Unlocking the potential of dihydroquercetin as a functional food ingredient！

Dihydroquercetin Powder (also known as Taxifolin) is a dihydroflavonoid compound, which is similar to other flavonoid compounds and has the functions of anti-oxidation, anti-tumor, improving body immunity and reduction of the "three peaks".It's one of the hottest functional raw materials.

It is found in many plants such as olive oil, vines, citrus fruits, onions, pines (Larch, Tibetan swamp pine, cedar, etc.), yew  milk thistle, the cherry tree, the mother tree of mosquitoes, the rosehip, etc. 

 

Dihydroquercetin Powder also has great application value in food processing field, and its effects are manifold. Experiments have shown that the antioxidant capacity of dihydroquercetin in food is quite remarkable, which is similar to that of the synthetic antioxidant EDTA. It can reduce the use of other antioxidant components, protect color, improve stability and shelf life, etc. a significant inhibitory effect on various pathogenic bacteria such as Escherichia coli and Staphylococcus aureus, and can reduce the use of preservatives.

The application of dihydroquercetin in food processing can quickly promote the naturalization and cleaning process of food and improve the quality of food processing. Its own functionality can greatly improve the functionality of the product. It is a diverse "additive". In the age of high-quality food research, dihydroquercetin is a typical "future" ingredient.

The approval of dihydroquercetin also has great social significance, and its restrictions on raw materials illustrate this point. The draft notice stated that the artificially planted larch root is used as raw material, after peeling and grubbing, extraction, concentration, alcohol precipitation, supernatant concentration, extraction, re-concentration, crystallization, centrifugation, freeze-drying, crushing and sieving processes.

Dihydroquercetin's application in the food industry is regulated by the following normative documents of the Russian Federation:

(1) Dihydroquercetin is classified as an antioxidant according to National Health Administration Decision No. 36 of November 14, 2001 "On Applied Sanitary Epidemiological Conclusions (SEC) 2.3.2.1078-01".

(2) Decision No. 59 of the National Health Administration of April 18, 2003 "On the application of SEC 2.3.2.1293-03" authorizes the use of dihydroquercetin in the production of cream, chocolate and milk in powder. The maximum dihydroquercetin content of these products is 200 mg/kg of product fat.

(3) Customs Union Technical Regulation 029/2012 allows the use of dihydroquercetin as an antioxidant in the manufacture of cream, powdered milk, processed cheese and chocolate. The dihydroquercetin content of these products is 200 mg/kg of product fat.

(4) GOST R 52791-2007. canned milk. powdered milk. Specification. Introduction date: January 1, 2009.

(5) GOST R 53436-2009. canned milk. Condensed milk and cream with sugar. Specification. Introduction date: January 1, 2011.

(6) GOST 53507-2009. Sweet concentrated preserves containing milk. General specifications. Introduction date: January 1, 2011.

(7) GOST R 54661-2011. canned milk. dry cream. Specification. Introduction date: January 1, 2011.

(8) Amendment No. 1 to technical requirement 9222-355-00419785-04. Cream.

(9) Revision 6 of technical requirement 9225-146-04610209-2003. Melted cheese.

(1) Improve the oxidation stability of the finished product
Hydrolysis and oxidation of fats during storage lead to a decrease in their quality, shorten the shelf life of products containing fats and affect their toxicological and microbiological safety. Dihydroquercetin increases the shelf life of fat-containing products by 1.5-4 times and inhibits the oxidation of food compounds. Dihydroquercetin inhibits the growth of microorganisms in foods that have been exposed to oxidative processes.

(2) Maintain original sensory properties during storage
Oxidation of lipids in food leads to deterioration of sensory properties, loss of nutritional value, changes in appearance, etc. Dihydroquercetin maintains the original sensory quality of food.

(3) Foods Rich in Antioxidants
Food processing results in the loss of many natural oxidants present in the raw materials, which makes the final product less resistant to the oxidative process.Dihydroquercetin not only provides antioxidants, but also slows down the oxidation process.

(4) Offer products with secondary medicinal properties
It is well known that the end products of lipid peroxidation can be mutagenic and carcinogenic, the most dangerous of which are free radicals. Dihydroquercetin is a substance that "traps" and binds free radicals, thereby preventing the development of pathogenic processes and lipid peroxidation of cell membranes.

(5) Natural antioxidants
Dihydroquercetin is a bioflavonoid extracted from the natural plant raw material - Larch alba. A large number of studies have confirmed that dihydroquercetin is non-toxic and physiologically harmless to the human body.

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