February 2024

Aspartame Febuary 2024 Aspartame is a sweetener instead of sugar that is mostly be found and commonly used as an ingredient in food and beverages. Aspartame in the market made from Aspartic Acid and Phenylalanine which is a natural amino acid mixed with methyl ester. Aspartic acid is an amino acid that the body can produce on its own. Phenylalanine is an essential amino acid that must only be obtained from food. When aspartame enters the body, it decomposes into methanol, which expert reveal that if the body receives too much methanol, it can be toxic. This is because methanol may convert to formaldehyde which has a negative effect on health. The USFDA recommends that no more than 50 milligrams per kilogram of body weight. The European food Safety Authority (EFSA) recommends that is should not exceed 40 milligrams per 1 kilogram of body weight. NEWS & EVENT UPDATE Aspartame Read More Allicin Read More

Allicin Febuary 2024 Allicin is an organosulfur compound obtained from garlic. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. Allicin is unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide. Allicin is an antifeedant, i.e. the defense mechanism against attacks by pests on the garlic plant. Allicin is an oily, slightly yellow liquid that gives garlic its distinctive odor. It is a thioester of sulfenic acid. It is also known as allyl thiosulfinate. Its biological activity can be attributed to both its antioxidant activity and its reaction with thiol-containing proteins. NEWS & EVENT UPDATE Allicin Read More