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1. Introduction of resistant dextrinThe low-viscosity water-soluble dietary fiber that has appeared in recent years makes the nutrient of dietary fiber easy to absorb. Among the low-viscosity water-so...

1. Introduction of AlluloseAllulose contains only 0.2 calories per gram, and its sweetness can reach 70% of that of sucrose. It is a rare sweetener that exists in nature with small amount.2. Allulose ...

1. Resistant dextrin has gradually become a key research object in the food industry.Resistant dextrin, also known as indigestible dextrin, is a low-calorie food material. Because of its various physi...

1. Two parts of the production process of maltitolMaltitol is a disaccharide alcohol produced by hydrogenation and reduction of maltose. Industrially, its production process can be divided into two pa...

1. Introduction to galacto oligosaccharideGalacto oligosaccharide is a kind of functional oligosaccharide with natural properties. Its molecular structure is generally connected with 1-7 galactosyl gr...

1. Galacto oligosaccharides are widely usedSpeaking of galacto oligosaccharides (GOS), I believe everyone is familiar with it, especially to the mothers. You can find galacto oligosaccharides in many ...

1. Introduction to AlluloseAllulose is an isomer of fructose, a monosaccharide that exists in nature but has very little content. Its sweetness is similar to that of sucrose, but its calories are much...

Brown rice and embryonic polished rice, as well as corn, millet, barley, wheat husks (rice bran) and wheat flour (the material of black bread) and other grains; in addition, root vegetables and seawee...