Isomaltitol
somaltitol as a white odorless crystalline, sweet, the sweetness of sucrose about 45% to 65%, slightly moisture absorption, melting range 145 ~ 150 ℃. Widely used in food, health care industry. Isomaltitol has a low moisture absorption, high stability, high tolerance, low-calorie, sweet and pure and so, for high blood pressure, high cholesterol, obesity and fear of fat people eat.
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Isomaltulose
Isomaltulose, a natural and new functional oligosaccharide, which is distilled from sugarcane and honey. It is white crystal powder, odorless with good sweet taste. No dental caries, slower rate of hydrolysis than sucrose’s and also can be capable of application in the clinical of parenteral diabetes or other diseases as an energy source. Besides, isomaltulose is a good substitute for special populations which should be carefully chose the sweetener.
Maltodextrin
Maltodextrin is used as a food additive. It is derived from starch and is found as a white hygroscopic spray-dried powder. Maltodextrin is commonly used for the production of sodas and candy. Maltodextrin is a white powder often used in processed foods as a thickener or a filler. Maltodextrin contains fewer calories than sugar. Fooding has Maltodextrin DE15/20/30 for sale
Trehalose Dihydrate
Trehalose Dihydrate, also known as mycose or tremalose, is a natural alpha-linked disaccharide formed by an α,α-1,1-glucoside bond between two α-glucose units.In 1832, H.A.L. Wiggers discovered trehalose in an ergot of rye, and in 1859 Marcellin Berthelot isolated it from trehala manna, a substance made by weevils, and named it trehalose. It can be synthesised by bacteria,fungi, plants, and invertebrate animals. It is implicated in anhydrobiosis the ability ofplants and animals to withstand prolonged periods of desiccation.
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