| Customization: | Available |
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| CAS No.: | 57-48-7 |
| Formula: | C6h12o6 |
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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.
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ANALYSIS
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SPECIFICATION
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RESULTS
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Appearance
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White powder |
Complies
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Odor
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Characteristic
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Complies
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Tasted
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Characteristic
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Complies
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Assay
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99%
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Complies
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Sieve Analysis
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100% pass 80 mesh
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Complies
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Loss on Drying
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5% Max.
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1.02%
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Sulphated Ash
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5% Max.
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1.3%
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Extract Solvent
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Ethanol & Water
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Complies
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Heavy Metal
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5ppm Max
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Complies
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As
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2ppm Max
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Complies
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Residual Solvents
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0.05% Max.
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Negative
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Microbiology
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Total Plate Count
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1000/g Max
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Complies
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Yeast & Mold
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100/g Max
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Complies
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E.Coli
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Negative
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Complies
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Salmonella
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Negative
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Complies
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