Application of biological products in food

The application of biological products in food covers many fields, including the innovative application of dairy raw materials, the research and development of hyaluronic acid, fermentation technology, genetic engineering technology, high pressure technology, time and temperature indication technology, and enhanced nutritional composition.

Innovative application of dairy raw materials: By using specific dairy raw material production technology, it is possible to meet the market demand for special products, such as protein products in the nutritional fortification category, and the production of dairy osmotic powder, which can be used in products such as baked goods and cheese sauce.

Research and application of hyaluronic acid: hyaluronic acid as a new food raw material, after oral administration, can play a biological role through liver metabolism, with the protection of gastrointestinal health, eye protection, relieve osteoarthritis, improve skin efficacy and other aspects of the role. Hyaluronic acid has been used abroad as a food raw material for many years, and China has also made significant progress in the application and development of hyaluronic acid.

Fermentation technology: Through the metabolism of beneficial microorganisms, the nutritional value and taste of food can be improved. For example, the use of yeast fermented flour products can improve the softness and nutritional value of bread, while lactic acid bacteria fermented milk can produce lactic acid, making milk easier to digest and extending shelf life 3.

Genetic engineering technology: through precise gene editing and expression, it can improve the quality, taste and flavor of food. For example, by editing the genes of lotus roots and apples, their taste and nutritional value can be improved.

High-pressure technology: As a non-heat-treated preservation method, it can instantly compress and release pressure through high-pressure underwater to destroy the cell structure of microorganisms, achieve the purpose of sterilization, and retain the taste and nutrition of food.

Time and temperature indication technology: By attaching indicators that can reflect time and temperature on food packaging, dynamic monitoring and management of food shelf life can be realized to prevent consumers from eating expired food.

Enhance nutrients: Through genetic engineering technology and fermentation technology, the nutritional content of food can be improved, such as increasing vitamins and amino acids in food.

These applications not only optimize food production processes, improve food quality, and improve nutritional value, but also develop new foods to provide consumers with more healthy and nutritious choices. At the same time, the application of biotechnology also faces some challenges, such as the public's doubts about the safety of genetically modified technology, and the use of biotechnology in the food industry requires strict supervision and monitoring.