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Sorbitol，Mannitol, Malitol, Erythritol, Fructose glucose syrup, Maltose syrup.
Mannitol:
Also, mannitol, with the chemical formula C6H14O6, is a sugar alcohol that is an isomer of sorbitol. Easy soluble in water, a white crystalline powder has a sweetness similar to sucrose. Mannitol is a polyol or saccharol, whose natural products are widely found in living organisms such as plants, algae, edible fungi, and lichens. Mannitol is widely used in the food, pharmaceutical and chemical industries due to its special physical and chemical properties. Industrial production of mannitol mainly adopts kelp extraction method and chemical synthesis method.
Malitol:
Maltotol (maltitol), also known as hydrogenated maltose, chemical name 1,4-o- α -D-D-D-sorbitol, is a disaccharide composed of 1 molecule of glucose connected to a sorbitol through α -1,4-bonds. The formula is C12H24O11 with a relative molecular mass of 344.31. Maltotool is a colorless transparent crystal that is soluble in water and insoluble in methanol and ethanol.
Maltotool is a new sweetener widely used in sugar-flavored food processing. In the past, people eat sweeteners are basically high in calories, sweet sugar, easy to cause diabetes, obesity, arteriosclerosis and heart weakness and other diseases. Maltotool has high sweetness, low heat, good safety, sufficient raw materials, simple manufacturing process, and has unique properties that other sweet materials do not have.
Erythritol：
erythritol, a filling sweetener, is a four-carbon glycoalcohol with the formula C4H10O4. erythritol is widely found in nature, such as fungi, mushrooms, lichens, melon, grape, pear, animal eye crystals, plasma, fetal fluid, semen, urine can also be detected in a small amount, and a small amount in fermented food wine, beer, soy sauce and Japanese sake. Can be made by glucose fermentation, as a white crystalline powder, with a refreshing sweet taste, not easy to absorb, stable at high temperature, stable in a wide range of pH, and has a mild and cool feeling when dissolved in the mouth, suitable for a variety of foods.
Fructose glucose syrup：
Fruit glucose syrup is a starch sugar crystal made from plant starch hydrolysis and isomerization, which is an important sweetener. The production of high fructose glucose syrup is not subject to regional and seasonal restrictions, the equipment is relatively simple, and the investment cost is low. Because it is mainly fructose and glucose; it is called "fructose syrup". Colorless viscous liquid, good fluidity at room temperature, odorodor. High fructose glucose syrup is mainly composed of glucose and fructose. According to fructose content, fructose syrup is divided into three categories: the first generation fructose (F42) contains 42% fructose; the second generation fructose (F55) contains 55% fructose; and the third generation fructose (F90) contains 90% fructose. The sweetness of high fructose glucose syrup is positively correlated with the fructose content. The third generation of high fructose glucose syrup can achieve a certain sweetness by using a small amount in food
Maltose syrup：
Malt syrup is made of high-quality starch as raw material, through liquefaction, saccharification, decolorization, filtration and refined concentration, with maltose as the main component product.
Maltose (maltose) is a disaccharide formed by the α -1,4 glycoside bond connecting two glucose units, also known as maltodisaccharide. There are two isoforms due to the different position of the C1 hydroxyl group, respectively, the α -and β -isoforms. According to the maltose mass fraction, maltose syrup can be divided into common maltose syrup, high maltose syrup, and ultra-high maltose syrup. Malt syrup with maltose mass fraction of less than 60% is ordinary maltose syrup, maltose mass fraction of between 60% and 70% is called high maltose syrup, and maltose mass fraction of more than 70% is called ultra-high maltose syrup.
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