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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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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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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, 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, 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, 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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Composite sugar powder1. Peach cake has no sucrose powderProduct name: compound sugar powder (peach cake without sucrose sugar powder) Ingredients: trehalose, maltodextrin, cornstarch, food additives (maltitol, sorbitol, stevia glycoside)Shelf life: 12 monthsStorage requirements: ventilation, dry storageOrigin: Dezhou City, Shandong Province Nutritional composition tableprojectEvery 100 gramsNRV%energy1210 KJ14%protein0 grams0%fat0 grams0%
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1.Low-sugar chiffon cake mix powderProduct name: Ready mix powder (low sugar chiffon cake mix powder)Ingredients: wheat flour, oligomic isomaltose, cocoa powder, trehalose, egg powder, powder, oligofructose, appropriate for consuming corn starch, salt, foods aspects (xylitol, maltitol, sorbitol, hydroxypropyl distarch phosphate, gluconic acid- & -lactone, single, double glycerin fatty acid ester, sodium bicarbonate, hydrogen disodium pyrophosphate, sodium carboxymethyl cellulose, xanthan gum)Shelf life: 9 monthsStorage requir
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Sucrose-free, low-sugar mooncake syrupHealthy sucrose-free and low sugar (total sugar<5%) functional sugar compound characteristics, sweet and non-greasy for food coloring, oil return to soft, non-sticking boardMain ingredients:Isomalto-oligosaccharides, xylose, food additives (maltitol liquid, sorbitol liquid, xylitol)Specification:25kg/drum, 5kgX4 drum/cartonBase formulaMooncake powder (pastry flour 7: special powder 3) ---- 1000g, artisan sucrose-free mooncake syrup----------- 600~700g, peanut oil------ 300g, soap water (48 degrees), ----- 8-12gIn industrial production, starch sugars are
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In industrial production, starch sugars are divided into several types according to the glucose conversion value (DE).According to the liquid glucose value, it can also be divided into high invert syrup (DE60~70), medium invert syrup (DE38~42), and low invert syrup (DE20 or less). The product varieties are:maltoseIt is a disaccharide composed of two single-molecule glucose, which has low sweetness and higher thermal stability than glucose, and can obtain glucose and other oligosaccharides through oxidation reaction, and can also be converted into maltitol and glucosanol.
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Sucrose-free, low-sugar mooncake syrupHealthy sucrose-free and low sugar (total sugar<5%) purposeful sugar compound characteristics, candy and non-greasy for meals coloring, oil return to soft, non-sticking boardMain ingredients:Isomalto-oligosaccharides, xylose, meals components (maltitol liquid, sorbitol liquid, xylitol)Specification:25kg/drum, 5kgX4 drum/cartonBase formulaMooncake powder (pastry flour 7: exclusive powder 3) ---- 1000g, artisan sucrose-free mooncake syrup----------- 600~700g, peanut oil------ 300g, cleaning soap&
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Granulated sugar is cooled with the aid of way of together with water and inclusive of sucrase to react beneath high-quality conditions or add acid to cook dinner dinner to a fantastic time and a suitable temperature. This syrup can be saved for a prolonged time except crystallization, and is broadly speaking used in Chinese-style mooncake wrappers, saqima, and a vary of merchandise that alternate granulated sugar.
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Make sucrose-free bread a lot a complete lot a great deal much less sugary, sweeter, accelerated functional, and healthierO Sucrose)Powdered sugar syrup does no longer embody sucrose, i.e.
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Sugar-free syrup is a syrup with no or very little delivered sugar, usually with sugar substitutes or one-of-a-kind sweeteners as an wish of daily sugars.
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Invert syrup is a blended syrup consisting of fructose and glucose, which has the qualities of sweetness and viscosity. It has a vary of makes use of in cooking and baking, collectively with then again now no longer restrained to:Baked goods: Invert sugar syrup is usually used in baking to add sweetness, moisten the dough, and add texture and color.
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Sugar-free syrup is a syrup with no or very little delivered sugar, usually with sugar substitutes or one-of-a-kind sweeteners as an wish of day-to-day sugars.
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Invert syrup is a blended syrup consisting of fructose and glucose, which has the features of sweetness and viscosity. It has a range of makes use of in cooking and baking, jointly with then once more now no longer restrained to:Baked goods: Invert sugar syrup is commonly used in baking to add sweetness, moisten the dough, and add texture and color.
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Invert syrup is a combined syrup consisting of fructose and glucose, which has the traits of sweetness and viscosity. It has a range of makes use of in cooking and baking, together with however now not restricted to:Baked goods: Invert sugar syrup is regularly used in baking to add sweetness, moisten the dough, and add texture and color.
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Sugar-free syrup is a syrup with no or very little delivered sugar, typically with sugar substitutes or one-of-a-kind sweeteners as an want of every day sugars.
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Granulated sugar is cooled with the resource of way of collectively with water and inclusive of sucrase to react underneath brilliant stipulations or add acid to prepare dinner dinner dinner to a exceptional time and a appropriate temperature. This syrup can be saved for a extended time barring crystallization, and is greatly talking used in Chinese-style mooncake wrappers, saqima, and a fluctuate of merchandise that alternate granulated sugar.
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Invert syrup is a mixed syrup consisting of fructose and glucose, which has the characteristics of sweetness and viscosity. It has a variety of uses in cooking and baking, including but not limited to:Baked goods: Invert sugar syrup is commonly used in baking to add sweetness, moisten the dough, and add texture and color.
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Sugar-free syrup is a syrup with no or very little delivered sugar, generally with sugar substitutes or one-of-a-kind sweeteners as an desire of everyday sugars.
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Granulated sugar is cooled with the useful resource of way of jointly with water and inclusive of sucrase to react beneath gorgeous stipulations or add acid to put collectively dinner dinner dinner to a outstanding time and a splendid temperature. This syrup can be saved for a extended time barring crystallization, and is notably speakme used in Chinese-style mooncake wrappers, saqima, and a fluctuate of merchandise that alternate granulated sugar.
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Brown sugar syrup is a natural syrup made from sucrose or sugar cane juice and is not refined during the making process, retaining many minerals and nutrients.
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