold and carry, especially for consumers on the go. It offers a more convenient and portable option.

 

3. Shelf Space and Storage:

- 330ml Standard Aluminum Can: With its wider diameter, the standard can occupies more shelf space. However, it provides greater stability when stacked.

- 330ml Sleek Can: The sleek can's narrower diameter allows for efficient use of shelf space. It is often preferred by retailers as it enables them to display more products in the same storage area.

 

4. Branding Opportunities:

- 330ml Standard Aluminum Can: The broader surface area of the standard can provides ample space for branding, product information, and eye-catching designs.

- 330ml Sleek Can: Despite having a more slender profile, the sleek can offers a taller canvas for creative and impactful branding, allowing for unique and visually appealing packaging.

 

5. Consumer Preference:

- 330ml Standard Aluminum Can: The standard can is a recognizable and established choice for many consumers due to its traditional design and wide availability.

• 330ml Sleek Can: The sleek can appeals to consumers seeking a modern and upscale image. Its sleekness and sleek shape add to a premium drinking experience.
•  

Both the 330ml standard aluminum can and the 330ml sleek can serve as popular options for beverage packaging. The choice between them depends on factors such as branding objectives, consumer preference, and portability requirements. Ultimately, brands can select the can style that best aligns with their product positioning, target market, and overall packaging strategy.

 

 

Baofeng is gearing up to attend METPACK 2023, the world's leading trade fair for metal packaging. The event, which will take place in Essen, Germany, from May 2 to 6, 2023, will bring together industry experts and key players from around the globe to showcase the latest trends and innovations in metal packaging technology.

Baofeng's participation in METPACK 2023 comes at a crucial time when the demand for sustainable packaging solutions is at an all-time high. The company's team of experts will showcase their aluminum EOE, which include eco-friendly options that reduce carbon footprint while maintaining the highest standards of quality and durability.

xmbaofeng's focus on sustainable packaging aligns with the event's overarching theme, which is centered around the sustainability of metal packaging. The company's innovative solutions aim to provide customers with an environmentally conscious packaging option that is both efficient and cost-effective.

Moreover, Baofeng's team of experts will be available to discuss their products and services in detail and answer any questions that visitors may have. The company's participation in METPACK 2023 underscores their commitment to driving innovation in the packaging industry and reinforces their position as a key player in the market.

In conclusion, METPACK 2023 promises to be an exciting event for the packaging industry, and Baofeng's participation is sure to be a highlight. Visitors can expect to see cutting-edge technology and sustainable packaging solutions that are sure to set the standard for the industry. Baofeng's innovative product range and commitment to sustainability make them a must-visit at the event.

 

 Glucose (GLC), a monosaccharide (or simple sugar), is an important carbohydrate of biology. It is used by living cells as a source of energy and metabolic intermediates. Glucose is one of the main products of photosynthesis and begins cellular respiration in prokaryotes and eukaryotes. The name comes from the Greek word glykys, which means "sweet", plus the suffix "OSE" for sugar. The stereoisomer of the sugar aldohexose, glucose, only one of which (D-glucose) is biologically active. This form (D-glucose) is often referred to as glucose monohydrate or, especially in the food industry, simple glucose (dextrose).

This article deals with D-glucose. The mirror molecule L-glucose, cannot be metabolized by cells by the biochemical processes known as glycolysis. Glucose is produced commercially by enzymatic hydrolysis of starch. Many crops can be used as sources of starch. Corn, rice, wheat, potato, cassava, jicama, and sago are all used worldwide. In the United States, corn starch (maize) is used almost exclusively. Glucose is ubiquitous as a biofuel. It is used as an energy source in most organisms, from bacteria to humans. Glucose can be utilized by either aerobic or anaerobic respiration (fermentation). Carbohydrates are the main source of energy for the human body, providing about 3.75 kcal of energy per gram of food (16 kJ) through aerobic respiration. Breakdown of carbohydrate (e.g., starch) production, mono- and disaccharides, most of which are glucose.

