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[SIMULASI TEKNOLOGI GEL]
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[VERSI BAHASA MALAYSIA]
[VERSI BAHASA MALAYSIA]
TEKNOLOGI SUSPENSI GEL
satu cara penyelesaian kepada pengambilan nutrisi TERKINI...
AMALAN PENGAMBILAN MAKANAN TAMBAHAN TELAH MENJADI SEMAKIN POPULAR DEWASA INI DI SEGENAP LAPISAN MASYARAKAT.
Ketika ini, BEBERAPA KAEDAH PENYAMPAIAN NUTRIEN digunakan untuk tubuh badan kita. Ia bermula dengan daun herba yang dikeringkan, bentuk serbuk, pil dan kapsul, akhir sekali jus dan bar. Walaubagaimanapun, ke semua cara penyampaian ini MEMPUNYAI KEKURANGAN MASING-MASING. Kebanyakkan dari kekurangan itu berpunca dari asas semulajadi sistem penyampaian tersebut seperti susah nak telan dan rasanya. Begitu juga kekurangan dari sudut fungsi yang bersangkutan dengan cara nutrien itu dipersembahkan sehingga kepada detik dimana proses penyerapan berlaku. FAKTA PENTING yang kita perlu sedar ialah JUMLAH NUTRIEN YANG DISERAP oleh tubuh badan seseorang adalah lebih penting daripada jumlah nutrien yang diambilnya.
Ketika ini, BEBERAPA KAEDAH PENYAMPAIAN NUTRIEN digunakan untuk tubuh badan kita. Ia bermula dengan daun herba yang dikeringkan, bentuk serbuk, pil dan kapsul, akhir sekali jus dan bar. Walaubagaimanapun, ke semua cara penyampaian ini MEMPUNYAI KEKURANGAN MASING-MASING. Kebanyakkan dari kekurangan itu berpunca dari asas semulajadi sistem penyampaian tersebut seperti susah nak telan dan rasanya. Begitu juga kekurangan dari sudut fungsi yang bersangkutan dengan cara nutrien itu dipersembahkan sehingga kepada detik dimana proses penyerapan berlaku. FAKTA PENTING yang kita perlu sedar ialah JUMLAH NUTRIEN YANG DISERAP oleh tubuh badan seseorang adalah lebih penting daripada jumlah nutrien yang diambilnya.
Bagi menyelesaikan masalah di atas, TEKNOLOGI SUSPENSI GEL dicipta sebagai ALAT PENYAMPAI yang menggabungkan kombinasi beberapa mekanisma yang MENINGKATKAN JUMLAH BAHAN AKTIF untuk penyerapan kepada tubuh kita. Gel ini dipercayai mempunyai SEMUA CIRI-CIRI untuk menyampaikan vitamin, mineral dan phytonutrien berbanding bentuk konvensional seperti tablet dan kapsul dari segi masalah pemecahan dan penyerapan tablet atau kapsul dalam tubuh. Teknologi Suspensi Gel membolehkan dos nutrien yang sedikit digunakan kerana KADAR PENYERAPANNYA YANG SANGAT TINGGI. Tambahan pula, Gel tersebut terdiri dari bahan larut-air dan matriks pengekang-air, juga MENGURANGKAN MASALAH UNTUK MENELAN pil atau tablet yang biasanya dihadapi oleh mereka yang berumur dan kanak-kanak.
MEMPERBAIKI FUNGSI USUS KECIL adalah satu cara yang digunakan untuk meningkatkan kadar penyerapan nutrien. Maka, Guar dan Xanthan Gam digunakan sebagai komponen Gel untuk meningkatkan ketersediaan zat gizi dengan memperbaiki persekitaran dalam sistem pencernaan. Selain berfungsi sebagai SUMBER FIBER LARUT AIR, ia juga berfungsi sebagai NUTRIEN atau MAKANAN UNTUK BAKTERIA BAIK yang juga dikenali sebagai PRO-BIOTIK. Guar Gam adalah ‘galactomannan’ atau polisakarida, dan ia adalah hasil dari kekacang. Bagi mendapatkan Gam tersebut, kekacang akan dikisar, ditampi dan ditapis. Gam ini telah mendapat STATUS GRAS [Generally Regarded As Safe] di US iaitu status SELAMAT UNTUK DIGUNAPAKAI.
bersambung...
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[ENGLISH VERSION]
GEL SUSPENSION TECHNOLOGY
A Possible Solution For Nutritional Supplement
The practice of CONSUMING DIETARY SUPPLEMENTS is becoming MORE POPULAR among individuals from all walks of life.
