Food additive and low gi food
Patent Information
- Application Number
- CN202610790009.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- Filing Date
- 2026-06-03
- Publication Date
- 2026-08-28
- Estimated Expiration
- 2046-06-03
AI Technical Summary
还有一种方法是在面粉中加入添加剂，以降低其GI，这种一般称为低GI添加剂，比如中国专利CN118614522A公开一种降食物GI的复配果胶组合物，组分包括：低酯果胶和二价/三价阳离子金属盐，低酯果胶与二/三价阳离子在胃内酸性环境中发生较为强烈的架桥反应，阿拉伯木聚糖与低酯果胶发生复合交联反应，使得食糜内部之间的连接性增强，紧密结合，也会在食糜表面形成类似于“包埋外壳”的形态，使其中的碳水更加缓慢地在胃内释放，导致碳水消化进入肠道及吸收入血速度变慢，以降低餐后血糖反应
（1）本发明提出一种低GI食品添加剂，原料组分包含低酯果胶和改性纤维素，且低酯果胶和改性纤维素的重量比在一定范围内，在23-36℃具有温度敏感性，室温（20℃左右或以下）为流体状态，不影响食品的加工（比如揉面或制成米浆）；当食品被加热或进入人体（36.5-37℃），温度的作用下添加剂由溶胶转变为凝胶，且结构强度较高，从而包裹在食品（比如面类食品或米制食品）的表面并起到隔绝作用，较好的阻隔了唾液淀粉酶、胃酸等与食品的接触，延缓了唾液淀粉酶、胃酸等对食品的降解作用和碳水化合物转化为葡萄糖的速率，从而获得低GI食品。
Smart Images
Figure CN122296453B_ABST
Abstract
Claims
1. A food additive, characterized in that, The raw material components include low-ester pectin and modified cellulose; The weight ratio of the low-ester pectin to the modified cellulose is 1:2-4:1; The degree of esterification of the low-ester pectin is 10-50%; The viscosity of the 2wt% aqueous solution of the modified cellulose at 20°C is 10-5000 mPa·s. The sol-gel transition temperature of the food additive at a 1 wt% concentration in aqueous solution is 23-36℃. The modified cellulose is selected from one or more of methylcellulose, hydroxypropylcellulose, and hydroxypropylmethylcellulose.
2. The food additive according to claim 1, characterized in that, The weight ratio of the low-ester pectin to the modified cellulose is 1:2-2:1; The ratio of the storage modulus G' to the loss modulus G'' of the 1wt% aqueous solution of the food additive at 36.5-37℃ is not less than 1.
5.
3. The food additive according to claim 1, characterized in that, The combined weight of the low-ester pectin and the cellulose in the food additive shall not be less than 10% by weight.
4. The food additive according to claim 1, characterized in that, The degree of esterification of the low-ester pectin is 15-40%.
5. The food additive according to claim 1, characterized in that, The raw material components also include one or a combination of two or more of the following: salt, konjac flour, β-glucan, resistant starch, fructooligosaccharides, and resistant dextrin.
6. A low-GI food, characterized in that, The constituent ingredients include the food additives described in any one of claims 1-5; The food additive shall be present in the low-GI food at a weight percentage of not less than 0.01%.
7. The low-GI food according to claim 6, characterized in that, The ingredients also include one or both of flour and rice flour.
8. The low-GI food according to claim 7, characterized in that, The ingredients also include yeast, and the food additive constitutes no less than 0.1% by weight of the low-GI food.
9. The low-GI food according to claim 6, characterized in that, The low-GI foods are noodle-based or rice-based foods; The noodle products are selected from one of the following: noodle-based foods, pasta-based foods, and baked foods. The rice-based food products are selected from one of the following: granular rice products, strip-shaped rice products, and cake-shaped rice products.
Citation Information
Patent Citations
Compound pectin composition for reducing food GI, preparation method of compound pectin composition and prepared low-GI food
CN118614522A
Low-GI formula food suitable for diabetics and preparation method of low-GI formula food
CN119732489A