Low poly isomaltose nature rarely exist in the free state, but as part of the branched chain starch or sugar, in some fermented foods such as soy sauce, rice wine or enzymatic presence of small amounts of glucose syrup.
1. Cool and transparent, soft sweet, good taste, absorbed by the human body digestion, it is a kind of trophism sweet taste raw material.
2. The sweetness of maltose syrup is about 40% of the sucrose's, 60% of glucose's.
3. Well anti-sand in the candy, fruit jelly, jam and other food products, and crystallization and anti-sand are seldom occurred.
4. Stable at high temperature and acid condition, especially suitable for the candy.
5. Well in keeping wet, fragrant, permanence of color. The maltose and the water form composition, so enhance water and wet holding capacity at the same time reduce water activity.
6. Stable in the chemistry performance, low in freezing point and high in expansibility.
7. Unique viscosity in food and drinks, which can be served as modifying agent.
8. The maltose is not decomposed easily by the oral cavity bacterial, and produces the acid, so it can prevent decayed tooth.
1. Maintain the bacterium group in normal balance; inhibit the growth of pathogenic bacteria and spoilage
2. organisms to prevent the constipation and diarrhea.
3. Have the function of hindering the activity of tumor cell.
4. Strengthen the absorption to calcium ion.
5. Lower the cholesterol level and prevent hypertension.
6. Raise the digestibility of milk product and improve the toleration to lactose.
7. Enhance human immunity and prevent bad side effect from antibiotic.