Through the reactions of glycolysis and the tricarboxylic acid cycle (OAI), glucose is oxidized, eventually forming carbon dioxide and water, producing energy, mostly in the form of ATP. The insulin response, and other mechanisms, regulate the concentration of glucose in the blood. High fasting blood glucose levels are indicative of pre-diabetic and diabetic conditions. Glucose is the main source of energy for the brain, so its availability affects mental processes. When glucose is low, mental processes that require mental effort (e.g., self-control) are impaired. Glucose production is critical in protein and lipid metabolism. In addition, in plants and most animals, it is a precursor to vitamin C (ascorbic acid) production. It modifies the glycolytic pathway used in these processes.

Glucose is used as a precursor for the synthesis of several important substances. Starch solution starch, cellulose, and glycogen ("animal starch") are common glucose polymers (polysaccharides). Lactose, the main sugar in milk, is a glucose-galactose disaccharide. Add sucrose, another important disaccharide, to glucose, and fructose. These synthesis processes also rely on glucose phosphate as the first step through glycolysis.

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Aspartame is a sweetener that is 200 times sweeter than sucrose. It is regularly consumed by approximately 350 million people worldwide and is estimated to account for 62% of the world market share of sugar substitutes. In the UK it is the main ingredient in many low-calorie drinks, fruit juices, confectionery, pintxos, medical preparations and vitamins, and in particular some desserts consumed by children mostly contain this artificial sugar substitute.

Aspartame is about 200 times sweeter than regular sugar and contains fewer calories than regular cane sugar; one gram of aspartame has about 4 kilocalories. However, the amount of aspartame needed to make people feel the sweetness is so small that the calories it contains can be ignored, so it is also widely used as a substitute for cane sugar. The flavor of aspartame is different from that of regular cane sugar. The sweetness of aspartame is delayed and lasts longer than sugar, but some consumers find it unacceptable and therefore some consumers do not like the use of sugar substitutes. If acetosulfanilamide is mixed with aspartame, the resulting taste may be more sugar-like.

Aspartame hydrolyzes at high temperatures or high pH, so it is not suitable for foods that need to be baked at high temperatures. However, heat resistance can be improved by combining it with fats or maltodextrins. The stability of aspartame in water is mainly determined by pH. At room temperature, it is most stable at pH 4.3 and has a half-life of about 300 days. At a pH of 7, the half-life is only a few days. However, most beverages have a pH between 3 and 5, so aspartame added to beverages is stable. However, when a longer shelf life is required, as in the case of syrups for automatic beverage dispensers, aspartame can be mixed with other more stable products. Aspartame is mixed with other more stable sweeteners, such as saccharin. When used in powdered brewed beverages, the amino group of aspartame reacts with the aldehyde group of some flavor compounds, resulting in a loss of both sweetness and flavor. This can be avoided by protecting the aldehyde group with an acetal. 

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Maltol and ethyl maltol are both food flavoring compounds commonly used in food and beverages. The main difference between the two lies in their chemical structures and properties.

Maltol, also known as 3-hydroxy-2-methyl-4H-pyran-4-one, is a naturally occurring organic compound. It has a sweet, caramel-like aroma and is often used to enhance the flavor of various food products. Maltol is water-soluble and is known for its ability to enhance the perception of sweetness in food and beverages, even at low concentrations. It is commonly used in baked goods, desserts, dairy products, and confectionery.

Ethyl maltol, on the other hand, is a derivative of maltol in which an ethyl group is attached to the pyran ring. Its chemical name is ethyl 3-hydroxy-2-methyl-4H-pyran-4-one. Ethyl maltol shares a similar sweet, caramel-like aroma with maltol but is considered to have a more intense and longer-lasting sweetness. This compound is also more soluble in alcohol than maltol and is often used in alcoholic beverages and flavoring formulations that contain alcohol.

In summary, maltol and ethyl maltol are flavoring compounds with similar sweet, caramel-like aromas, but ethyl maltol is considered to have a more intense sweetness and is more soluble in alcohol compared to maltol.