Fructose Crystal

Supplier: Oils, chemicals i.e sorbitol menthol , castor oil mint products : menthol crystals, menthol bold, medium cystals, menthol melted, natural menthol crystal starc sugars : rice fructose syrup, sorbitol 70% solution, liquid glucose, rice syrup solid, microcrystalline cellulose, sodium starch glycollate natural oil : clove oil, castor oil, tea tree oil, spearmint oil, mentha piperita oil, lime oil, lemon oil, coil, almond oil, arachis oil, basil oil, garlic oil calcium carbonate : . activated calcium carbonate, precipitated calcium carbonate, ground calcium carbonate boric acid, amino acid, caffeine, glycerin, guar gum, hydrochloric acid caustic soda, bromelain, butylated hydroxy toulene, camphanone, camphor powder, carvacrol, senna dry, prilocaine, alpha pinene, carbogel, curcumin liquid glucose, starch

Characteristics: Fructose is white crystallized powder,sweet taste,tasting twice as sweet ae sucrose, and tastes particularly sweet when cold or in solution, it is sweetest glucide. Application: Property: Crystalline Fructose Powder is one kind of address sugar. It is often used for the patients of glucose metabolism and liver dysfunction and promote the amount of beneficial bacteria. Therefore it is the idea sweetener used in the food for diabetes, obese patients and children. Features: 1) Low calorie Crystalline Fructose Powder has low calorie which will not lead to elevate blood glucose levels, stimulate insulin secretion and could inhibite excessive storage of body fat. 2) Hard crystalline Once the Crystalline Fructose Powder is dissolved in the food, it will not easy to crystallize. Sweetness.The sweetness of Crystalline fructose is 1.8times of sucrose. 3) Flavor enhancer The flavour of crystalline fructose releases before the glucose and sucrose. And it will mask the fragrance of fruit. 4) Reduce the freezing point The crystalline fructose has the ability of reducing the freezing point. Therefore, it is widely used in frozen food to enchance the taste.

Liquid Invertase Sinzym SUC-100L Talk to us Simplifiered production processing Enhanced sweetness and reduced lower viscosity Less crystallization and longer shelf-life in confectionery Enhanced texture and clear-golden color stabilities Description: Invertase (-fructofuranosidase) is the common name for Sucrase which catalyzes the hydrolysis of sucrose and breaks it down into an equal molar mixture of glucose and fructose. The resulting mixture of fructose and glucose is called the invert sugar syrup. Invert sugar syrup is used in many applications such as beverage and baking applications, but most commonly it is directly used in food processing such as confectionery to produce a soft fondant center. In addition to its main confectionary application, this enzyme can be used to produce melibiose from raffinose or D-Fructose from inulin. It can also be used in some specialty fruit juice products to decrease sucrose levels. Enzyme: Invertase Enzyme Preparation Synonyms: Sucrase, Invertin, Saccharase, Fructofuranosidase, D-Fructofuranoside fructohydrolase Appearance: Clear light yellow liquid Souring Origin: Aspergillus sp. Application: Invert Sugar Syrup, Molasses, sugar syrups, Fruit Juice, Confectionery Fillings, Marzipan, Nutraceuticals, Food Supplement, Digesting Nutrition Total Aerobic Plate Count: 10,000 CFU/G max Coliforms: 30 MPN/G max Escherichia Coli in 25 g: None Detected Salmonella in 25g: None Detected Antibiotic activity: None Detected Mold and Yeast: 100 CFU/g max Usage rate: For the complete invert sugar inversion, the recommended dose rate is usually 50-65g per 1000KG of 70% of sugar solution and added after the fluid cold down below 70C. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time). Application range: Active at temperature up to 60-70�?�°C. Enzyme will be inactivated quickly above 80C. Packing: 25kg per plastic drum; it is available in different types of packaging. Please contact the sales representative for more information.

BBM CHEMICALS specializes in producing world class Sorbitol 70% (Non Crystalline) from Starch. Sorbitol is a sugar substitute. It is listed under the inactive ingredients listed for some foods and products. Its INS number and E-number is 420. Sorbitol has approximately 60% the sweetness of sucrose (table sugar). Sorbitol is referred to as a nutritive sweetener because it provides dietary energy: 2.6 kilocalories (11 kilojoules) per gram versus the average 4 kilocalories (17 kilojoules) for carbohydrates. It is often used in diet foods (including diet drinks and ice cream), mints, cough syrups, and sugar-free chewing gum. It also occurs naturally in many stone fruits and berries from trees of the genus Sorbus. Sorbitol often is used in modern cosmetics as a humectant and thickener. Sorbitol often is used in mouthwash and toothpaste. Some transparent gels can be made only with sorbitol, as it has a refractive index sufficiently high for transparent formulations. It is also used frequently in "sugar free" chewing gum. Sorbitol sometimes is used as a sweetener and humectant in cookies and other foods that are not identified as "dietary" items.

Liquid Glucose is made from Enzymatic liquification of starch . It is a transparent thick liquid just like honey and finds its use in a number of uses like biscuit manufacturing, confectioneries , candies , Ice creams etc.

Boric Acid

Prilocaine