Healtang D-xylose Applications

Where preparation of cooked food ,there will be a process of Boiled、steamed、fried、 grilled, in this process ,there will be a pleasant fragrance arised (because of the saccharide and the amino acid contained in the food ) , then the “Maillard reaction” act. During the Reaction , D-xylose is the best choice , because D-xylose have the most sensitive in reaction process. In the process of manufacturing foodstuff, just adding less (0.05-2%) of D-xylose is fine ,the flavor will have a large enhancement  .
　　

During the meat ware processing ,Saccharide is the most important . After heating ,you will find that D-xylose is better than glucose or Sucrose in remedying the color、flavor、and fragrant . The following is one test in Mutton flavors sausage
　 

Test

Mutton and Pork Mixture Ratio in Sausage:

　　Raw Meat　 Ratio％　Amount(kg)
　　Mutton　　 60　　1．8
　　Pork    　 20　　0．6
　　Lard　　   20　　0．6

Adding D-xylose(0.6% of the weight of Mutton and Pork) as Flavors improver into the Raw Meat; Salt: 2.5%, Nitrate: 0.2%; Sodium nitrite:0.01%. Maintain24 hours in low temperature(2-5℃)

other ingredients and additives (% )

　　Compound phosphate　 0．2
　　Sodium glutamate　　  0．3
　　Antiseptic      　　　 0．025
　　Potato starch         　　5
　　Ice water      　　　　 15
　　

D-xylose can be used as the raw materials of Meat Flavor
　　

During the Cooked meat Processing industry, always need to add some Meat Flavors , Beef flavor、Pork flavor、Chicken flavor etc. . Some Meat Flavors what we imported from overseas countries mainly use the Enzyme Extracts from the Meat as the base materials , and then add Amino Acid & Saccharides to act “Malliard Reaction ”, in this way we can get realistic flavors . The following are some tests from Healtang Biotech Co,Ltd:
　　1．Healtang tests：mg
　　Glucose　　60
　　Ribose   　40
　　D-xylose   60
　　monosodiumglutamate  20
　　cystein      20
　　taurine      22
　　methinonine  11
　　glycine      8
　　arginine      6
　　5－nucleotides 25
　　Gelatin      500
　　Sodium chloride  100
　　2．Healtang Flavors Ingredient in baking pork ：g
　　Proline      70
　　Cysteine     16．5
　　Methionine   4
　　D-xylose     17
　　glycerol      142．5
　　Water       125　

D-xylose can be used as Antioxidants in Foodstuff

　　Some Study showed that the Maillard reaction product is MRPs(one of the natural products extracted from plant , and in the overseas called Mrps), in the MRPs contains melanoidins、Carbonyl amine polymer and Heterocyclic compounds etc . Among these ,melanoidins is one of products which can inhibit the oxidizing of the triacylglycerol   　　

The antioxygenic property discrepancy between D-xylose & Fructose & Glucose and other Six different Amino Acids
　Glutamate　 Cysteine　 Cysteine　 Histidine　 Lysine　 Arginine
Fructose　 0　　　  　0．3　　　 0．3　　 0．5　      0．8　　0．4
Glucose   0．1　　　　0．1　　   0．5　　0．85　   1．2　　0．5
D-xylose  0．2　　　  0．15　　  0．3　　0．8　    3．8　　5．5

Result from the Above:  Abtaining higher Malliard Reaction product, D-xylose is the best in Raw material , Lysine is the best in Amino Acid
　

From Healtang Biotech Co,Ltd , we know that the best choice to enhance the antioxygenic property is adding D-xylose (0．3％～0．8％)

Authorized by Healtang Biotech Co,Ltd

2010.07.23