Knowledge

Jinbei Nanshan Low G | Complex Sugar, an authoritative certified low Gl food with the characteristics of low G | food, can help reduce obesity and sugar Risk of diseases such as urinary diseases. The

Since low GI foods are so good, is it okay to only eat low GI foods? Of course not! Foods rich in protein or fat have a longer digestion time and lower GI values, such as sausages and bacon, which are

After more than 40 years of continuous research, the "GI concept" has played an important role in various fields, such as chronic disease management, weight management, pregnancy health, athlete perfo

The GI value of food is influenced by many factors. Based on the data from the "GI International Joint Research and Testing Laboratory", the following influencing factors have been summarized: Foods w

GI (Glycemic Index) is the glycemic index, also known as the glycemic index, which is the ratio of the glycemic effect of specific foods to the glycemic effect of standard foods such as glucose. It is

During the use of stevia glycosides, compounding is an extremely common process, and overall, no sweetener is perfect. In order to fit the taste curve of sucrose, two or more sweeteners are usually co

Composite sweeteners can be divided into two categories based on their morphology: solid and liquid, with solid including granular, powdered, and granular powder forms. The components of compound swee

1. Collaborate to increase efficiency and reduce costs. For example, a mixture of 10% fructose and sucrose has a 30% increase in sweetness compared to a 10% sucrose solution, while the cost is reduced

Sweeteners are a very important type of food additive. Currently, both globally and in China, the sales of sweeteners in food additives rank among the top. The ideal sweetener requirements are: safe a

It refers to a type of sweetener that combines two or more natural or chemically synthesized sweeteners to enhance sweetness and flavor, compensate for or mask bad taste. It can partially or completel

Compared to xylitol, erythritol has the following advantages: 1. Erythritol is a natural zero calorie sweetener, while xylitol has calories. 2. Erythritol has a higher tolerance than xylitol. Eating t

The current candy and chocolate market has also shifted from using sucrose as a basic raw material to using new low sugar and low heat sugar based products as raw materials. In recent years, functiona