HealthyPIG Magazine

Glucono delta-lactone (abbreviation GDL) or gluconolactone, a kind of gluconic acid lactone, is a natural ingredient, usually used as a coagulant in tofu making, fermented acid in bakeries, cheese and meat The mild acidulant and chelating agent in the product are used in some food applications. Its European food additive number is E575. It is kosher, halal, vegan, and non-GMO food.

Malic acid, usually related to apples, is naturally present in fruits and can enhance the flavor and sourness. It is used as a flavoring agent and pH control agent in food. The European food additive number is E296. This ingredient exists in three forms: D-, L- and racemic DL-forms (consisting of equal parts of the two forms). Malic acid sold on the market usually refers to its DL form.

Probiotics are living microorganisms (such as bacteria) that are the same or similar to those naturally occurring in the human body and are considered to have potential health benefits. By thinking of the human body as the "host" of bacteria and other microorganisms, you may be able to better understand probiotics. The lower digestive tract (intestine), especially the human body, has a complex and diverse intestinal flora. Bacteria are often considered harmful "pathogens", but in fact many of them contribute to the normal functioning of the human body.

People who are reducing calories to lose weight or monitoring sugar intake may need to replace sugar in their diet. There are many options as sugar substitutes, including natural and artificial, and erythritol is one of them.

Since 1960, the Iberian breed's numbers have declined dramatically due to a number of factors, including outbreaks of African swine fever and the reduced value of animal fat. However, in the past few years, the production of Iberian pigs has increased to meet the new demand for high-quality meat and cured products. At the same time, breed specialization has led to the disappearance of some heirloom breeds. This heritage breed exhibits good appetite and obesity tendencies, including the ability to accumulate large amounts of intramuscular and epidermal fat. High intramuscular fat is responsible for the characteristic marbling. This, combined with the traditional acorn-based feeding, is what makes its ham taste so special. The production of meat products from Iberian pigs is very different from other meat products from selected pigs under the intensive conditions of industrial farms and is a good example of high quality and high value meat products. From a human biomedical perspective, Iberian pigs are interesting because of their high feed intake and obesity tendency, compatible with high values ​​of serum leptin