| Model: | - |
|---|---|
| Brand: | - |
| Origin: | - |
| Category: | Electronics & Electricity / Other Electrical & Electronic |
| Label: | fos fructo , fos powder |
| Price: |
¥2
/ pc
|
| Min. Order: | 25 pc |
| Last Online:26 Nov, 2020 |
Functional sugar have attracted attention because of their heathy features and wide application prospects in the food industries. The food additives supplied by Saigao, a reliable food ingredient manufacturer, has exceptionally pure sweetness that is completely free of secondary flavours and aftertastes. It can greatly enhance the flavor and aroma of food, beverage,allulose sugar, nutrition, bakery, dairy, confectionery, etc.
Galacto-oligosaccharide（GOS), is a natural functional gos syrup, which exists in animal milk. Using lactose as raw material and by the action of β-galactosidase,the oligosaccharide mixture of galactose molecule is linked by β(1-4), β(1-6), and β(1-3) bonds on the galactose group in the molecule of lactose. Galacto oligosaccharides in baby formula can be widely seen in the market because it is helpful to improve the constipation and poor calcium absorption of non-breastfeeding infants and to improve the nutritional and health status of infants.
GOS Syrup Analysis
|
ASSAY |
SPECIFICATION |
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|
Product name |
Galactooligosaccharide powder |
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|
Type |
GOS 57 |
GOS 70 |
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|
Appearance |
Colorless or light yellow syrup |
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|
Dry matter,% |
74.0-76.0 |
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|
Ash, % |
≤0.3 |
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|
galactooligosaccharides content |
≥57.0 |
≥70.0 |
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|
(on dry basis)，w/% |
|||||
|
Lactose+monosaccharide content |
≤43.0 |
≤30.0 |
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|
(on dry basis)，w/% |
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|
pH |
2.8-6.0 |
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|
Arsenic(As) , mg/kg |
≤0.5 |
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|
Lead(Pb), mg/kg |
≤0.5 |
||||
|
Total Plate Count, CFU/g |
n |
c |
m |
||
|
3 |
0 |
103 |
|||
|
Total Coliform, CFU/g |
n |
c |
m |
||
|
3 |
0 |
10 |
|||
|
Mold /CFU/g） |
≤25 |
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|
Yeast /CFU/g） |
≤25 |
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APPLICATION:
Because of its special properties, galacto oligosaccharide has been widely used in dairy products, beverages, bakeries, health products, and so on.
FUNCTION:
Sweetness is 30%-40% of sucrose, and the sweetness is soft and pure
Higher viscosity than sucrose(75Brix at the same sugar degree)
Be stable under high temperature and acidic conditions (pH3.0,160℃，15 min)
Good moisture retention and can not only provide soft sweetness but also prolong shelf life when added to the baking products.
PHYSICAL PROPERTIES:
Regulate intestinal flora, increase beneficial bacteria, reduce harmful bacteria
Enhance immunity, prevent allergies, reduce infectious diseases
Improve lactose intolerance; improve blood lipids, reduce total cholesterol and triglyceride
Increase high-density lipoprotein cholesterol; promote mineral absorption
