scispace - formally typeset
Search or ask a question

How much fiber is in gummy bears? 

Answers from top 6 papers

More filters
Papers (6)Insight
Fiber digestion in the rumen is not optimal, as is supported by the fact that fiber recovered from feces is fermentable.
These characteristics are associated with the removal of gummy tissues and with a decrease in the compactness of the fibres respectively.
Post-study discussions with school staff indicated that it is feasible to implement an in-classroom gummy bear snack program.
It was concluded that the incorporation of RPFP gave desirable texture, enhanced antioxidant activity and provided a natural vibrant red colour to the gummy confections.
All other parameters studied also emphasized the applicability and suitability of gummy exudate of Cochlospermum religiosum as a multifunctional, versatile novel bio-excipient for formulation development.
Thus, the stability of the betalain colour in the gummy candy was confirmed, exhibiting this food product a vivid red-purple colour, such representing a promising application for these natural pigments in food industry.

See what other people are reading

Can agar-based bioplastic use for straw?
5 answers
Agar-based bioplastic can indeed be utilized for straw applications. Research has shown that bioplastics, including agar-based materials, are profitable alternatives to conventional plastics. Additionally, the development of bio-based straw composite plastics incorporating natural renewable substances like straw powder has been explored, demonstrating improved mechanical properties and partial degradation capabilities. Furthermore, the use of fungal treatments, specifically white-rot fungi, has been investigated to enhance resin penetration and binding in straw composites, indicating the potential for passive fungal straw upgrading systems. These findings collectively suggest that agar-based bioplastics can be a viable option for the production of environmentally friendly and sustainable straws.
What are the environmental benefits of using natural fibers instead of synthetic fibers?
5 answers
Using natural fibers instead of synthetic fibers offers significant environmental benefits. Natural polymers like cellulose, starch, chitosan, and protein are biodegradable, biocompatible, and non-toxic, making them environmentally friendly alternatives to plastics. Additionally, natural fibers are renewable resources, reducing the strain on non-renewable sources and contributing to sustainability. The development of green composites from natural fibers, particularly chitosan-based composites, showcases durability, low cost, high specific strength, and biodegradability, aligning with eco-friendly practices and global environmental concerns. Furthermore, incorporating green synthesized nanoparticles into natural polymer-based films enhances their properties, making them suitable for various industries like food packaging, pharmaceuticals, and agriculture, thus promoting a more sustainable approach to material usage.
How does the molecular structure of atelocollagen differ from natural collagen?
5 answers
The molecular structure of atelocollagen differs from natural collagen due to modifications and functionalizations. Atelocollagen can be covalently functionalized with vinylbenzyl or methacrylamide residues, creating customizable, cell-friendly UV-cured hydrogel networks with varied properties. Additionally, atelocollagen can act as a template for structured silica, exhibiting a fibrous structure with a smooth surface. Traditional purification methods for atelocollagen involve harsh processes, unlike the biomimetic fabrication methods used for atelocollagen-templated silica. Furthermore, atelocollagen extracted from nonedible porcine tissues shows unique biophysical properties, such as superior springiness in auricle collagen and high hardness in body skin collagen. These modifications and properties distinguish atelocollagen from natural collagen, offering tailored characteristics for various applications.
Studies about jelly as an ingredients?
5 answers
Various studies have explored the use of jelly in food products. Research has focused on optimizing jelly products by utilizing cost-effective ingredients like gelatin and modified starch, such as pea or potato starch, in place of traditional expensive components like agar. Additionally, investigations have delved into the inflammatory responses induced by different jelly products with varying nutritional compositions, highlighting the importance of considering ingredients in dietary management for patients with dysphagia. Furthermore, studies have examined the incorporation of functional ingredients like Xylo-oligosaccharides (XOS) into jelly candies using alternative gelling agents like carrageenan and konjac, showcasing the impact on physical and sensory characteristics of the final product. Moreover, there are studies focusing on developing healthier jelly candies using fresh fruits, emphasizing the nutritional and sensory profiles of these natural alternatives compared to commercial options.
What is best material compatible combine with pectin to make composite edible film?
5 answers
Pectin-based films can be combined with various materials to create composite edible films. Some of the best materials compatible with pectin include chitosan nanoparticles (CSNP), lemongrass essential oil, zeolite Y, and casein and egg albumin proteins. These materials have been shown to improve the physicochemical and mechanical properties of pectin-based films, such as hydrophilicity, tensile strength, thermal stability, and water vapor barrier. CSNP and lemongrass essential oil have demonstrated antimicrobial activity, making them suitable for food packaging applications. Zeolite Y has been found to enhance the tensile strength, thermal stability, and water vapor barrier of pectin films, and has shown potential for extending the shelf life of fruits. Casein and egg albumin proteins, when combined with pectin, have resulted in films with high tensile strength and low water vapor permeability. These materials offer promising options for the development of composite edible films with improved properties for food packaging applications.
