Study On Rheological Property And Production Of Xylitol Jelly

Xylitol is a functional sweetener. It tends to be a substitute of sucrose for thecharacteristics of low cariogenicity without elevating the value of blood glucose. Andxylitol is gradually applied to low-sugar or sugar-free food. However, some studiesshowed that uptaking too much xylitol would increase triglycerides in blood, whichmight cause coronary atherosclerosis. So we should not eat too much xylitol.According to the Chinese physique, the intake upper limit of xylitol is50g daily. Inthis thesis, jelly was produced by using κ-carrageenan and konjac glucomannan glueas compounded jelling agent, and adding xylitol and sucrose as sweet agent. Thisresearch was to study the influence of the rheological property on xylitol-complexgum system, as well as the impact of xylitol on the gelling property. Itpresented the basic formula of xylitol jelly, and its functions were explored.1. The rheological properties of the Xylitol-complex adhesive systemThe hybrid system was formed by combination quantitative xylitol withκ-carrageenan and konjac gum as complex ratio of5:3. The effects of the followingfactors on viscosity were investigated: fluid types at the different concentrations ofcrumb rubber, powder concentration, temperature, citric acid, xylitol, potassiumchloride and freeze-thaw processing. The non-Newton index and apparent viscosity ofmixed system in different concentrations were obtained by fitting the flow curve withpower law model. The curve of the viscosity and the mixed powder massconcentration could also be fitted by a binomial indicating the obviouscorrespondency. The relation curve of the viscosity and temperature was fitted withthe Arrhenius equation by the mixed rubber powder qualities of4g,7g,10g, andxylitol dosage of4g, meanwhile the activation energy E0of the three colloidalsolutions and the constant A were obtained.2. Effect of xylitol on the gel properties of the mixed system withK-carrageenan and konjacThe impact of xylitol on the formulated gel strength, gel point and meltin g point value, the texture characteristics, dynamic viscoelasticity and thixotropywas discussed. The results showed that there was no significant effect of the addition of xylitol on the gel strength of the system, the gel point and melting point, the cohesive, elastic. However, it significantly decreased the hardness of the system and values of Mc. After adding xylitol, there was an apparent thixotropic loop in the blend but no significant influence on the area of the thixotropic loop.3. Study on the basic formula of jelly with partly replacing sucrose by xylitolBased on the properties of rheological and gel, the experiment was to study theeffects of the dosage of xylitol, mixed rubber powder, citric acid and potassiumchloride on the gel strength and syneresis rate of jelly. According to theorthogonal experiment, the basic formula of the jelly with partly replacing sucrose byxylitol was determined.4. Animal experiments of the xylitol jellyThe influence of xylitol jelly on body weight, blood glucose, blood lipids of micewas studied by animal gastric lavage test. The results revealed thatcompared with the full-sugar jelly, xylitol jelly could significantly slow down the rateof weight gain and lower blood lipid levels, but there was no significant effect onblood glucose of mice.