| CAS No.: | 99-20-7 |
|---|---|
| Formula: | C12h22o11 |
| EINECS: | 202-739-6 |
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| baked goods | Make the product sweet and refreshing, make the surface of the finished product more moist, fluffy and soft taste, fine texture, delicious, improve the bad taste ofrough and sticky teeth, can maintain the soft state foralong time, even after freezing and thawing without losing thesoftness. |
| pudding, ice cream | Reduce the freezing point of frozen products,used to produce newicing, adjust the sweetness, inhibit protein denaturation, improve taste, so that the product has a unique delicious flavor, and canmaintain theshape, prevent moisture absorption, increase plasticity. |
| Aquatic seafood | Using to prevent protein denaturation and good freezing tolerance, can be used as a low humidity protection agentfor aquatic seafood meat products, keep water and fresh, reduce smell,improve the taste quality of products. |
| fillings | Effectively reduce the sweetness of filling, and can retain water, color protection, not easy to appear "back sand" and can effectively inhibit the water migration between filling and crust |
| preserved fruit, preserved fruit | It is used in preserved fruit, preserves,jam, canned fruit sweat and cream food with long retention time and the product taste is not easy to change. |
| confectionery | Adjust the sweetness, can reduce the moisture free in multi-component products, especially suitable for soft candy containing dairy products and products containing fruit filling. Moisture absorption is not easy to maintain the original shape of the product, prevent moisture absorption,increase plasticity |
| cosmetic industry | In cosmetics, it can be used as raw material for cosmetics production.Used as sweetener, flavor improver and stabilizer in the formulation of lipsticks,lipsticks,etc.In the cream,lotion,ointment dosage of 5%~10%. |
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