It is also a special sweetener with unique digestion and absorption. It is very suitable for candy, drinks and various foods.Recent studies have demonstrated the prebiotic activity of isomaltulose.
Hard candies, low-boiled candies, compressed tablets, chocolate, chewing gum, jams, jellies, corn breakfast products, baked,goods,whipped cream, ice cream, etc.
Product Description
White crystal, odorless, sweet, sweetness about 42% of sucrose, pure sweet taste, basically the same as sucrose, no bad aftertaste, melting point 122~124 ℃, specific rotation [ α〕 20D97.2 °, acid resistant, heat resistant, not easy to hydrolyze (20% solution will not decompose when heated at 100 ℃ for 60min at pH2.0, and sucrose can be completely hydrolyzed under the same conditions) Thermal stability It is lower than sucrose, has reduction method, and is easily soluble in water. Its solubility in water is lower than that of sucrose, 38.4% at 20 ℃, 78.2% at 40 ℃, and 133.7% at 60 ℃. The viscosity of its aqueous solution is also slightly lower than that of sucrose of the same concentration. This product can be enzymatically hydrolyzed in the intestine and absorbed by the body. It has little effect on blood sugar value and does not cause caries. Use: sweetener, prebiotic
Home
Send me a request
沪ICP备2021018848号-5