How to prevent draining in whipped cream by additives?
4 answers
To prevent draining in whipped cream, additives can be used. One approach is to use a whipped cream stabilizer containing hydroxypropylcellulose, microcrystalline cellulose, carrageenan, and at least one kind of sucrose fatty acid ester, fatty acid ester of monoglycerin, or lecithin. Another method involves preparing a main mix by gently stirring and mixing cream, paste for decoration, custard cream, sugar syrup, and other additives while preventing the inclusion of air. This main mix is then subjected to mechanical action to break the fat particles and whipped by including a gas. Additionally, a stabilizer for whipped cream can be made using a dried processed product of konjak mixed with a glucide and a starch, along with gelatin. Another technique is to add an emulsion, such as polyglyceryl fatty acid ester or sucrose fatty acid ester, to the cream during the whipping step. Finally, frothing an oily substance containing specific additives like glycerol difatty acid ester, sucrose fatty acid di- tri- or polyester, and glycerol mono- or dilinolate can also prevent draining in whipped cream.
Edible coating can be incorporated with pigment or coloring compound?
4 answers
Edible coatings can be incorporated with pigment or coloring compounds. These compounds can be added to the coating matrix to provide color and enhance the visual appeal of the coated food products. The use of natural extracts as coloring agents in edible films and coatings is emerging as a trend in the packaging research sector. These natural extracts can be used as active ingredients in the coating formulations, providing both color and functional properties. The incorporation of pigments or coloring compounds in edible coatings allows for the customization of the coating's appearance and can be used to create visually appealing food products.
Can bioplastic agar-based can be made as straw?
5 answers
Yes, bioplastic agar-based straws can be made. Agar, a phycocolloid derived from seaweed, has been successfully used to create bioplastic. The addition of other ingredients such as gelatin and glycerol has been found to improve the properties of the bioplastic straws, such as water resistance and oil proof characteristics. Different formulations and ratios of agar, gelatin, and glycerol have been tested to optimize the performance of the bioplastic straws. The use of bioplastic straws made from agar-based materials offers a more environmentally friendly alternative to traditional plastic straws, as they are biodegradable and can be derived from renewable resources. These findings suggest that agar-based bioplastic straws have the potential to be a sustainable and eco-friendly option for single-use plastic alternatives.
Can bioplastic agar-based became disposable straw?
5 answers
Bioplastic agar-based can be used to manufacture disposable straws. The research conducted by A’yun et al. showed that bioplastic formulations of carrageenan and gelatin can be used to create edible straws with water resistance. Another study by Kim Jin Sam developed a biodegradable resin composition for manufacturing disposable straws, which included mixing poly lactic acid (PLA) with other additives. These findings indicate that bioplastic materials, such as agar-based and PLA, can be utilized to produce disposable straws.
What are the potential benefits of using silk for tendon repair compared to traditional materials?
5 answers
Silk has potential benefits for tendon repair compared to traditional materials. It has excellent biocompatibility, physical properties, and biodegradability, making it suitable for tissue engineering scaffolds. Silk fibroin (SF) films modified by water annealing can promote remodeling of injured tendons and regulate tendon differentiation of tendon stem/progenitor cells (TSPCs) through specific signaling pathways. The combination of gelatin methacryloyl (GelMA) with SF creates a mechanically strong and bioactive nanofibrous scaffold, which enhances cell growth, proliferation, and tenogenic gene expression. Regenerated wild Antheraea pernyi silk fibroin (RWSF)/polyvinyl alcohol (PVA) nanofiber scaffold (NFS) exhibits good biocompatibility, accelerates collagen secretion, promotes TGF-β1, and inhibits inflammatory factors, contributing to the repair of calcaneal tendon defects. Silk material-based scaffolds have high mechanical properties, flexibility, and biocompatibility, and can be tailored to match functional requirements for specific tissues, unlocking the body's innate regenerative potential.
Studies about jelly as an ingredients??
5 answers
Jelly is a popular ingredient in various food products. Several studies have been conducted on the use of jelly in different applications. Foshchan et al. investigated the rational use of food raw materials in the production of jelly products, focusing on the use of gelatin and modified starch as cheaper alternatives to traditional ingredients. Tochigi et al. studied the inflammatory response induced by different jelly products, highlighting the importance of considering nutritional components in dietary management for patients with dysphagia. Azizah examined the influence of different gelling agents and xilo-oligosaccharides on the physical and sensory characteristics of jelly candy. Ali et al. developed a natural and healthy jelly candy using fresh fruit, comparing it to commercial options, and evaluated its physico-chemical, phytochemical, microbial, and sensory profiles. Rosida and Taqwa investigated the effect of carrageenan and gelatin on the quality of salacca jelly candy, focusing on its physical, chemical, and organoleptic characteristics.