| MALTO-OLIGO SACCHARIDES LIQUID |
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Function:
- Replacement for Trehalose & applied to filler cake
- Digestion, Penetration, Absorption.
- Moisture Retention Ability
- Thermal Stability, Low Dye ability
- Enhance and Improve flavour and Freshness Effect.
- Adjust Freezing Point of Refrigerated Foods
- Protein Denaturation Prevention, Extend Shelf Life.
Application :
Calorie Supplements, Dietary Foods, Milk Powder.
Carbohydrate Gum, Chocolate, Candy, Biscuits.
Ice Cream, Fruit Jam, Canned Fruit. Beverage,Baby Foods, Soya Sauce, Pudding, Powder Seasoning Packet.Seafood, Boiled Beans, Processed Seaweed, Refrigerated Foods,Refrigerated Pastry, Pastry contains Starch (Japanese Pastry, Riceflour Mash)
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| SORBITOL 70% SOLUTION |
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Benefits:
- Utilized as sweetener, moisturizer, excipient,preservative.
- Having nutritive strength of polyols, i.e., low heat value, low
sugar, prevention of dental caries.
Application :
Utilizing in food, fillings, toothpaste, cleaning and
makeup products, and interface activator.
Features :
- Sweetness level is 60% of sucrose.
- Replacing white granulated sugar on surimi product
- Good hygroscopic and moisture
- Preservation of food’s color taste, and aroma
- Shelf-life extension |
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