果冻的成分与人体健康的关系

The Relations of Health and Ingredients of The Jelly

运用营养学与食品生物化学的理论 ,详细阐述果冻类食品中的营养成分 ;凝胶、营养强化剂对人体健康的作用 ;客观分析了非营养成分 ;防腐剂、甜味剂、食用色素、食用香精对人合格健康的影响。最终 ,帮助大家全面认识果冻类食品的营养价值 。

This text has explicated the functions on people's health,which arecaused by the gel and the dietary supplement in the jelly food,with nutrition and theory of food biochemistry in detail. It objectively analyses the relations between the health and the quantities of food color,food flavour,sweetener and food antiseptic.ultimately,it could give an all oul knowledge of the jelly's nutritive value and guide a kind of/proper consumption.