The application range of L-Alanyl-L-cystine in food and beverages is relatively extensive, mainly including the following categories:
Protein beverages: L-Alanyl-L-cystine can be added as a nutritional fortifier to supplement the amino acids required by the human body and enhance the nutritional value of proteins. For example, in soybean protein beverages and whey protein beverages, it can make the amino acid composition of the products closer to the needs of the human body, improve their nutritional quality, and contribute to the absorption and utilization of proteins by the human body.
Sports beverages: During exercise, the human body consumes a large amount of energy and nutrients. L-Alanyl-L-cystine can help replenish energy, promote the recovery of the body after exercise, and reduce the feeling of fatigue. At the same time, it can also participate in the metabolic regulation of the body and maintain the normal physiological functions of the body during exercise.
Functional beverages: Beverages targeted at specific groups of people or with specific functions, such as those with immune regulation and antioxidant functions. Cystine in L-Alanyl-L-cystine has an antioxidant effect, which can help eliminate free radicals in the body and enhance the body's antioxidant capacity. Alanine can participate in carbohydrate metabolism, providing energy for the body and helping to enhance the functionality of the beverages.
Juice beverages: L-Alanyl-L-cystine can play a role in stabilizing and protecting the nutrients in juice beverages, preventing the oxidation of nutrients such as vitamin C in the juice, and extending the shelf life of juice beverages. In addition, it may also have a certain effect on improving the flavor of the juice, making the taste more mellow and rich.
Baked goods: Adding L-Alanyl-L-cystine to baked goods such as bread and cakes helps to improve the texture and taste of the products, making the baked goods softer and fluffier. At the same time, as a nutritional component, it can increase the nutritional value of the baked goods and meet consumers' demand for healthy and nutritious food.
Dairy products: Such as yogurt and milk powder. Adding L-Alanyl-L-cystine to yogurt can provide nutrition for the fermentation process, promote the growth and reproduction of beneficial bacteria such as lactic acid bacteria, and improve the flavor and texture of yogurt. Adding it to milk powder can make the nutritional components of the milk powder closer to those of breast milk, enhance the nutritional value of the milk powder, and meet the nutritional needs of different groups of people, especially infants and the elderly.
