Forecasting the molecular properties of dietary supplement used in the recipe of foodstuff for diabetes mellitus prevention

Abstract

When analyzing diets of people with diabetes mellitus, a deficiency of lecithin, vitamins B1 and PP was revealed. Using Langevin dynamics, the molecular properties of the investigated biologically active additives in the initial conditions and in the process of heat treatment are studied. It has been established that the molecules of lecithin, vitamins B1 and PP do not become excited during the heat treatment as part of the meat product formulation and retain their original properties, which is also indicated by their quantitative content in the finished product. As a result (by the example of a composition in a meat food that was subjected to heat treatment), it has been confirmed that lecithin, vitamins B1 and PP can be used in foodstuff formulas for people with diabetes mellitus