On June 15, 2022, Zhou, Xuan; Wang, Mingli; Zhang, Le; Liu, Zhijing; Su, Chengcheng; Wu, Mengguo; Wei, Xuan; Jiang, Lianzhou; Hou, Juncai; Jiang, Zhanmei published an article.Related Products of 585-88-6 The title of the article was Hydroxypropyl methylcellulose (HPMC) reduces the hardening of fructose-containing and maltitol-containing high-protein nutrition bars during storage. And the article contained the following:
In this study, high-protein nutrition bars (HPNBs) were prepared using sodium caseinate and either fructose or maltitol as raw materials. The effects of the incorporation of hydroxypropyl methylcellulose (HPMC) on the hardness and physicochem. changes of HPNBs during storage were evaluated. Both HPNB systems containing HPMC exhibited significantly lower hardness than the control HPNBs (no HPMC) during storage, and the change in hardness was dependent on the concentration of HPMC added. The incorporation of 2% HPMC reduced the hardness of the fructose-containing and maltitol-contianing HPNBs by 44.83% and 27.89%, resp. after 35 days of storage. The addition of HPMC inhibited Maillard reactions within the fructose-containing HPNBs, which exhibited little changes in the total color and composition of free amines. HPMC also significantly mitigated the increase in the insoluble protein content and the transformation of β-turn to β-sheet in proteins that were observed in both HPNB systems during storage. SEM also confirmed that the texture of the HPNB containing HPMC changed less during storage compared to the controls. These results indicated that HPMC could be used as an inhibitor to reduce the extent of Maillard reactions and protein aggregation during food storage. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Related Products of 585-88-6
The Article related to hydroxypropyl methylcellulose fructose maltitol protein nutrition bar hardening, Food and Feed Chemistry: Packaging, Preservation, and Processing and other aspects.Related Products of 585-88-6
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