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Babies Food



What are Grain Hydrolysates

Posted by Riana Resky ⋅ January 7, 2010 ⋅ Post a comment


Generally, the development of cereal porridges usually add sugar to taste characteristic of cereals is more pleasing to the palate of the baby. However, it should be borne in mind that excess sugar is not good for the health of children and may encourage the development of dental caries and obesity in the future.

Therefore, there are currently porridge made with grains that are hydrolyzed. In this type of porridge, cereal starches are broken down into simpler carbohydrates by the same enzymes involved in digestion in the body. This will get a nice taste porridge and, therefore, no need to add sugar to make it.

The main characteristics of hydrolyzed grain porridge are:

  • Foster the natural sweetness of the grain and facilitate their assimilation.
  • They are more nutritious because they replace sugar cereals are richer in essential elements for growth of the baby, such as proteins, vitamins and minerals.
  • Are more digestible because the baby’s body better assimilates grain hydrolysates.
  • They are easier to prepare, because it dissolves better and do not form lumps. Additionally, the consistency of the slurry remains unchanged even if the baby eat slowly, maintaining the same fluidity that at the time of preparation.
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