Chất làm ngọt cấp thực phẩm bột lactitol

Chất làm ngọt cấp thực phẩm bột lactitol

Nhận giá mới nhất

Hình thức thanh toán:	T/T
Incoterm:	FOB,CIF,EXW
Đặt hàng tối thiểu:	25 Kilogram
Giao thông vận tải:	Ocean
Hải cảng:	Qingdao ,Tainjin

Option:

white crystalline powders
Purity 99%
no cooling effect
Not hygroscopic
40% as sweet as sucrose
Net carbs = zero
E966

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Mô tả sản phẩm

Thuộc tính sản phẩm

Đóng gói và giao hàng

Mô tả sản phẩm

Thuộc tính sản phẩm

Mẫu số: Lactitol

Thương hiệu: Sdblcy

Nguồn Gốc: Trung Quốc

Các Loại: Chất làm ngọt

Purity 99%: no cooling effect

White Crystalline Powders: 40% as sweet as sucrose

Not Hygroscopic: Net carbs = zero

GI =5: Melting point = 295° F (146° C)

E966: Heat stability >320° F (>160° C)

Đóng gói và giao hàng

Đơn vị bán hàng	:	Kilogram
Loại gói hàng	:	25kg/túi
Ví dụ về Ảnh	:

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Mô tả sản phẩm

Lactitol Powder

Lactitol is best described as a type of molecule that has a carbohydrate structure made up ofgalactose and sorbitol, which is produced through the chemical reaction of hydrogenation onactose. Due to the unique molecular structure of lactitol, it is classified as a poorly digestiblesugar alcohol that has gained popularity in recent years as a sugar substitute.

Lactitol Monohydrate 1 Png

Lactitol Nutrition Facts:

Calories per gram = 2
Glycemic index (GI) = 5
Sweetness, relative to sucrose = 40%
Net carbs = zero

Lactitol Nutritional benefits:

Tooth decay.Lactitol is not readily metabolized by the mouth bacteria so it does not promote dental caries.
Diabetes mellitus. Lactitol has a low glycemic index (GI = 5); it has a negligible effect on blood glucose or insulin levels.

Lactitol Function:

1.Lactitol is commercially available as a dry anhydrous lactitol or lactitol monohydrate, which contains water; both appear as white crystalline powders
2.40% as sweet as sucrose and has almost no cooling effect
3.Not hygroscopic – does not readily attract moisture from the air
4.Solubility in water at 77 °F (25° C) = 57 g/100 g solution
5.Melting point = 295° F (146° C)
6.Heat stability >320° F (>160° C)

7.Does not undergo the Maillard browning reaction

Lactitol

Lactitol Uses:

Lactitol is used as a sweetener and texturizer in sugar-free foods, such as ice cream, chocolate, candies, baked goods, pre-prepared pasta, frozen fish, chewing gums, infant formula, medical tablets . In the European Union it is labeled as E number E966 . Lactitol is also allowed in Canada, Australia, Japan and some other countries.
Lactitol monohydrate syrup is used as a laxative.

Bailong Chuangyuan is based on the manufacture and service of biotechnology products in the fields of Prebiotics, Dietary fiber and Healthy sweetener. The main products are Fructo oligosaccharide(FOS),Xylo-oligosaccharide(XOS), Galacto-oligosaccharide(GOS), lsomalto-oligosaccharide(lMO),Stachyose, Resistant dextrin(Soluble corn /tapioca fiber),Polydextrose, Allulose, lsomaltulose and Isomalt, etc.

Through the establishment of independent innovation system, it will promote the upgrading and development of the industry and industry upstream and downstream.

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