Dextrose Anhydrate-manufacture,factory,supplier from China

   Dextrose Monohydrate is D-glucose crystallized with a water molecule,obtained through enzymatichydrolysis of corn starch (Not genetically manipulated,absence of GMO).

  ANHYDROUS GLUCOSE is a product of pharmaceutical quality in the form of crystalline fine white powder obtained during enzymatic hydrolysis of starch.It contains over 99% pure glucose and meets the requirements of European Pharmacopoeia.  Anhydrous glucose is used in pharmaceutical industry for production of drugs and supplements.Chemical name: Anhydrous Glucose Alias: D-Glucose anhydrous/Dextrose; D(+)-Glucose; D-Glucose; β-D-Glucose anhydrousCas No.: 50-99-7EINECS No.200-075-1Chemical Formula: C6H12O6Grade:  Food Garde and Pharmaceutical GradeAppearance: white crystallin

CERTIFICATE OF ANALYSIS Product NameMaltodextrin DE 15-20Quantity1MTSBatch NO.20220917Manufacturing Date20220917Expiry Date20240916Test StandardGB/T20884-2007AppearanceWhite amorphous powderSmellWith a special smell of maltodextrin and no otherTasteSweetless or slightly sweetness ,no other tasteTtemsStandardsResultsDextrose Equivalent, % (m/m) (Reducing sugar (dextrose) in Solid, %)15-2018.5Starch TestNegativeConformMoisture%(m/m)≤6.05.2Solubility%(m/m)≥98.098.6PH4.5-6.55.2Ash%(m/m)≤0.60.03Iodin ExperimentNO blue reactionConformAs mg/kg≤0.50.01Pb mg/kg≤0.50.03Cu mg/kg≤5.0<0.5Sulfur Dio

PolydextroseCorn Polydextrose Powder Glucose≤4.0  Sorbitol≤2.0Polydextrose is made of many dextrose (glucose) carbohydrates that randomly bond together and form a polymer.

MaltodextrinMaltodextrins is produced from corn starch, sorghum starch. Maltodextrin is considered a food ingredient, not food additive .Maltodextrins are easily digestible polysaccharides composed of 3 to 19 D-glucose (dextrose) molecules, linked by alpha (1-4) bonds.Maltodextrin consists of D-glucose units connected in chains of variable length. The glucose units are primarily linked with α(1→4) glycosidic bonds, like that seen in the linear derivative of glycogen (after the removal of α1,6- branching).

MaltodextrinMaltodextrins is produced from corn starch, sorghum starch. Maltodextrin is considered a food ingredient, not food additive .Maltodextrins are easily digestible polysaccharides composed of 3 to 19 D-glucose (dextrose) molecules, linked by alpha (1-4) bonds.Maltodextrin consists of D-glucose units connected in chains of variable length. The glucose units are primarily linked with α(1→4) glycosidic bonds, like that seen in the linear derivative of glycogen (after the removal of α1,6- branching).

  Fructo oligosaccharides (FOS) are a mixture of oligosaccharides (GF2, GF3, GF4), which are composed of fructose units connected by ß (2-1) links. These molecules are terminated by fructose units.

Functional characteristics：1.Good processing stability.The resistant dextrin has processing characteristics such as heat resistance, acid resistance, and freeze resistance, and the viscosity of the aqueous solution is very low, and the variation of the viscosity value with changes in the shear rate and temperature is small.2.

Functional characteristics：1.Good processing stability.The resistant dextrin has processing characteristics such as heat resistance, acid resistance, and freeze resistance, and the viscosity of the aqueous solution is very low, and the variation of the viscosity value with changes in the shear rate and temperature is small.2.

Application：1、 Food: used in dairy foods, meat foods, baked goods, pasta, seasoning foods, etc.Application in dairy products: resistant dextrins can be simply added to dietary fiber fortified milk beverages like sugar, without affecting the original flavor of the food; resistant dextrins have a similar taste to fat and low calories. It can be used as a substitute for a portion of sugar or fat to prepare low-calorie ice cream, low-fat yogurt drinks, and the like.

Product characteristics:Sweetness is 30%~40% of cane sugar, and the sweetness is soft and pureHigher viscosity than cane sugar (75Brix at the same sugar level)Stable under high temperature and acidic conditions (pH3.0, 160℃, 15min without decomposition), can be used in acidic foodGood moisturizing property, adding to bakery products not only provides soft sweetness, but also extends shelf life Physiological properties:Regulate intestinal flora, increase beneficial bacteria and reduce harmful bacteria; enhance immunity, prevent allergies and reduce infectious diseases; improve lactose into

Functional characteristics：1.Good processing stability.The resistant dextrin has processing characteristics such as heat resistance, acid resistance, and freeze resistance, and the viscosity of the aqueous solution is very low, and the variation of the viscosity value with changes in the shear rate and temperature is small.2.

