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Cultured dextrose is a food additive used to inhibit the growth of undesirable bacteria and mold in food. Often used in place of benzoates and sorbates, it is considered by some consumers to be a more "natural" ingredient, because it is prepared by the fermentation of milk or sugar powders by the probiotic bacteria Propionibacterium freudenreichii and Lactococcus lactis, both of which are ...
Glucose (dextrose) has a molecular mass of 180, while water has a molecular mass of 18. For each 2 glucose monomers binding, a water molecule is removed. Therefore, the molecular mass of a glucose polymer can be calculated by using the formula (180*n - 18*(n-1)) with n the DP (degree of polymerisation) of the glucose polymer.
The glucose units are primarily linked with α(1→4) glycosidic bonds, like those seen in the linear derivative of glycogen (after the removal of α1,6- branching). [1] [4] [5] Commercial maltodextrin is typically composed of a mixture of chains that vary from three to 17 glucose units long.
It compares available carbohydrates gram-for-gram in foods to provide a numerical, evidence-based index of postprandial (post-meal) blood sugar level. The concept was introduced in 1981. [1] The glycemic load of food is a number which estimates how much a food will raise a person's blood glucose level. [citation needed]
Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.
A food product with excellent micronutrient content may get a very low nutrient density, if it also has significant energy content, even if that energy is provided by healthy macronutrients like essential amino acids, unsaturated fats and slow carbohydrates.
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Food recovered by food waste critic Robin Greenfield in Madison, Wisconsin, from two days of recovery from dumpsters [1]. Food loss and waste is food that is not eaten. The causes of food waste or loss are numerous and occur throughout the food system, during production, processing, distribution, retail and food service sales, and consumption.