Category:
Other Specialized Reagents
CAS NO:
6587-31-1
Standard:
In-house Standards,Ph. Int,
The sweetness is 30%~40% of sucrose, and the sweetness is soft and pure
Higher viscosity than sucrose (75Brix at the same sugar content)
It is relatively stable under high temperature and acidic conditions (pH 3.0, 160 °C, 15min without decomposition), and can be applied to acidic food
With good moisturizing properties, adding to baked goods not only provides a gentle sweetness, but also extends shelf life
Due to the special properties of galacto-oligosaccharides, it has been widely used in dairy products, beverages, bakery products, etc.