Prebiotics Series-manufacture,factory,supplier from China

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

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(

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

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

Product characteristics:The sweetness is 30%~40% of sucrose, and the sweetness is soft and pureHigher viscosity than sucrose (75Brix at the same sugar content)Stable under high temperature and acidic conditions (pH3.0, 160℃, 15min does not decompose), can be used in acidic foodExcellent moisturizing properties, adding to baked goods not only provides a soft sweetness, but also extends shelf life. Product Specifications：ModelSolids90Dry matter %/Oligogalactose (galacto-oligosaccharide to galacto-oligosaccharide octangles) ≥90Moisture %,≤/pH value2.8-6.0Lactose+monosaccharide content (in dr

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”.

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...

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

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.

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.·&

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.

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.

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

  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.

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.

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.

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.