Corn Fiber Powder White Color Fructo-Oligosaccharide 95 Powder

• CAS No.: 57-48-7
• Formula: C6h12o6
• EINECS: /
• Packaging Material: Aluminum Foil Bag
• Storage Method: Normal
• Shelf Life: 2 Years
• Model NO.: HB-Fructo oligosaccharide
• Nutrient Composition: Corn Fiber
• Resource: Natural
• The content of active substances: 99%
• Test: HPLC
• Application: Nutrient Supplements
• Storage: Cool Dry Place
• MOQ: 1kg
• Transport Package: Carton Box
• Specification: 99%
• Trademark: Haibo
• Origin: China
• HS Code: 17029090
• Production Capacity: 20000kg/Month

Product Description

Fructooligosaccharide is an active substance. The sweetness is 0.3-0.6 times that of sucrose. It not only maintains the sweet nature of sucrose, but also is cooler than sucrose. It has been used in dairy products, solid drinks, candy, biscuits, bread, jelly, cold drinks and other foods.

Fructooligosaccharide is a white powder with a soft and refreshing sweetness and a fructooligosaccharide fragrance.

The biscuits and baked goods produced by fructooligosaccharide are beautiful in color, soft and delicious, uniform in organization and good in preservation, which can greatly extend the storage period.

(1) fructooligosaccharides are widely used in foods in dairy products.

(2) Adding fructooligosaccharides to cereal products can improve product quality and extend product shelf life. For example, adding oligosaccharide to baked goods can improve the color of the product, improve brittleness, and help puffing. With sucrose as the sugar source, the color of the product is easy to be darkened if the operation is not proper, and the coloring effect of oligosaccharide is better than that of sucrose. The Maillard reaction using fructooligosaccharides gives baked goods good flavor and attractive color. In addition, adding an appropriate amount of fructooligosaccharide to bread can produce moisturizing effect, prevent the food from becoming hard, make it soft and tasty, and extend the shelf life.

(3) As a low-sugar and low-calorific value functional sweetener, oligosaccharide is added to sweet foods and beverages, which can improve product taste and reduce food calorific value. In fact, oligosaccharides can replace some of the sucrose used in the production of candy, jelly, chocolate and other sweet products; Adding oligosaccharides to fruit drinks and tea drinks can make the product taste softer and refreshing.

(4) The addition of oligosaccharide in wine products can prevent the precipitation of internal solubles in wine, improve the clarification, improve the flavor of wine, and make the taste of wine mellow and refreshing.

 

ANALYSIS	SPECIFICATION	RESULTS
Appearance	White powder	Complies
Odor	Characteristic	Complies
Tasted	Characteristic	Complies
Assay	99%	Complies
Sieve Analysis	100% pass 80 mesh	Complies
Loss on Drying	5% Max.	1.02%
Sulphated Ash	5% Max.	1.3%
Extract Solvent	Ethanol & Water	Complies
Heavy Metal	5ppm Max	Complies
As	2ppm Max	Complies
Residual Solvents	0.05% Max.	Negative
Microbiology
Total Plate Count	1000/g Max	Complies
Yeast & Mold	100/g Max	Complies
E.Coli	Negative	Complies
Salmonella	Negative	Complies