オーツベータグルカン粉末水溶性80%

オーツベータグルカン粉末とは何ですか?

オーツベータグルカンパウダーは、安全で食べられるオート麦由来の水溶性食物繊維です。それはデンプン、タンパク質および他の物質の消化と吸収を妨げる粘性の性質のために、人体にいくつかの有益な生理機能を持つことができます。オート麦は主に、果皮、種皮、デキストリン、サブデキストリンで包まれた胚乳と胚乳から構成されています。オーツベータグルカンは主に種子粒の胚乳細胞壁に存在し、サブデキストリン層にも多量の凝集が見られる。

オーツベータグルカンは、オート麦ブランから抽出される。現在、国内外で広く使われているオーツベータグルカン抽出法は、水抽出、アルカリ抽出、酸抽出、超音波抽出などだ。最も一般的に使用されている方法は、不溶性糖鎖を除去するための軽度の水抽出、デンプンを除去するためのアミラーゼの添加、タンパク質を除去するための等電点沈殿、そして最終的にアルコール分解によって高純度の水溶性オーツベータグルカン粉末が得られる。オート麦のβ収益-glucan 4%台の成長をオート麦のふすまからた。

グリーン 春の技術供給オーツベータグルカン粉末水溶性 80%、安定した品質と良好な水溶性の微細な粉末を有します。原材料から完成品まで、全生産工程を管理、追跡することができ、原材料の残留農薬を厳格に監視し、各種汚染物質の検査はグローバル基準を満たしています。グリーン springはhalal、kosher、cosmos、brc、ifs、fda、iso、その他多くの認証を取得しています。私たちは、信頼できるサードパーティのテストレポートを提供することができます。

规格:

規制:

euの規制に準拠しています。

Benefits:

Reduces Cholesterol

The beta glucan in oats enters the intestine, absorbs water and swells, absorbs cholesterol and bile, and wraps up excess fat and cholesterol in the intestine, reducing its absorption by the body. As early as 1963, it has been found that oatmeal bread, which replaces ordinary bread, can lower LDL cholesterol. Research by American experts shows that a patient with high blood cholesterol can reduce "bad cholesterol" by 8% with a daily intake of 3-4 grams of beta glucan. In 2010, the European Food Safety Authority, EFSA, also approved a health claim that oat beta glucan can reduce cholesterol levels.

Good for Intestinal Health

Beta-glucan itself is water-soluble, and after absorbing water, it can moisturize the intestines, promote intestinal peristalsis, and prevent constipation, as well as shorten the time of waste passing through the intestines and reduce the stimulation of intestinal carcinogens to the intestinal tract, thus preventing the effect of intestinal cancer. In addition, oat beta glucan powder can not be absorbed by the body, fermented in the colon, producing propionic acid, butyric acid, and other short-chain fatty acids, inhibit putrefactive bacteria, promote probiotics, maintains the balance of intestinal flora, prevent diarrhoea or constipation.

Enhancement of Immunity

Long-term studies have found that beta-glucan can enhance the vitality of macrophages and quickly kill invading viruses, bacteria, fungi and other disease-causing microorganisms. When there are necrotic tissues, bacteria or other foreign substances present in the body, beta-glucan wakes up the macrophages and gives it a helping hand.

Helps Regulate Blood Sugar

Insulin is a hormone that lowers blood sugar. A major reason for diabetics to have abnormal blood sugar regulation is that the pancreas is overworked for many years, making it overworked and less sensitive (insulin resistance). Oat beta glucan powder helps to reduce the absorption of sugar from food, and also has the effect of calming the rise in blood sugar after meals, thus reducing the workload on the pancreas. This in turn enhances insulin sensitivity and improves insulin resistance.

Applications:

In the Food Field:

Oat beta-glucan powder can be used in a variety of products such as health food, beverages, dairy products, cereal meal replacements, etc. It can increase the fibre content of the product and improve the taste and texture. It not only increases the fibre content of the product but also improves the taste and texture of the product. Oat beta glucan helps to reduce the fat and sugar content in food, provides low/no/reduced sugar innovation, meets the demand for clean labelling, and is an ideal functional ingredient for the development of new food products.

In Solid Beverages:

Oat beta glucan is used as an efficacious raw material with prebiotic and dietary fiber efficacy and is often used with probiotics in gut health food applications.

In Ice Cream:

Oat beta-glucan powder can be used as a thickener and stabilizer in the production of ice cream. The addition of 0.2% oat β-glucan to low-fat ice cream resulted in better ice cream texture, better melt resistance, and improved ice cream expansion and viscosity.

In Dairy Products：

Oat beta-glucan powder can thicken, viscosity, stable nature in an acidic environment and improve the organoleptic properties of the product. Liang Ying et al. added oat beta-glucan to yoghurt for testing and found that yoghurt with added oat beta-glucan had a smooth texture, delicate taste and milky flavour, and had good organoleptic properties. Oat β-glucan is a viscous polysaccharide, so adding it to yoghurt increases its viscosity and has a thickening effect. Yoghurt contains a large number of probiotics that are beneficial to intestinal health and the overall environment is acidic, but oat beta glucan is stable in yoghurt, with little change in water-holding capacity and viscosity over the shelf-life of the content.

Oat beta glucan powder can also be used as a fermentation substrate for probiotics such as bifidobacteria and lactobacilli. Jia Jianbo used oats and skimmed milk powder as the main raw materials to make oat bio-milk containing active ingredients with health care functions.