Ingredient Knowledge

The chemical name of maltitol is 4-0-aD-glucosyl-D-glutol, molecular formula: C12H24O1 , molecular weight 344.37, and its appearance is white crystalline powder or colorless and transparent neutral viscous liquid, easily soluble In solvents such as water and ethanol, the viscosity is moderate. The melting point of crystal form is 148~151°C. The sweetness is 0.8-0.9 times that of sucrose. The sweetness of liquid form is 0.6 times that of sucrose. Its sweetness is soft and delicious, with no aftertaste.

The book "Production and Application of Xylitol" explains: Xylitol is native to Finland and is a natural sweetener extracted from plant raw materials such as birch trees, oak trees, corn cobs, and sugarcane bagasse. In nature, xylitol is widely found in various fruits, vegetables, and cereals, but the content is very low.

Fructooligosaccharides, abbreviated as FOS in English, are also called fructo-oligosaccharides. They are a type of prebiotic, a functional oligosaccharide, and a very good water-soluble dietary fiber. When we take oligofructose, it will be used by the beneficial bacteria in the body to promote the proliferation of beneficial bacteria such as bifidobacteria and lactic acid bacteria, inhibit the growth of harmful bacteria, and promote the balance of microecology.

As people pay more and more attention to dietary structure and nutritional needs, functional oligosaccharides such as fructooligosaccharides (FOS) and galacto-oligosaccharides (GOS) have become important basic raw materials and food additives due to their low sweetness, low energy, low absorption, promotion of intestinal probiotics growth, regulation of intestinal microecology, and enhancement of body immunity.

Oligofructose, also known as oligofructose or fructo-oligosaccharide, is a type of oligosaccharide found in foods such as onions, garlic, and chicory. The sweetness of oligofructose is 30%-60% of that of sucrose, and its taste is more refreshing and pure than sucrose, and its water retention capacity is higher than that of sucrose.

Nutrients required by the human body include sugars, proteins, fats, vitamins and minerals, of which sugar is the main source of calories (accounting for 50%). Sugars can be divided into monosaccharides (glucose, fructose, galactose), disaccharides (lactose, sucrose, maltose) and polysaccharides (starch, cellulose, etc). Babies are mainly fed breast milk and formula milk powder, in which the main sugar is lactose.

Food additives are an important factor in the modern food industry. They play an extremely important role in improving the color, aroma and taste of food, increasing food nutrition, improving food quality, improving processing conditions, preventing food from spoiling, and extending the shelf life of food.

Eyes are the most important sensory organ of human beings. When you stay up late to work, turn off the lights to play with your phone... and do other "eye-damaging" actions, there is a substance in your eyes that will have a protective mechanism, that is - lutein.