Currently, several DIFFERENT DELIVERY SYSTEM methods are being used in introducing nutrients to the human body. It all started with dried leaves of herbs, to the powdered form, followed by pills and capsule and eventually juices and bars. However, all of these methods of delivery have their own SET OF LIMITATIONS. Majority of the limitations are due of a practical nature such as difficulty in swallowing and taste. Nevertheless, functional limitations also do exist related to the presentation of the nutrients to the gut lining where absorption takes place. An IMPORTANT FACT that we should be aware of is that the amount of NUTRIENTS that IS ABSORBED by one’s body is more important than how much nutrient is ingested by the individual.
Currently, several DIFFERENT DELIVERY SYSTEM methods are being used in introducing nutrients to the human body. It all started with dried leaves of herbs, to the powdered form, followed by pills and capsule and eventually juices and bars. However, all of these methods of delivery have their own SET OF LIMITATIONS. Majority of the limitations are due of a practical nature such as difficulty in swallowing and taste. Nevertheless, functional limitations also do exist related to the presentation of the nutrients to the gut lining where absorption takes place. An IMPORTANT FACT that we should be aware of is that the amount of NUTRIENTS that IS ABSORBED by one’s body is more important than how much nutrient is ingested by the individual.
In order to solve all the problems above, SUSPENSION GEL TECHNOLOGY was designed as a TOOL OF DELIVERY that employs a combination of mechanisms that increases the AVAILABILITY OF ACTIVE COMPOUNDS. The Gel is believed to have ALL THE CHARACTERISTICS for delivering nutrients such as vitamins, minerals, and phytonutrients as opposed to the conventional forms such as tablets and capsules that are linked to poor disintegration or dissolution problems. Gel Suspension Technology also allows lesser dosages of nutrients to be used since GREATER ABSORPTION RATES can be achieved. In addition, the Gel composed of edible water-soluble and water-carrying matrix, LOWER THE PROBLEMS OF SWALLOWING frequently faced by the elderly population and children.
IMPROVING of THE INTESTINAL FUNCTION is one of the method employed to increase the absorption of nutrients. Thus, Guar and Xanthan Gum are used as the main components of Gel to enhance nutrient availability by improving the environment in the gastrointestinal tract. These gums not only represent a SOURCE OF SOLUBLE FIBER to the human body but also as NUTRIENTS for the PROPAGATION OF THE "GOOD" BACTERIA that are usually known as probiotics. The Guar Gum is the galactomannan, and is basically the ground endosperm of guar beans. In order to obtain the gum, the Guar beans are dehusked, milled and screened. This gum has already obtained the GRAS [Generally Regarded As Safe] status in the US.
The hydrolyzed Guar Gum is able to INCREASE the MINERAL ABSORPTION. Besides, it also MAINTAINS HEALTHY VILLI [tiny projections involved in absorption of nutrients found in the small intestine] functions and INCREASE ENZYME ACTIVITY. The fiber present in the gum IMPROVES BOWEL FUNCTION and FECAL COMPOSITION. The numerous hydroxyl groups [OH-] in the gum confers the strong water-binding capacity required in the delivery of nutrients to the body. In a nutshell, the Guar Gum creates a condition that both enhances the gastrointestinal function as well as increases the absorption of nutrients. Xanthan Gum, a polysaccharide that is used as a food additive, is produced through the fermentation of glucose or sucrose by Xanthomonas campestrus bacterium. It has also received the GRAS status in the US and is usually used as an emulsifier, a stabilizer and a binder in several nutraceuticals. It also shares the similar water-binding characteristic as Guar Gum due to the presence of hydroxyl groups [OH-].
The next question is how are these two gums ABLE TO HOUSE THE NUTRIENTS present in the Gel? The Gel nutritional matrix is created by mixing the Guar and Xanthan Gum into purified water. The long chains of carbohydrates in these gums dissolve in water and thicken the water. The thickening process is due to the entanglements (electrostatic cross-links) between the long chains of polysaccharides. The entanglements formed create many microenvironments within the 3D gel matrix that are ready to “house” nutritional vitamins, minerals and phytonutrients in a fully hydrated state.
Next, the vitamins and mineral powders are added followed by the addition of phytonutrients that have been blended separately into the water-based gel matrix. The nutritional ingredients are dispersed and housed within the water-based microenvironment of the gel during the blending process. Eventually, a nutritional component suspended within the 3D gel matrix in a form of a final product is ready for consumption. Every gel sachet produced is identical in nutritional quantities due to the fact that the whole gel mixture contains consistent amounts of all components after the blending process. Thus, unlike conventional juices, no shaking or mixing is require prior to the consumption of the gel preparation. Furthermore, this unique technology presents the nutrients in a pre-hydrated form that leads to a higher absorption and utilization of nutrients when taken with food. Now, there is eventually a convincing and convenient solution in a form of portable gel sachets for people who want to consume nutritional supplements but do not want to take them in pill form or lug around juices wherever they go.
oleh / by : DR HARESH KUMAR
credit to Health Corner, Agel Monthly Update Aug - Sept 2010 [Malaysia]
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