China Food Grade Sweetner L-Arabinose in White Powder, Find details about China Aspartame, Pectinose from Food Grade Sweetner L-Arabinose in White Powder
1.L-arabinose molecular structure is stable, not under high temperature decomposition, it can be used
in baked goods.
2. The addition of L-arabinose to biscuits can inhibit the absorption of sucrose so that people can reduce
the obesity caused by high-sugar biscuits.
3. As L-arabinose molecular structure contains aldehyde groups, belonging to reducing monosaccharides,
when it is mixed with sucrose to prepare bakery products, the amino acids, proteins and other substances
in the dough will Maillard browning reaction, so that baking The flavor of the product is more unique, the
color is more beautiful.
4. The addition of L-arabinose to fried foods such as fried chicken, roasted chicken, barbecue, etc. will give
it a richer scent and attractive color.
For food and drink
1. Food and drink
As a sweetener, arabinose is widely used in food and beverages, on the one hand, it brings sweetness
to foods, and on the other hand it has more functionalities, such as promoting the growth of intestinal
probiotics and controlling the absorption of sucrose.
For health products
2. Functional health products
Arabica sugar can control blood sugar, reduce the incidence of diabetes, and can effectively promote
intestinal peristalsis and prevent constipation.
Product name: L-arabinose
Technical Data
Item | Specifications |
Purity (HPLC) | ≥99.0% |
Appearance | White crystal power |
Loss on Drying | ≤0.5% |
Residue on Ignition | ≤0.1% |
Specific rotation | +102.0°~+105.0° |
Melting Point | 154.0ºC~160.0ºC |
Chloride | ≤0.005% |
Sulfate | ≤0.005% |
Lead(ICP) | Max 0.5 ppm |
Arsenic(ICP) | Max 2 ppm |
Cadmium(ICP) | Max 2 ppm |
Mercury(ICP) | Max 0.1 ppm |
Total plate count(mg/kg) | ≤3000cfu/g |
Coliform | ≤3MPN/G |
Yeast and mold | ≤25cfu/g |
Salmonella | Undetected |
Shigella | Undetected |
Staphylococcus | Undetected |
Package Type:
1kg/bag, 25kg fibre drum or 25kg compound bag at your request.