Isomalt factory outlets

Isomaltulose Isomaltulose (Palatinose) do not 名帕拉 the sugar, sucrose isomer of formula C12H22O11H2O isomalt, a natural sugar cane, honey and other products found, because it has features not cause tooth decay. World has a lot of research and development. In 1954, its first sugar as feedstock to produce success. 1984 successfully developed a new Japanese company Mitsui special enzyme technology, its large number of industrial production. After it has been widely used in various foods and sweeteners. In addition to the Japanese market, but also extend to South Korea and Taiwan. Isomaltulose functions and applications have been developed. Such as the latest find its human brain is particularly special features; it is also a special sweetener, a unique digestion and absorption. Very suitable for sweets, drinks and various foods. White crystalline, odorless, sweet, sweetness about 42% sucrose, pure sweetness, and sucrose is basically the same, and no bad taste, melting point 122 ~ 124 ℃, specific rotation [α] 20D97.2 °, acid , heat-resistant, easy to hydrolysis (20% solution in pH2.0 at 100 ℃ heating 60min still decomposition hydrolysis of sucrose may all be in the same condition) lower thermal stability than sucrose with reduction, soluble in water, in the water When a low solubility than sucrose 20 ℃ is 38.4%, 40 ℃ when 78.2%, 60 ℃ was 133.7%, the viscosity of their aqueous solutions also slightly lower than the same concentration of sucrose. This product can be digested in the intestine by the body to absorb. It has little effect on blood glucose levels, without dental caries. Applications use sweeteners; isomalt is a low sweet sweetener, has very good taste, can be used in candy, sweet drinks and foods low. It may be used alone or in combination with sucrose. It also has a very good shielding effect means. For example: DHA fish oil taste, vegetable juice and soy beany odor and others have very good results. Use 1. The strains of the key from the disaccharide sucrose (1 → 2) into (1 → 6), will also be a non-reducing disaccharide (sucrose) into reducing disaccharide (sucrose isomers), which reduction of about 52% glucose. Not easy to produce a browning reaction. 2. This product is about half the sweetness of sucrose, suitable for low sweetness sweets, cakes and other uses. 3. apply to baked goods, according to the 1: 1 instead of sugar, generally without changing the traditional formula. If you feel browning too shallow, it may be appropriate to improve the baking temperature, or add a small amount of fructose. The amount can be ice cream, popsicles, candy, cakes, beverages, biscuits, bread, jam (excluding canned), preparation of wine production needs proper use. National service hotline; 400-6529709 / 0371-86139709 / 15637165082 / qq; 2638666063