Dextrose monohydrate Ingredient Sweeteners-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

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).

Assets:-   0.4 calorie in keeping with gram-    ~70% as candy as sucrose with comparable onset-    rather soluble, growing with temperature-    browns higher than different sugar alternativesUtility:-    bake merchandise-    ice cream-    nutrition bars-    sweeteners-    chocolateSpecification:Product nameAllulose SyrupAppearanceColorless or light yellow liquidD-Allulose (dry matter) ,%≥95Solid ,%≥70pH3.0-7.0Ash,%≤0.5Total Arsenic(As), mg/kg≤0.5Lead(Pb), mg/kg≤0.5Water Activity＜0.75Total Plate Count, CFU

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).

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

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.·&

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(

Polidextrosa Powder Suger freeBailong Chuangyuan · Product AttributesModel No.: PolydextroseBrand: BLCYTypes of: Sweeteners· Supply Ability & Additional InformationPackaging: BagProductivity: 5000t/monthTransportation: Ocean,Land,Air,ExpressPlace of Origin: Dezhou,ChinaSupply Ability: 5000t/monthCertificate: ISO2200,ISO 9001,ISO 45001,ISO14001, BRC,HALALHS Code: 1702900090Payment Type: L/C,T/T,D/P,D/A,PaypalIncoterm: FOB,DDU,CFR,Express Delivery,CIF,EXW,FAS,CIP· Packaging & DeliverySelling Units: 

Polydextrose Characters:1.Polydextrose has very Low Calories, 1 kcal/g, ideal ingredient for the system of decreased calorie food.2.Polydextrose replaces sugar, glucose syrups and fats whilst enhancing flavour, texture and mouth-feel in a range of applications.3.Polydextrose is identified as a dietary fiber in many predominant countries.4.Polydextrose stimulates Lactobacillus and Bifido bacteria.5.Polydextrose sustained fermentation at some stage in the colon, appearing as a Prebiotic for Digest

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 nameAllulose SyrupAppearanceColorless or light yellow liquidD-Allulose (dry matter) ,%≥95Solid ,%≥70pH3.0-7.0Ash,%≤0.5Total Arsenic(As), mg/kg≤0.5Lead(Pb), mg/kg≤0.5Water Activity＜0.75Tot

MaltitolMaltitol is a low-calorie artificial Sweetener.Maltitol powder offers similar sweetness to sucrose. It has a natural, sweet taste and boost fruity flavors, and reduces the need for high-intensity sweeteners. Maltitol is non-cariogenic and does not contribute to tooth decay.Maltitol as a food additive is safe to use, according to The Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives.

Polidextrosa Powder No-GMOBailong Chuangyuan · Product AttributesModel No.: PolydextroseBrand: BLCYTypes of: Sweeteners· Supply Ability & Additional InformationPackaging: BagProductivity: 5000t/monthTransportation: Ocean,Land,Air,ExpressPlace of Origin: Dezhou,ChinaSupply Ability: 5000t/monthCertificate: ISO2200,ISO 9001,ISO 45001,ISO14001, BRC,HALALHS Code: 1702900090Payment Type: L/C,T/T,D/P,D/A,PaypalIncoterm: FOB,DDU,CFR,Express Delivery,CIF,EXW,FAS,CIP· Packaging & DeliverySelling Units: Kilo

Allulose/Psicose The names psicose, D-psicose, allulose, and D-allulose are used interchangeably to describe a naturally occurring "rare" sugar. Allulose, a monosaccharide, is present in very small amounts in a diverse group of fruits and nutritive sweeteners, including figs, raisins, jackfruit, maple syrup, molasses, and brown sugar. Commercially, allulose is produced through enzymatic conversion of a carbohydrate in corn, sugar cane, beets, or other sources.

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.

Soy LecithinSoy Lecithin is a mixture of phospholipids and other substances that are found in plant tissues and egg yolks. It is a yellow-brown oily substance that has various functions in the human body and health. Soy Lecithin was first isolated from egg yolk by a French chemist and pharmacologist named Theodore Nicolas Gobley in 1846.

Soy LecithinSoy Lecithin is a mixture of phospholipids and other substances that are found in plant tissues and egg yolks. It is a yellow-brown oily substance that has various functions in the human body and health. Soy Lecithin was first isolated from egg yolk by a French chemist and pharmacologist named Theodore Nicolas Gobley in 1846. He named it “léchithine” after the Greek word for egg yolk, “λέκιθος”.

PRODUCT ANALYSIS:Application:Isomaltooligosaccharide is splendid to trade part of sucrose and be delivered to greater than a few beverages and foods, such as:Beverages: carbonated drinks, soy milk drinks, fruit drinks, vegetable juice drinks, tea drinks, nutritious drinks, iron supplements, calcium supplements, iodine supplements, alcoholic beverages, coffee, cocoa, powdered beverages, etc.Dairy products: cow milk, flavored milk, fermented milk, lactic acid micro organism beverages, and a range of milk powders.Confectionery: all kinds

PRODUCT ANALYSIS:Application:Isomaltooligosaccharide is appropriate to change section of sucrose and be delivered to more than a few liquids and foods, such as:Beverages: carbonated drinks, soy milk drinks, fruit drinks, vegetable juice drinks, tea drinks, nutritious drinks, iron supplements, calcium supplements, iodine supplements, alcoholic beverages, coffee, cocoa, powdered beverages, etc.Dairy products: cow milk, flavored milk, fermented milk, lactic acid micro organism beverages, and a variety of milk powders.

CERTIFICATE OF ANALYSIS                                  Product nameMaltodextrin(Organic Tapioca)Product dateDec. 24, 2022Analysis dateDec. 25, 2022Expiry dateDec.

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 is a low calorie, sugar free, low glycemic, speciality carbohydrate that is prebiotic and widely recognized as Dietary fiber. It offers a range of physiological and functional benefits. Approved for use in over 50 countries, food manufacturers can rely upon Polydextrose in the formulation of low calorie, sugar free, reduced sugar, low fat foods and beverages. Polydextrose can also lower glycemic response while adding fiber to all kinds of processed foods.

Prouduct analysis:Application:Isomaltooligosaccharide is appropriate to exchange section of sucrose and be introduced to a variety of liquids and foods, such as:Beverages: carbonated drinks, soy milk drinks, fruit drinks, vegetable juice drinks, tea drinks, nutritious drinks, iron supplements, calcium supplements, iodine supplements, alcoholic beverages, coffee, cocoa, powdered beverages, etc.Dairy products: cow milk, flavored milk, fermented milk, lactic acid micro organism beverages, and a range of milk powders.C