Lecithin-manufacture,factory,supplier from China

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.

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”.

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

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

Corn Polydextrose syrup No-GMOPolydextrose is made from glucose, sorbitol and citric acid, polydestrose syrup is slight yellow color,  the color will be darker over time.Polydextrose is a knid of low calorie soluble fiber,it is a kind of dietary fiber.Dietary Fiber Food Material Polydextrose PDX syrup，Dietary fiber Polydextrose Syrup Addtives，Polydextrose Syrup AddtivesProduct namePolydextrose PowderItemGB25541-2010AppearanceWhite or yellowish fine powderPolydextrose    %≥90%           Water,w %≤4.0Glucose+Sorbitol

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

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...

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

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

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

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

    1.Isomaltooligosaccharide Provides nutrients and stimulates the growth of friendly bacteria, (particularly the Bifidus species)that are living naturally in the gastrointestinal tract.Increase the friendly bacteria colony and its ratio, then Protect the liver.  2.IMO Is not digestible and hardly converts to calorie. lt will not cause qlucose content to rise inthebloodmaking it suitable for diabetic patient and people on diet.  3.

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.

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.·&

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.

Functional characteristics：1.Good processing stability.The resistant dextrin has processing traits such as warmness resistance, acid resistance, and freeze resistance, and the viscosity of the aqueous answer is very low, and the variant of the viscosity price with adjustments in the shear fee 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.

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.

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.

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.