Product characteristics:Sweetness is 30%~40% of cane sugar, and the sweetness is smooth and pureHigher viscosity than cane sugar (75Brix at the identical sugar level)Stable beneath excessive temperature and acidic prerequisites (pH3.0, 160℃, 15min except decomposition), can be used in acidic foodGood moisturizing property, including to bakery products now not solely gives tender sweetness, however additionally extends shelf life.Product Specifications：ModelSolids57Dry matter %/Oligogal

Product characteristics:Sweetness is 30%~40% of cane sugar, and the sweetness is smooth and pureHigher viscosity than cane sugar (75Brix at the identical sugar level)Stable beneath excessive temperature and acidic prerequisites (pH3.0, 160℃, 15min except decomposition), can be used in acidic foodGood moisturizing property, including to bakery products now not solely gives tender sweetness, however additionally extends shelf life. Product Specifications：ModelSolids70Dry matter %/Ol

   Sorbitol is a new sweetener made from glucose. It is a colorless, odorless, clarified and sweet. Thick liquid or white crystalline powder, with excellent preservation, color retention, moisture retention, which could be widely used in food, medicine, chemical industry and other industries ApplicationSweetenerSorbitol is a sugar substitute, and when used in food it has the INS number and E number 420. Sorbitol is about 60% as sweet as sucrose (table sugar).Sorbitol is referred to as a nutritive sweetener because it provides dietary energy.

IntroductionARA (AA) scientific name eicosatetraenoic acid, also known as arachidonic acid, belongs to the long-chain polyunsaturated fatty acid of the Omega-6 family. ARA is an essential fatty acid in early childhood. However, in infants and young children, the ability of babies to synthesize ARA is low. Therefore, for babies who are in the golden period of physical development, providing a certain amount of ARA in food will be more conducive to their physical development.

Functional characteristics：1.Good processing stability.The resistant dextrin has processing characteristics such as heat resistance, acid resistance, and freeze resistance, and the viscosity of the aqueous solution is very low, and the variation of the viscosity value with changes in the shear rate and temperature is small.2.

Polydextrose Characters:· Polydextrose has very Low Calories, 1 kcal/g, perfect ingredient for the formulation of reduced calorie food.· Polydextrose replaces sugar, glucose syrups and fat while improving flavour, texture and mouth-feel in a variety of applications.· Polydextrose is recognized as a dietary fiber in many major countries.· Polydextrose stimulates Lactobacillus and Bifido bacteria.· Polydextrose sustained fermentation throughout the colon, acting as a Prebiotic for Digestive Health· Polydextrose is highly soluble, allows preparation of syrups.·&

IntroductionTuna oil powder contains EPA and DHA, which humans mainly absorb from fish oils, among which the content of fatty fish is the highest.EPA and DHA are both unsaturated fatty acids (O-mega3). Their chemical names are EPA and DHA, respectively.Both of them are unsaturated fatty acids, and their molecular structures are very similar.

IntroductionFrom Algae DHA oil powder by global top spraying powder plant, the powder had good odour and stability,suitable for infant formula milk powder and other powder foods produced by dry process. Product fuctions- Benefits for infants and pregnant women1 .Promotes brain development and improves cognitive ability.2. Promotes physical development and ensures the health of the body.3. Enhances the development of vision and reduces visual defects.4. Protects premature babies and improves their health.5. Improves brain development children and improves the childhood happiness index.6.

InulinInulin is a type of prebiotic fiber that is found in many plant-based foods. The human body doesn’t make digestive enzymes that can break down inulin. Instead of being digested in the stomach and small intestine, it travels through the digestive system to the large intestine where it feeds gut bacteria. Your gut microbes transform it into useful metabolites, like short-chain fatty acids, that keep your gut healthy. Inulin is found in many common foods, including onions and garlic. The most inulin-rich foods are chicory root and Jerusalem artichoke. Inulin benefits:1.

PROPERTY:-    0.4 calorie per gram-    ~70% as sweet as sucrose with similar onset-    Highly soluble, increasing with temperature-    Browns better than other sugar alternativesAPPLICATION:-    Bake products-    Ice cream-    Nutrition bars-    Sweeteners-    Chocolate Specification: Product nameCrystalline Allulose  AppearanceWhite crystalline powder without visible impuritiesAllulose content≥98.5%Moisture≤1%TasteSweet,no odorPH3-7Ash(Sulphate)≤0.5(g/100g)Arsenic(

Polydextrose is a kind of water-soluble dietary fiber. Randomly boned condensation...

Polyde`xtrose is a kind of water-soluble dietary fiber. Randomly boned condensation...