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Maltitol, in addition considered as hydrogenated maltose, chemical title 1,4-o-α-D-glucopyranosyl-D-sorbitol, is a disaccharide composed of 1 molecule of glucose linked to a sorbitol thru way of α-1,4-bonds. The molecular approach is C12H24O11 and the relative molecular mass is 344.31. Maltitol is a colorless obvious crystal, soluble in water, insoluble in methanol and ethanol.Maltitol is a new type of sweetener that is appreciably used in the processing of sugar-flavored foods.
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1. FructooligosaccharidesProduct ingredients: fructooligosaccharidesShelf life: 18 monthsStorage requirements: Store in a clean, cool, ventilated and dry place at room temperature.
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Maltitol, in addition considered as hydrogenated maltose, chemical title 1,4-o-α-D-glucopyranosyl-D-sorbitol, is a disaccharide composed of 1 molecule of glucose linked to a sorbitol by way of α-1,4-bonds. The molecular approach is C12H24O11 and the relative molecular mass is 344.31. Maltitol is a colorless obvious crystal, soluble in water, insoluble in methanol and ethanol.Maltitol is a new variety of sweetener that is substantially used in the processing of sugar-flavored foods.
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Maltitol, also known as hydrogenated maltose, chemical name 1,4-o-α-D-glucopyranosyl-D-sorbitol, is a disaccharide composed of 1 molecule of glucose linked to a sorbitol by α-1,4-bonds. The molecular formula is C12H24O11 and the relative molecular mass is 344.31. Maltitol is a colorless transparent crystal, soluble in water, insoluble in methanol and ethanol. Maltitol is a new type of sweetener that is widely used in the processing of sugar-flavored foods.
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Maltitol, moreover viewed as hydrogenated maltose, chemical title 1,4-o-α-D-glucopyranosyl-D-sorbitol, is a disaccharide composed of 1 molecule of glucose linked to a sorbitol through way of α-1,4-bonds. The molecular method is C12H24O11 and the relative molecular mass is 344.31. Maltitol is a colorless apparent crystal, soluble in water, insoluble in methanol and ethanol.Maltitol is a new sort of sweetener that is considerably used in the processing of sugar-flavored foods.
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Maltitol, in addition regarded as hydrogenated maltose, chemical title 1,4-o-α-D-glucopyranosyl-D-sorbitol, is a disaccharide composed of 1 molecule of glucose linked to a sorbitol via way of α-1,4-bonds. The molecular method is C12H24O11 and the relative molecular mass is 344.31. Maltitol is a colorless apparent crystal, soluble in water, insoluble in methanol and ethanol.Maltitol is a new kind of sweetener that is considerably used in the processing of sugar-flavored foods.
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Invert syrup is a blended syrup consisting of fructose and glucose, which has the points of sweetness and viscosity. It has a vary of makes use of in cooking and baking, mutually with then once extra now no longer restrained to:Baked goods: Invert sugar syrup is generally used in baking to add sweetness, moisten the dough, and add texture and color.
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Cream sauce is a versatile sauce that is generally used to add texture and style to food. It can be used as a sauce for dishes like pasta, toast, vegetables, seafood, etc. In cooking, cream sauce is moreover in many cases used to make dishes like cream sauce, cream soup, cream sauce, etc.
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Cream sauce is a versatile sauce that is mainly used to add texture and flavor to food. It can be used as a sauce for dishes like pasta, toast, vegetables, seafood, etc. In cooking, cream sauce is also commonly used to make dishes like cream sauce, cream soup, cream sauce, etc.
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Baking powder is a kind of compound leavening agent, which is a white powder made of baking soda powder with acidic materials and corn flour as a filler, also known as foaming powder and baking powder. Baking powder is a kind of rapid fermentation agent, which is mainly used for the rapid fermentation of grain products. It is used in large quantities when making cakes, cakes, buns, steamed buns, shortbreads, bread and other foods.Baking powder is a white powder made from baking soda mixed with other acidic materials and corn flour as a filler.
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Baking powder is a kind of compound leavening agent, which is a white powder made of baking soda powder with acidic elements and corn flour as a filler, moreover regarded as foaming powder and baking powder. Baking powder is a kind of fast fermentation agent, which is commonly used for the quick fermentation of grain products.
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1. Aluminum-free double-effect baking powder 30Product name: Food Additives Ingredients: Sodium bicarbonate (34%), disodium pyrophosphate (23%), calcium carbonate (23%), calcium dihydrogen phosphate (4%), calcium hydrogen phosphate (4%), edible corn starchShelf life: 12 monthsStorage requirements: cool and dry storage, open a bag and sealed storageOrigin: Dezhou City, Shandong ProvinceApplied to baked food: the maximum use amount of 60g / kgProduct characteristics: compound fluffy agent, before and after the force is moderate; widely used, suitable for steaming, baking, baking, fryi
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Maltitol, additionally regarded as hydrogenated maltose, chemical title 1,4-o-α-D-glucopyranosyl-D-sorbitol, is a disaccharide composed of 1 molecule of glucose linked to a sorbitol by way of α-1,4-bonds. The molecular formulation is C12H24O11 and the relative molecular mass is 344.31. Maltitol is a colorless obvious crystal, soluble in water, insoluble in methanol and ethanol.Maltitol is a new kind of sweetener that is extensively used in the processing of sugar-flavored foods.
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Baking powder is a type of compound leavening agent, which is a white powder made of baking soda powder with acidic substances and corn flour as a filler, additionally recognised as foaming powder and baking powder. Baking powder is a type of speedy fermentation agent, which is usually used for the fast fermentation of grain products.
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Make sucrose-free bread much less sugary, sweeter, greater functional, and healthierO Sucrose)Powdered sugar syrup does no longer include sucrose, i.e.
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Make sucrose-free bread less sugary, sweeter, more functional, and healthierO Sucrose)Powdered sugar syrup does not contain sucrose, i.e.
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Make sucrose-free bread a lot a whole lot much less sugary, sweeter, accelerated functional, and healthierO Sucrose)Powdered sugar syrup does no longer embody sucrose, i.e.
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Baking premix is a compound semi-finished product that is in reality pinnacle notch from a single ingredient in the excellent sense, and consists of some baking science content material fabric cloth fabric material fabric material material fabric in the form of compound powder.
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Make sucrose-free bread much less sugary, sweeter, extra functional, and healthierO Sucrose)Powdered sugar syrup does no longer comprise sucrose, i.e.
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Brown sugar, made from sugarcane as raw material, is extracted, clarified, boiled, and refined by lime process (lime is used as a clarifier [2]), and no chemical reagents and food additives other than lime are added during the whole processing process, so as to completely retain the original flavor and nutrients of sugarcane.
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Brown sugar, made from sugarcane as uncooked material, is extracted, clarified, boiled, and delicate with the useful resource of lime manner (lime is used as a clarifier [2]), and no chemical reagents and foods elements one of a kind than lime are delivered in the direction of the entire processing process, so as to in reality keep the true style and nutritional vitamins of sugarcane.
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Brown sugar syrup is a natural syrup made from sucrose or sugar cane juice and is no longer refined at some stage in the making process, defending many minerals and nutrients.
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Brown sugar, made from sugarcane as raw material, is extracted, clarified, boiled, and subtle with the virtually beneficial advisable useful resource of lime manner (lime is used as a clarifier [2]), and no chemical reagents and materials factors one-of-a-kind than lime are delivered in the route of the complete processing process, so as to truly keep the real vogue and dietary dietary dietary nutritional vitamins of sugarcane.
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