Isomaltooligosaccharide
1.Regulate intetinal flora, reduce the amount Clostridium perfringens
2.Relaxing bowel
3.Healthy tooth
5.Promote mineral absorption
6.Help to improve immunity
Product Description
1.The melting point is122~123℃,much lower than sucrose(182℃).
2.The reducibility is 52% of glucose.
3.The sweetness is 42% of sucrose,its sweet taste is similar to that of sucrose.
4.Isomaltulose has no hygroscopicity.
5.At room temperature, the solubility of isomaltulose is only half that of sucrose. With the increase of temperature, its solubility will increase sharply, and it can reach 85% of sucrose at 80 ℃
6.Density and viscosity of isomaltulose,at the same concentration, the density of isomaltulose is slightly higher than that of sucrose, and the viscosity is close to that of sucrose.
7.Isomaltulose has strong acid hydrolysis resistance and is conducive to maintaining equal osmotic pressure.
8.The thermal stability of isomaltulose is slightly worse than that of sucrose. During sugar boiling, slight browning begin at 120 ℃; Browning, decomposition and polymerization occurred at 140 ℃; Above 160 ℃, these reactions are significantly intensified.
9.Colorability. Isomaltulose is slightly easier to stain than sucrose when heated at high temperature for a long time. Isomaltulose is not easy to stain at pH 3-4.
10.Difficult fermentation,not fermented by most bacteria and yeasts.
11.Mask the odor,balance the taste and flavor.
