口香糖基:对成分,生产和评估方法的全面审查:生物降解性的进展和方法
Mona Kaveh1, Samira Yeganehzad1, Mansour Rabie Ashkezary2
1Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
Journal of texture studies
|August 16, 2023
概括
本综述详细介绍了口香糖基,它是影响口香糖质量和成分输送的关键组成部分. 它探讨了食品和医疗应用中至关重要的特性,生产和生物降解性.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
背景情况:
- 根是一种关键的,惰性体系统,定义了属性和成分的输送.
- 现有的文献缺乏关于牙基成分和特征的全面细节.
- 监管机构提供成分清单,但深入的科学理解仍然有限.
研究的目的:
- 为了提供一个全面的口香糖基础的概述.
- 涵盖特征,成分,应用,生产和评估方法.
- 审查基生物降解性的进展和方法.
主要方法:
- 关于口香糖基础的科学研究的文献综述.
- 对基成分的监管信息的分析.
- 探索关于基修饰和生物降解性的研究.
主要成果:
- 基显著影响的机械性能,灵活性和质量.
- 它的功能是作为甜味剂和调味剂的重要输送系统.
- 生物降解性是一个日益关注的问题,推动了牙基研究的创新.
结论:
- 对于产品开发来说,彻底了解牙基是必不可少的.
- 对基生物降解性的进一步研究对于可持续的应用至关重要.
- 本次审查巩固了知识,以加快口香糖技术的进步.
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