Food Grade Best Price L-Arabinose/Arabinose

China Food Grade Best Price L-Arabinose/Arabinose, Find details about China l-arabinose, arabinose from Food Grade Best Price L-Arabinose/Arabinose

Model NO.
Food Grade Best Price L-Arabinose/Arabinose
Nutrient Composition
deoxycholate
Resource
Natural
The content of active substances
99%
COA
Available
Appearance
White Fine Powder
Certificate
EU Organic/ISO/Kosher/Halal
Trademark
SOST
Transport Package
Aluminum Foil Bag/Cardboard Barrel
Specification
99%
Origin
Arab
Model NO.
Food Grade Best Price L-Arabinose/Arabinose
Nutrient Composition
deoxycholate
Resource
Natural
The content of active substances
99%
COA
Available
Appearance
White Fine Powder
Certificate
EU Organic/ISO/Kosher/Halal
Trademark
SOST
Transport Package
Aluminum Foil Bag/Cardboard Barrel
Specification
99%
Origin
Arab

Food Grade Best Price L-Arabinose/Arabinose

Product Description

L-arabinose is a new type of low-calorie sweetener, which is widely distributed in the hull of fruits and coarse grains. It inhibits sucrosease activity in the human intestine and thus has the effect of inhibiting sucrose absorption. In addition, L-arabinose Can inhibit the accumulation of body fat, which can be used to control obesity, hypertension, hyperlipidemia and other diseases.Food Grade Best Price L-Arabinose/Arabinose

Items

Standards

Results

Physical Analysis

  

Description

Off-white to White Crystalline PowderComplies

Assay

99%99.2%

Mesh Size

100 % pass 80 meshComplies

Ash

≤ 5.0%2.85%
Loss on Drying≤ 5.0%2.85%
Chemical Analysis  
Heavy Metal≤ 10.0 mg/kgComplies
Pb≤ 2.0 mg/kgComplies
As≤ 1.0 mg/kgComplies
Hg≤ 0.1 mg/kgComplies
Microbiological Analysis  
Residue of PesticideNegativeNegative
Total Plate Count≤ 1000cfu/gComplies
Yeast&Mold≤ 100cfu/gComplies
E.coilNegativeNegative
SalmonellaNegativeNegative

Food Grade Best Price L-Arabinose/Arabinose

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.

Food Grade Best Price L-Arabinose/ArabinoseFood Grade Best Price L-Arabinose/Arabinose

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Food Grade Best Price L-Arabinose/Arabinose