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Product Introduction
Xylitol is a natural sweetener extracted from birch, oak, corncob, bagasse and other plant materials. In nature, Xylitol widely exists in various fruits, vegetables and cereals, and Xylitol is also an intermediate product of human metabolism.
xylose
Xylose is a natural five carbon sugar extracted from plants such as corn cob and wood as the main raw materials. It has a pure sweet taste, no calories, good compatibility, and exhibits excellent Maillard browning reaction. It is widely used as a calorie free, non glycemic sweetener, food flavor and color improver, etc.
Product Introduction
Xylose is a natural five carbon sugar extracted from plants such as corn cob and wood as the main raw materials. It has a pure sweet taste, no calories, good compatibility, and exhibits excellent Maillard browning reaction. It is widely used as a calorie free, non glycemic sweetener, food flavor and color improver, etc.
Product characteristics
Excellent Maillard browning reaction: xylose is a five carbon Reducing sugar, which is more likely to undergo Maillard reaction with protein, amino acid, etc. than common glucose and sucrose. In food processing, adding a small amount of xylose can have a significant coloring and aroma enhancing effect.
Good taste and compatibility: xylose has a sweetness of *0% **0% that of sucrose, which is close to the sweetness of glucose, while also improving the bad flavor.
Application area
Food flavor and color improvers.
A calorie free, non glycemic sweetener.
Produce 'rumen pass soybean meal' to increase milk yield and protein content.
Synthesis of high value-added products such as Xylitol, L-theanine and bose.
L - Arabinose
L-arabinose is a kind of natural sugar extracted from corncob and other plants. It is pure sweet and is a carbohydrate that can not be used by the human body. It can selectively inhibit the digestion and absorption of sucrose in the small intestine and has a 'prebiotic' effect. It is widely used in various foods such as sugar reduction, low GI and intestinal regulation.
Product Introduction
L - Arabinose is a kind of five carbon sugar from natural sources. It was originally isolated from arabic gum. It exists in the skin of fruits and coarse grains in nature. Modern industrial production often uses corncob, bagasse and other plant Hemicellulose as raw materials. L-arabinose has a white needle shaped structure, soft sweetness, half the sweetness of sucrose, and good water solubility. L - Arabinose is a kind of carbohydrate that can not be used by the human body. It does not affect blood sugar and does not need insuli n to regulate metabolism after consumption.
Product characteristics
Sugar reduction and GI reduction: L-arabinose is a natural inhibitor of Sucrase in the human small intestine, which can selectively inhibit the digestion and absorption of sucrose in the small intestine, reduce the rise of blood sugar and insuli n caused by sucrose consumption, and reduce the burden on the body. When 5% L-arabinose was added to sucrose, the GI value decreased from *5 (medium GI) to *2 (low GI).
Prebiotic effect: L-arabinose can proliferate bifidobacteria and other beneficial bacteria in the intestinal tract, promote intestinal peristalsis and defecation.
Application area
Reduced sugar, low GI foods
Intestinal regulating foods