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Less consumption, calorific value is small

- Feb 02, 2018 -

Human taste receptors are taste buds, mainly in the tongue, palate and pharyngeal mucosa. Most mammalian taste buds spherical, the top of the oral epithelial surface has an opening, called the taste hole. The taste buds consist of 50 to 150 taste bud cells, which are classified into 4 types according to their ultrastructure, namely, dark cells (type I), bright cells (type II), basal cells and stem cells. Sensory taste is mainly the first two types of cells, dark cells were elongated fusiform, extending from the base of the taste buds has been extended to the top of the top of the end of many small villi, because of their affinity for basophilic dyes. On the other hand, bright cells have low affinity for basophilic dyes, and are also spindle cells, but have a single, large, clubbed villus at the top. Microvilli protrude from the osmotic pores and infiltrate within the salivary layer on the surface of the oral epithelium. When the chemical (odor) dissolved in saliva binds to the taste receptor on the microvilli, the receptor protein of the taste receptor is activated to induce taste Amplification of signal transduction cascades causes the sensory nerve fibers distributed in the basal portion of the taste-sensing cells to be excited and progressively translocates them through the brainstem up to the taste center for signal processing, eventually resulting in an adaptive response to taste

Sweeteners are food additives that impart a sweet taste to a food or feed. There are many sweeteners used in the world, there are several different classification methods: According to their sources can be divided into natural sweeteners and synthetic sweeteners; according to their nutritional value is divided into nutritional sweetener and non-nutritive sweet Flavors; according to their chemical structure and nature into sugar and non-sugar sweeteners. Sugar alcohol sweetener and more by artificial synthesis, its sweetness and sucrose almost. Because of its low calorific value, or because it has a different metabolic process with glucose, can still have some special uses. Non-sugar sweeteners sweetness is high, less dosage, calorific value is small, mostly not involved in the metabolic process. Often referred to as non-nutritive or low-calorie sweetener, said high-intensity sweetener, sweetener is an important species

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