Molecular Formula | C6H10O5)n |
Molar Mass | 342.29648 |
Melting Point | >130° |
Storage Condition | Room Temprature |
Physical and Chemical Properties | An aqueous solution of polyglucose that has been neutralized and decolorized by chemical properties. A transparent straw-colored liquid. |
Use | In food additives can be used as thickeners, fillers, formulations, is an important raw material for the manufacture of low calorie, low fat, low cholesterol, low sodium health food |
Raw Materials | D(+)-Glucose Potassium bicarbonate D-(+)-SORBOSE |
Reference Show more | 1. Wang Bo, Zhang Shu-Wen, Liu Lu, etc. Preparation and emulsifying properties of Maillard reaction products of sodium caseinate [J]. Food Science, 2018. 2. Liang Yu, Zhao Peng, Hao Shang, jiatui, et al. In vitro fermentation of five non-digestible sugars by fecal microbiota from one-month-old infants [J]. Science and Technology of Food Industry 2019 040(021):72-77. |