bulking agent

简明释义

填充剂填料

英英释义

例句

1.When baking gluten-free bread, bulking agents like psyllium husk can improve texture.

在烘焙无麸质面包时，像车前草壳这样的填充剂可以改善质地。

2.Many dietary supplements contain bulking agents to help with the formulation and stability of the product.

许多膳食补充剂含有填充剂，以帮助产品的配方和稳定性。

3.Manufacturers often use bulking agents in powdered foods to enhance volume without adding calories.

制造商通常在粉状食品中使用填充剂，以增强体积而不增加热量。

4.In the pharmaceutical industry, a common bulking agent is lactose, used to increase the volume of tablets.

在制药行业，常见的填充剂是乳糖，用于增加药片的体积。

5.In cosmetics, bulking agents are added to creams to give them a thicker consistency.

在化妆品中，添加填充剂到乳霜中，以使其具有更浓稠的质地。

作文

In the world of food science and nutrition, understanding various components that contribute to the texture and volume of food products is essential. One such component is the bulking agent, which plays a critical role in enhancing the physical properties of food. A bulking agent (填充剂) is a substance added to food products to increase their bulk without significantly affecting their nutritional value. This is particularly important in the production of low-calorie foods, where manufacturers aim to provide consumers with larger portions while keeping calorie counts low.The use of bulking agents can be traced back to ancient times when natural substances like starch and flour were used to thicken soups and stews. Today, however, the market offers a wide array of synthetic and natural bulking agents that are utilized in various food applications. Common examples include cellulose, maltodextrin, and guar gum. These substances not only add volume but also improve the texture and mouthfeel of food products.One of the primary benefits of using bulking agents is their ability to create a satisfying eating experience. For instance, in products like diet shakes or low-calorie snacks, bulking agents help mimic the feeling of fullness that one would typically get from higher-calorie foods. By incorporating these agents, manufacturers can produce items that are lower in calories yet still appealing to the consumer's palate.Moreover, bulking agents serve functional purposes beyond just adding volume. They can act as stabilizers, emulsifiers, or even preservatives, enhancing the overall quality and shelf life of food products. In baked goods, for example, bulking agents can improve moisture retention, leading to a fresher product that stays soft longer.However, the use of bulking agents is not without controversy. Some consumers are becoming increasingly aware of what goes into their food and may prefer products with minimal processing. As a result, there is a growing demand for natural bulking agents derived from whole foods rather than synthetic alternatives. This shift is prompting food manufacturers to explore more wholesome options that align with consumer preferences.In conclusion, bulking agents are vital ingredients in the food industry that help enhance the volume, texture, and overall appeal of various products. Their ability to provide a satisfying eating experience while maintaining lower calorie counts makes them invaluable, especially in the context of health-conscious eating. As consumer awareness continues to grow, the food industry will need to balance the use of traditional bulking agents with a demand for more natural and less processed ingredients. Ultimately, the future of food production may depend on how well manufacturers can innovate while meeting the needs and preferences of their consumers.

在食品科学和营养领域，理解影响食品产品质地和体积的各种成分至关重要。其中一个重要成分是bulking agent（填充剂），它在增强食品的物理特性方面发挥着关键作用。bulking agent（填充剂）是一种添加到食品产品中以增加其体积而不显著影响其营养价值的物质。这在低热量食品的生产中尤为重要，因为制造商旨在为消费者提供更大的份量，同时保持卡路里含量较低。bulking agent的使用可以追溯到古代，当时天然物质如淀粉和面粉被用来增稠汤和炖菜。然而，如今市场上提供了各种合成和天然的bulking agents，用于多种食品应用。常见的例子包括纤维素、麦芽糊精和瓜尔胶。这些物质不仅增加体积，还改善食品产品的质地和口感。使用bulking agents的主要好处之一是它们能够创造令人满意的饮食体验。例如，在饮食奶昔或低热量零食等产品中，bulking agents帮助模拟人们通常从高热量食品中获得的饱腹感。通过加入这些剂，制造商可以生产出热量较低但仍然吸引消费者味蕾的产品。此外，bulking agents还具有超越单纯增加体积的功能。它们可以作为稳定剂、乳化剂甚至防腐剂，提升食品产品的整体质量和保质期。在烘焙食品中，例如，bulking agents可以改善水分保持，从而使产品保持更新鲜、更柔软。然而，bulking agents的使用并非没有争议。一些消费者越来越关注他们食品中的成分，可能更喜欢加工较少的产品。因此，市场对来自全食物的天然bulking agents的需求正在增长，而不是合成替代品。这一转变促使食品制造商探索更健康的选择，以符合消费者的偏好。总之，bulking agents是食品行业中至关重要的成分，帮助增强各种产品的体积、质地和整体吸引力。它们在保持较低卡路里含量的同时提供令人满意的饮食体验，使其在健康饮食的背景下极具价值。随着消费者意识的持续增长，食品行业需要平衡传统bulking agents的使用与对更天然和较少加工成分的需求。最终，食品生产的未来可能取决于制造商在满足消费者需求和偏好方面的创新能力。