New generation sweeteners replace diameter

The Institute of Food Industry has researched and successfully produced three types of sugar from agricultural by-products such as cassava starch, corn cobs, bagasse . These types of sugar, called "functional lines", can be used Replace diameters in the food industry.

Diameter is often used to produce candies and drinks.

However, this sweetener, if eaten a lot, causes tooth decay, adversely affects the body's resistance, increases the risk of obesity, diabetes and heart disease.

Therefore, many countries in the world such as America, China, Japan . have researched and produced new generation sweeteners, overcome the above disadvantages of diameter.

Not beyond that trend, since 2004, the group of authors led by TS. Nguyen Thi Minh Hanh, Chairman of the Department of Powdered Sugar, began researching technological processes to produce and refine functional sugar types maltooligosacarit, b-glucan and xylitol.

Sugar packets of maltooligosacarit (Photo: VNN)

The hydrolysis of corn cobs recovered the fluid containing xyloza

Produced by cassava starch hydrolysis using alpha-amylase enzyme, maltooligosacarit sugar helps reduce sweetness but does not affect the inherent flavor of confectionery and beverages.

The process of hydrolysis of corn cobs recovered xylose containing fluid (Photo: VNN) This sugar is effective against constipation, absorbed slowly into the blood should keep blood sugar level stable for a long time.

In addition, maltooligosacarit contributes to increased body tolerance as well as ability to work.
Maltooligosacarit has been tested on an industrial scale at Minh Duong Food Joint Stock Company (Ha Tay), with a capacity of 2,500kg / batch. The product is used to replace the diameter of ice cream production at Hai Ha Confectionery Company, Ky Lan Ice Cream, Hoang Anh Cocoa Company .

Estimated cost of 1kg maltooligosacarit is 8,820 VND, cheaper than the diameter (about 12,000 VND).

Unlike maltooligosaccarit, xylitol sugar is as sweet as sugar cane.

This feature along with the cool feeling in the mouth when dissolved makes xylitol extremely attractive in confectionery and beverage production.

Not only that, xylitol is used as an alternative sugar source for diabetics. It is also added to mouthwash, chewing gum and cream that prevent tooth decay due to its ability to inhibit the growth of some microorganisms.

According to Dr. Vu Nguyen Thanh, to create this type of sugar, the researchers hydrolyzed corn cobs to store the sugar containing xyloza.

After removing the toxin components, the yeasts isolated by the group from soil and fruit samples in Vietnam are used to convert xyloza into xylitol.

This product has been tested and used to produce chewing gum and hard candy at Hai Ha - Kotobuki confectionery factory. Estimated cost of 1kg xylitol is VND 68,000.

Not only that, the research team also developed b-glucan extraction technology from mutant S.cerevisiae yeast strain. To obtain this strain, the group mutated wild yeast strains isolated from yeast residues.

Preparations that work to restore the number of peripheral blood white blood cells in immunocompromised animals due to irradiation.

According to Dr. Hanh, the Food Industry Institute has signed a cooperation contract for b-glucan production to serve medicine and medicine with the Military Medical Institute 103.

The team is mixing cassava starch for sugar production
maltooligosacarit at Minh Duong company (Ha Tay) (Photo: VNN)

Gum using xilytol (Photo: VNN)

Hard candy (Photo: VNN)