Creatine is a substance synthesized from three amino acids: arginine, glycine, and methionine. It can be synthesized by the body itself or consumed from food. Creatine, an amino acid derivative naturally produced in the human body, can rapidly increase muscle strength, speed up fatigue recovery and improve explosive power. The more it is stored in the body, the greater the strength and athletic ability.
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L-Arginine, with the chemical formula C6H14N4O2 and molecular weight of 174.20, is an amino acid compound. It participates in the ornithine cycle in the body and promotes the formation of urea so that ammonia produced in the body is converted into non-toxic urea by the ornithine cycle and excreted by the urine, thus reducing the blood ammonia concentration. There is a high concentration of hydrogen ions, which helps to correct the acid-base balance in the case of hepatic encephalopathy. Together with histidine and lysine, L-Arginine is a basic amino acid.
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Branched-chain amino acids, the three common amino acids in proteins, namely leucine, valine, and isoleucine, are collectively known as branched-chain amino acids (BCAAs), so they can also be called complex branched-chain amino acids. These amino acids promote anabolism (muscle growth) in two specific ways: (1) To promote insulin release. (2) To promote growth hormone release. The most important of the branched-chain amino acids are leucine, the precursor of acid (KIC), and HMB, which builds muscle, reduces fat and provides nutrients to the body. Whey protein has a high BCAA content and should be supplemented with 4-5 grams after training.
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D-Sorbitol is oxidized to fructose by D-Sorbitol dehydrogenase in mammals and humans, and then metabolized by the fructose-1-phosphate pathway, and its metabolism is not related to insulin in the body. At the same time, D-Sorbitol is not a suitable substrate for oral microorganisms without causing tooth decay and has a diuretic effect. So, do you know the function and role of D-Sorbitol and its application in food? Let's take a look.
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Carrageenan is a hydrocolloid/edible gum extracted from red algae and seaweeds. It is a plant-based natural coagulant extracted from algae, like agar, and appears as white or light brown granules or powder when dried. Although it is also an algae-derived gel, the texture of jelly made from carrageenan is more elastic than agar, so carrageenan is a good coagulant, usually replacing agar, gelatin, and pectin. Before understanding the effects of carrageenan, let's understand the definition of carrageenan.
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Maltodextrin is a polysaccharide food ingredient and a low conversion product between starch and amylose, while it has the appearance of a white or slightly light yellow amorphous powder without naked eye impurities, with a special odor and a non-sweet or slightly sweet taste.
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Xanthan gum, also known as xanthan gum, Hansen gum, or Xanthomonas polysaccharide, is a kind of monosporous polysaccharide produced by the fermentation of pseudoxanthoma spp. By Xanthomonas campestris with carbohydrate as the main raw material, by aerobic fermentation bioengineering technology, cut the 1,6-glycosidic bond, open the branched chain, in the 1,4-bond synthesis of straight chain composed of an acidic extracellular heteropolysaccharide. Let me take you to know more about xanthan gum.
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Agar is widely used as a clarifying agent in the brewing and wine industries, as a thickening agent in ice cream, pastries, and salad dressings, and as a lubricant in metal drawing, to name but a few. It is also used as a coagulant, suspending agent, emulsifier, preservative, and stabilizer. It is also used as a coagulant, suspending agent, emulsifier, preservative, and stabilizer. So do you know about agar? Let's take a look!
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