What are the differences between glucose and sodium gluconate, what are their functions and what are their applications.

Sodium gluconate

Sodium gluconate can replace table salt: the salt taste of sodium gluconate is close to that of table salt, and the molecular weight of sodium accounts for only 10.5%. Compared with table salt, the sodium content of the former is only 1 / 4 of that of the latter. Compared with other low sodium salts, sodium gluconate has the advantages of no irritation, no bitter taste, salt pungent taste and so on. It has become the best substitute for table salt. At present, it is widely used in food fields such as salt free soy sauce, bread and so on. In white bread, sodium gluconate completely replaces sodium chloride, which will not cause the difference of bread volume, nor affect its overall flavor and shelf life.

Sodium gluconate can improve food flavor: sodium gluconate has the effects of covering food bitterness, shielding peculiar smell and improving taste, and has a significant effect on the improvement of food flavor. By adding sodium gluconate to low-fat cheese, the original bitterness and astringency of low-fat cheese are eliminated and the overall taste is improved. By comparing the flavor of lactone tofu made with sodium gluconate and gypsum as coagulant, it is found that the tofu made with sodium gluconate is more tender and has higher taste and nutritional value.

What are the differences between glucose and sodium gluconate. Sodium gluconate can enhance the nutritional characteristics of food: it can enhance the nutritional characteristics of food. For example, through the in-depth study of cheese hardening, it is found that sodium gluconate can form a soluble complex with calcium ions and lactate ions in cheese, so as to increase the solubility of calcium lactate, which can not only effectively prevent cheese hardening, but also ensure the nutritional quality of cheese.

Function and efficacy of glucose

  1. Improve human immunity

Glucose is an essential nutrient for normal metabolism of the human body. After the human body inhales rich glucose, it can promote the regeneration of immunoglobulin in the human body, which is of great benefit to enhance human immunity. It is especially suitable for people with weak physique and poor immunity.

  1. Antiviral

Glucose can be used as the center of life activities. It is a core substance. It can control cell division and differentiation in the human body, promote the growth of human tissue cells, and prevent the formation of cancer cells in the human body. Providing sufficient glucose to the body every day can prevent cancer and reduce the activity of cancer virus, It can also reduce the occurrence of various viral diseases such as hepatitis and encephalitis.

  1. Maintain intestinal flora balance

Glucose also plays a very positive role in human intestinal health. After the human body absorbs glucose, it can adjust the micro ecological environment of the body and the whole digestive tract, accelerate the reproduction of probiotics in the human intestinal tract and promote the metabolism of garbage and toxins in the intestinal tract out of the body as soon as possible. It can not only maintain the balance of intestinal flora, It can also prevent enteritis, diarrhea, dysentery and other intestinal diseases.

  1. Delay skin aging

Glucose can also activate the activity of human skin cells, accelerate skin cell regeneration, repair damaged skin cells, and reduce the damage of radioactive substances to human skin. If the body can absorb enough glucose, it can accelerate skin regeneration and metabolism, increase skin elasticity, and is of great benefit to delaying skin aging.

  1. Lower cholesterol

Although excessive glucose intake will lead to the increase of blood glucose, it can reduce the content of cholesterol in human blood, significantly reduce the number of low-density lipoprotein in human blood, accelerate the synthesis of high-density lipoprotein in human blood, and is of great benefit to maintain the stability of human blood lipid.