Пищевой подсластитель порошковой порошок лактитол

Пищевой подсластитель порошковой порошок лактитол

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Вид оплаты:	T/T
Инкотермс:	FOB,CFR,CIF,EXW
Количество минимального заказа:	25 Kilogram
транспорт:	Ocean,Land
Порт:	Qingdao,Tianjin

Option:

Purity 99%
white crystalline powders
no cooling effect
Not hygroscopic
40% as sweet as sucrose
white crystalline powders
Net carbs = zero
GI =5

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Описание продукта

Атрибуты продукта

Упаковка и доставка

Описание продукта

Атрибуты продукта

Модель: Lactitol

место происхождения: Китай

Виды: Подсластители

40% As Sweet As Sucrose: no cooling effect

White Crystalline Powders: Not hygroscopic

Heat Stability >320° F (>160° C): Melting point = 295° F (146° C)

E966: 2Kcal/g

GI =5: Net carbs = zero

Упаковка и доставка

Продажа единиц жилья	:	Kilogram
Тип упаковки	:	25 каг/сумка
Пример с картинкой	:

Описание продукта

Lactitol Powder

Derived from lactose through the process of chemical hydrogenation, lactitol is a type ofcarbohydrate that contains both galactose and sorbitol. Due to its chemical composition, lactitois classified as a poorly digestible carbohydrate or sugar alcohol, which is used as a sugarsubstitute in various food products.

Lactitol Monohydrate 1 Png

Lactitol Nutrition Facts:

Calories per gram = 2
Glycemic index (GI) = 5
Sweetness, relative to sucrose = 40%
Net carbs = zero

Lactitol Nutritional benefits:

Tooth decay.Lactitol is not readily metabolized by the mouth bacteria so it does not promote dental caries.

Diabetes mellitus. Lactitol has a low glycemic index (GI = 5); it has a negligible effect on blood glucose or insulin levels.

Isomalt Function:

Lactitol is commercially available as a dry anhydrous lactitol or lactitol monohydrate, which contains water; both appear as white crystalline powders
40% as sweet as sucrose and has almost no cooling effect
Not hygroscopic – does not readily attract moisture from the air
Solubility in water at 77 °F (25° C) = 57 g/100 g solution
Melting point = 295° F (146° C)
Heat stability >320° F (>160° C)
Does not undergo the Maillard browning reaction

Lactitol Uses:

Lactitol is used as a sweetener and texturizer in sugar-free foods, such as ice cream, chocolate, candies, baked goods, pre-prepared pasta, frozen fish, chewing gums, infant formula, medical tablets . In the European Union it is labeled as E number E966 . Lactitol is also allowed in Canada, Australia, Japan and some other countries.
Lactitol monohydrate syrup is used as a laxative.