Sugar Alcohols and New Sugar Sources
Xingmao provides a wide range of low-calorie, natural sweetener solutions. This portfolio of sweeteners is especially popular with food & beverage manufacturers seeking to achieve a clean label for their products.
Allulose (D-psicose) is a six-carbon sugar found in very low amounts in nature.
D-psicose is difficult to digest and absorb and provides almost no energy for life activities, so it is a very useful low-calorie sweetener.
It has special functions that are beneficial to human health, such as regulating blood sugar, and plays a very important role in preventing adult diseases and maintaining appropriate blood sugar levels.
Psicose is commonly used as food additives, feed additives, fertilizer additives, cosmetics, raw materials, etc.
Diabetic Foods and Beverages
It is a natural zero-calorie sweetener.
The finished product is a white crystalline powder with a refreshing sweet taste, not easily hygroscopic, stable at high temperatures, stable over a wide pH range, and has a mild cooling sensation when dissolved in the mouth.
Suitable for chocolate, bakery products, table sugar, soft drinks, candies, etc.
Starch or starch milk is hydrolyzed and refined to produce glucose, which is then refined to obtain sorbitol liquid, which is then concentrated, dried, and screened to obtain sorbitol.
Sorbitol has good moisturizing properties. It can keep food with a certain amount of moisture and prevent drying. It can also prevent sugar and salt from crystallizing. It can maintain the balance of sweet, sour and bitter taste intensity and enhance the flavor of food. Because it does not Volatile polyols also have the function of maintaining the aroma of food.
In the food industry, it can be used as food additives, sweeteners, humectants, chelating agents and tissue improvers. In the pharmaceutical industry, the sorbitan ester produced by nitration of sorbitol is a drug for the treatment of coronary heart disease. It can also be used as cosmetic raw materials, organic synthetic raw materials, moisturizers, solvents, etc.
Maltitol is produced from starch as raw material through liquefaction, saccharification, hydrogenation, refining and other processes.
The finished product of maltitol is white or nearly white crystalline powder. odorless. No impurities visible to normal vision.
The sweetness of maltitol is 85% to 95% of that of sucrose. It has the characteristics of heat resistance, acid resistance, moisture retention and non-fermentation, and basically does not tolerate Maillard reaction. It is not digested and absorbed in the body and has a caloric value of 5% of sucrose. It does not raise blood sugar or increase cholesterol. It is an ideal sweetener for therapeutic foods. For use in children's food. Can prevent dental caries.
Maltitol is widely used in the food industry, chemical industry, pharmaceutical industry, and cosmetics industry.
Non-dairy creamer, also known as creamer, is a new product with refined vegetable oil or hydrogenated vegetable oil, casein, etc. as the main raw materials.
Milky white or milky yellow powder or granular form, with the inherent taste and smell of the product. It has a special role in food production and processing and is also a modern food.
Non-dairy creamer has excellent functional properties (water solubility, emulsification, foaming properties) and can meet the processing needs of different food fields.
Non-dairy creamer has various flavors, and the product can be flavored, colored, seasoned or fortified with vitamins and trace elements.
Microencapsulated non-dairy creamer products are easier to store, less susceptible to oxidation, have good stability, and are less likely to lose flavor.
Non-dairy creamer can replace expensive milk fat, cocoa fat or part of the milk protein.