Mixtures for the production of enriched dietary macaroni foods for children and adults with protein metabolism dysfunction
Patients suffering from diseases associated with metabolic disorders such as celiac disease, phenylketonuria, renal failure need special gluten-free
food (wheat protein and other cereals), or food with minimum protein which contains the amino acid phenylalanine.
Diet of children and adults suffering from such disorders is significantly impoverished due to the inadmissibility of consumption of high-protein food including macaroni foods.
To improve the condition of the children who suffer from celiac disease and phenylketonuria specialists of all over the world develop gluten-free and low-protein bakery, confectionery and macaroni foods based on low-protein and gluten-free raw materials. There are no analogues in Belarus.
It is the first time in the Republic of Belarus when the researchers of the Food Additives Center of the
UE Unitechprom have developed mixtures for the production of enriched low-protein and gluten-free macaroni foods. The compositions are research-based and include low-protein and gluten-free starches,
structure forming supplements and vitamins. Technology of mixtures production which provides an even distribution of vitamins microquantities and homogeneous composition of the mixtures has been
developed. UE Unitechprom BSU is the owner of the normative-technical documentation package for low-phenylalanine mixture “Dobrovita and gluten-free mixture “Celivita used for the
production of enriched dietary macaroni foods:
- ТУ BY 190007888.050-2013, ТУ BY 190007888.049-2013
- РЦ BY 190007888.263-2013, РЦ BY 190007888.261-2013
- ТР BY 190007888.262-2013, ТР BY 190007888.260-2013
The composition of low- phenylalanine mixture “Dobrovita includes: corn starch, potato starch, potato starch of cold swelling, microcrystalline cellulose, guar gum, xanthan gum, vitamins PP, B1, B2.
The composition of gluten-free mixture “Celivita includes: corn starch, potato starch of cold swelling, microcrystalline cellulose, rice powder, guar gum, xanthan gum, vitamins PP, B1, B2.
Mixtures “Dobrovita and “Celivita contain microcrystalline cellulose which is the source of dietary fiber, and it increases the nutritive and biological value of the macaroni foods based the mixtures.
Vitamin B1 normalizes blood circulation, stomach secretory function, the digestion of carbohydrates, fats and proteins, favours physical and emotional stress relieve, improves the protective functions of the organism.
Vitamin B2 is a regulator of protein metabolism, it is involved in hemoglobin synthesis and helps to maintain normal visual function. The effect of vitamin B1 occurs only in combination with vitamin B2.
Vitamin PP is a part of the enzymes that provide cellular respiration and is needed for energy release from carbohydrates and fats, and is necessary for protein metabolism. Nicotinic acid has influence on the cardiovascular and nervous systems, maintains healthy skin, oral mucosa and intestine.
Regular consumption of the macaroni foods based on low-phenylalanine mixture “Dobrovita or gluten-free mixture “Celivita enables to improve food quality and, therefore, life quality, especially for people with protein metabolism disorders, including children of preschool and school age.
Diet of children and adults suffering from such disorders is significantly impoverished due to the inadmissibility of consumption of high-protein food including macaroni foods.
To improve the condition of the children who suffer from celiac disease and phenylketonuria specialists of all over the world develop gluten-free and low-protein bakery, confectionery and macaroni foods based on low-protein and gluten-free raw materials. There are no analogues in Belarus.
It is the first time in the Republic of Belarus when the researchers of the Food Additives Center of the
UE Unitechprom have developed mixtures for the production of enriched low-protein and gluten-free macaroni foods. The compositions are research-based and include low-protein and gluten-free starches,
structure forming supplements and vitamins. Technology of mixtures production which provides an even distribution of vitamins microquantities and homogeneous composition of the mixtures has been
developed. UE Unitechprom BSU is the owner of the normative-technical documentation package for low-phenylalanine mixture “Dobrovita and gluten-free mixture “Celivita used for the
production of enriched dietary macaroni foods:- ТУ BY 190007888.050-2013, ТУ BY 190007888.049-2013
- РЦ BY 190007888.263-2013, РЦ BY 190007888.261-2013
- ТР BY 190007888.262-2013, ТР BY 190007888.260-2013
The composition of low- phenylalanine mixture “Dobrovita includes: corn starch, potato starch, potato starch of cold swelling, microcrystalline cellulose, guar gum, xanthan gum, vitamins PP, B1, B2.
The composition of gluten-free mixture “Celivita includes: corn starch, potato starch of cold swelling, microcrystalline cellulose, rice powder, guar gum, xanthan gum, vitamins PP, B1, B2.
Mixtures “Dobrovita and “Celivita contain microcrystalline cellulose which is the source of dietary fiber, and it increases the nutritive and biological value of the macaroni foods based the mixtures.
Vitamin B1 normalizes blood circulation, stomach secretory function, the digestion of carbohydrates, fats and proteins, favours physical and emotional stress relieve, improves the protective functions of the organism.
Vitamin B2 is a regulator of protein metabolism, it is involved in hemoglobin synthesis and helps to maintain normal visual function. The effect of vitamin B1 occurs only in combination with vitamin B2.
Vitamin PP is a part of the enzymes that provide cellular respiration and is needed for energy release from carbohydrates and fats, and is necessary for protein metabolism. Nicotinic acid has influence on the cardiovascular and nervous systems, maintains healthy skin, oral mucosa and intestine.
Regular consumption of the macaroni foods based on low-phenylalanine mixture “Dobrovita or gluten-free mixture “Celivita enables to improve food quality and, therefore, life quality, especially for people with protein metabolism disorders, including children of preschool and school age.
