Modified soybean phospholipid refers to a type of phospholipid that has been altered or processed in some way to improve its functionality or suitability for various applications. This can include changes to the chemical composition, molecular structure, or physical properties of the phospholipid. Modified Soybean Pholipid,Modified Soybean Lecithin Oil,Modified Soy Lecithin Oil,Modified Soy Lecithin Jiangsu Chenwei Biology and Technology Co. LTD , https://www.cwsoybean.com
In 1998, the AACC established a special committee on the definition of dietary fiber. In 1999, the academic community discussed the issue of the unification of the definition of dietary fiber, and held a series of meetings and seminars. On March 7, 1999, the World Wide Web site on the definition of dietary fiber was opened. In less than 10 days, there were more than 100 scientists from the United States, Canada, Argentina, Australia, Brazil, Germany, New Zealand, Finland, and Peru to dietary fiber. The definitions were discussed online. These members represented the academic community, the public welfare community, the regulatory authorities, the business community, and so on. On June 2-3, 1999, AACC and the International Life Sciences Association (ILSI) jointly established a working committee on the definition of dietary fiber, discussed the exact definition of dietary fiber, and reached an agreement. On July 26, 1999, the IFT annual meeting held a special forum on this issue in Chicago. On November 2 of the same year, a special meeting was held at the 84th AACC annual meeting to discuss the definition of dietary fiber. The final definition was as follows:
Dietary fiber refers to the sum of edible vegetable ingredients, carbohydrates, and similar substances that can be digested and absorbed by the human small intestine and can be partially or fully fermented in the human large intestine, including polysaccharides, oligosaccharides, lignin, and related plants. substance. Dietary fiber has one or more physiological functions such as laxative, regulating blood glucose concentration, and lowering blood fat. The above definition clearly stipulates the main components of dietary fiber. Dietary fiber is an edible plant component, rather than an animal component. It mainly includes cellulose, hemicellulose, pectin, and hydrocolloid substances, such as gums and seaweed polysaccharides. Other components; also include lignin contained in the plant cell wall; substances that are not decomposed by human digestive enzymes, such as resistant starch, resistant dextrin, resistant oligosaccharides, modified cellulose, viscous, Oligosaccharides and a small amount of related ingredients, such as wax paper, keratin, softwood fat and so on.
The main ingredient of dietary fiber
Dietary fiber is defined mainly by physiological functions and analytical methods. The components involved are very complex. In addition, with the rapid development of modern technology and the food industry, there are many food ingredients with similar dietary fiber properties, such as resistance. Starch, oligosaccharides, and Jerusalem artichoke polysaccharides, etc., make the limitations of the previous definition of dietary fiber more and more obvious. With the recognition of the important physiological functions of dietary fiber, there has been a large amount of dietary fiber foods, so it is necessary to give it an accurate definition of a unified situation.
Next Article
Astragalus stew chicken