製品
D-キシロース
The D-xylose is derived from natural sources such as corncob and wood, exhibiting excellent biocompatibility and undergoing non-exothermic metabolism in the human body.
D-キシロース
Introduction
The D-xylose is derived from natural sources such as corncob and wood, exhibiting excellent biocompatibility and undergoing non-exothermic metabolism in the human body.
Features
Excellent maillard browning reaction:D-xylose is a five-carbon reducing sugar, which is easier to undergo Maillard reaction with proteins and amino acids than glucose and sucrose.In food processing, adding a small amount of D-xylose can have obvious coloring and flavoring effects.
Good taste and compound:The sweetness of D-xylose is 40%-70% of sucrose.It is close to the sweetness of glucose, and also can improve the unpleasant flavor.
Applications
Food flavor and color improvement.
No-calorie, non-glycemic sweetener.
Produce rumen Soybean Meal.
Synthesize high value-added products such as xylitol, L-theanine, and Pro-Xylane.
連絡先情報
