Food grade Fructo oligosaccharides
moq from 25kg
Ship from Guangzhou China
Large quantity get price discount
The sweetness of Fructo-oligosaccharides was 0.3 times higher than that of sucrose. It not only maintains the pure sweetness of sucrose, but also sweeter and cooler than sucrose. It has been used in dairy products, lactic acid bacteria drinks, solid drinks, candy, biscuits, bread, jelly, cold drinks and other foods.
Sugar powder is white or yellowish amorphous powder (particles are white or yellowish amorphous particles), sweet soft and refreshing, with Fructo-oligosaccharides fragrance, no peculiar smell, no foreign impurities.
1. Low calorific value, because Fructo-oligosaccharides can not be directly digested and absorbed by intestinal bacteria, so its calorific value is low.
two。. Cannot be used by oral bacteria (mutant streptococcus Smutans).
3. Promote the absorption of nutrients, especially calcium.
(1) the application of Fructo-oligosaccharides in dairy products is in dairy products. The addition of Fructo-oligosaccharides to fermented dairy products can provide nutritional sources for probiotics such as Bifidobacterium, enhance the number and function of living probiotics, and prolong the shelf life. Because Fructo-oligosaccharide is more stable than sucrose under acidic conditions and can make Bifidobacterium multiply, it can be used in acidic foods such as yoghurt and lactic acid bacteria beverage instead of sucrose.
(2) the application of Fructo-oligosaccharides in cereal products can improve the product quality and prolong the shelf life of the products. For example, adding Fructo-oligosaccharides to baked foods can improve the color, brittleness and puffing of the products. Adding an appropriate amount of Fructo-oligosaccharides to bread can produce moisturizing effect, delay starch aging, prevent food from hardening, make it soft and delicious, and prolong shelf life.
(3) the application in candy and beverage as a unique functional sweetener with low sugar, low calorific value and indigestibility. Fructo-oligosaccharide added to sweet food and beverage can improve the taste of the product and reduce the calorific value of food. In fact, Fructo-oligosaccharides can be used to replace part of sucrose in the production of sweets, jellies, chocolates and other sweet products, which can maintain a certain sweetness and are suitable for children to eat; Fructo-oligosaccharides are added to fruit-flavored drinks and tea drinks to make the taste softer and fresher.
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