Showing all 4 results
Monohydrate Glucose: A product containing one molecule of water of crystallization, produced by liquefaction and saccharification of starch or starchy raw materials to obtain a glucose solution, followed by refining, concentration, and cooling crystallization. Anhydrous Glucose: A product produced by liquefaction and saccharification of starch or starchy raw materials to obtain a glucose solution, followed by refining,…
Product Description: A viscous transparent liquid, free from visible impurities to the naked eye. Colorless to pale yellow. Possesses the characteristic odor of the product. Mildly sweet taste, free from off-flavors. Fructose-Glucose Syrup: An important sweetener that can replace sucrose. Like sucrose, it is widely applicable in the food and beverage industry, particularly in beverages where…
Maltodextrin: A slightly hygroscopic powder or granules, free from visible impurities to the naked eye. White or slightly yellowish. Possesses the characteristic odor of maltodextrin. Not sweet or slightly sweet, free from off-flavors. Product Properties: Exhibits low sweetness, no off-flavors, easy digestibility, low caloric content, good solubility, low fermentability, excellent filling effect, low hygroscopicity, strong…
Maltose Syrup: A viscous transparent liquid, free from visible impurities to the naked eye. Colorless, pale yellow, or brownish yellow. Possesses the characteristic odor of maltose; mildly sweet taste, free from off-flavors. Maltose Powder and Crystalline Maltose: Amorphous or crystalline powders, free from visible impurities to the naked eye. White or slightly yellowish. Possess the…
