NUTRITIONAL VALUE OF FOOD SUPPLEMENTS AND THEIR IMPACT ON THE BODY

ABSTRACT

The article provides some scientific information about the use of food additives in the food industry and their biochemical properties, as well as their effects on the body.

АННОТАЦИЯ

В статье приведены некоторые научные сведения о применении пищевых добавок в пищевой промышленности и их биохимических свойствах, а также об их воздействии на организм.

Keywords: sweeteners. malt extracts, lactose, xylitol, sorbitol, polyhydric alcohols, cyclomates aspartame.

Ключевые слова: подсластители. солодовые экстракты, лактоза, ксилит, сорбит, многоатомные спирты, цикломаты аспартам.

Sweeteners. Sweeteners have long been used in the food industry, cooking and home cooking. Honey, vegetable juices and fruits are the first ones. The main sweetener used today in everyday life is sucrose. [1].

In order to expand the production of products for people with reduced calorie content and a number of diseases, primarily diabetes, taking into account the latest scientific nutritional requirements, both natural and artificial substitutes for sucrose have been developed, the production of which is expanding. In the food industry, the use of sweeteners made from starch is expanding: molasses (low-sugar, caramel, glucose molasses), glucose-fructose syrups, glucose syrups [2].

Malt extract is an aqueous extract of barley malt, a mixture of mono- and oligosaccharides (glucose, fructose, maltose, sucrose), proteins, minerals and enzymes. The content of sucrose reaches 5%. It is used in the confectionery industry for the preparation of baby food [3].

Lactose is a milk sugar used in baby food and in the manufacture of special confectionery products.

Polyhydric alcohols (polyols). Sorbitol and xylitol are widely used as sweeteners. They are sometimes called sugar alcohols.

Figure 1. Xylitol

Figure 2. Sorbitol

The sweetness of xylitol and sorbitol in relation to sucrose is 0.85 and 0.6. They are almost completely absorbed by the body. Xylitol also has a positive effect on the condition of the teeth, increases the secretion of gastric juice and bile [4].

Synthetics use a white crystalline substance - saccharin, which has a melting point of 228-229 °C and a sweetness 300-500 times greater than that of sucrose.

Figure 3. Saccharin

It is usually consumed in the form of sodium salts, which are 500 times sweeter than sucrose. Therefore, the dose may be too small. When sugar is consumed, it passes through the digestive tract and is 98% excreted in the urine. The World Food Organization is allowed to use 5 g per 1 kg of product. However, its safety needs more scrutiny and should not be consumed in the daily diet. It is used in the manufacture of food products, dietary cheeses, drinks, chewing gum for diabetics.

Cyclomats are compounds that do not have a bitter and sweet taste, are stable during boiling and cooking, and are highly soluble in water. It is 30 times sweeter than sucrose.

Figure 4. Sodium cyclamate

Figure 5. Calcium cyclamate

Used in the confectionery and beverage industry in several countries.

Aspartame. Recently, aspartame, a dipeptide (a compound consisting of two amino acid residues), has also been used as a sweetener:

Figure 6. Aspartame

Aspartame contains the amino acid residues aspargine and phenylalanine. During cooking, in the presence of moisture and at high temperatures, aspartame is partially converted to diketopiperazine. It has been extensively tested for toxicity and carcinogenicity and is considered harmless. Aspartame has no side effects on the gastrointestinal tract, cardiovascular and central nervous systems. It is suitable for sweetening foods that do not require heat treatment (eg creams, ice cream) as well as pharmaceuticals. For heat-treated, long-term storage products, its use is impractical due to the reduced level of product sweetness.

Table 1.

Below provides information on nutritional supplements currently consumed.

In conclusion, completing the discussion of sweeteners, it should be noted that the use of many sucrose substitutes requires the use of additional fillers, preservatives.

Список литературы:

1. Шодиев Д. А., Нажмитдинова Г. К. Пищевые добавки и их значение // Universum: технические науки. – 2021. – №. 10-3 (91). – С. 30-32.
2. Шодиев, Д. А. у. Специфические аспекты производства продуктов питания / Д. А. у. Шодиев, Г. К. к. а. Нажмитдинова // Universum: технические науки. – 2021. – № 3-2(84). – С. 91-94. – DOI 10.32743/UniTech.2021.84.3-2.91-94. – EDN ETVIFG.
3. Шодиев Д. А. Значение биологических количеств микроэлементов растениями //Formation Of Psychology And Pedagogy As Interdisciplinary Sciences. – 2022. – Т. 1. – №. 9. – С. 297-301.
4. Шодиев, Д. А. У., & Курбонов, Х. А. Ў. (2022). ПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ ПИЩЕВЫХ ДОБАВОК В ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ. Universum: технические науки, (5-7 (98)), 24-26.