Shijiazhuang Huaxu Pharmaceutical Co.,Ltd
Tel： 0086-311-89105105 0086-311-89105106 0086-311-89105107 0086-311-89105108 0086-311-89105199
Add： No.33 industrial street,Econimic development zone,Shijiazhuang city,Hebei,China
TO BE HEALTH FOREVER
Lactulose (food grade) manufacturers take you to understand the properties of lactulose oligosaccharides
Lactulose (food grade) manufacturers tell you that lactulose is almost not digested and absorbed by the human body, and it will not cause fluctuations in the sugar level in the body after ingestion. It can be eaten by people who avoid sugar. This sugar is also a bifidobacteria proliferation factor. Compared with galacto-oligosaccharides and isomaltose oligosaccharides, which are both bifidobacteria proliferation factors, the bifidobacterial proliferation activity of lactulose oligosaccharides is higher and its sweetness characteristics are closer. in sucrose. Commercially produced LOS products are about 70% sweeter than sucrose.
The sweetness of lactulose oligosaccharides is 30% of that of sucrose, and its sweetness characteristics are similar to those of sucrose. . Lactulose (food grade) manufacturers tell you that commercially produced lactulose oligosaccharides are slightly sweeter because they contain sucrose, lactose and other ingredients. There are three LOS products on the market: LS-35, LS-55P and LS-55L, whose sweetness is 70%, 50% and 55% of sucrose, respectively.
2. Stability to acid and heat
Lactulose (food grade) manufacturers tell you that compared with other oligosaccharides, lactulose has higher stability to acid and heat, and its stability is similar to that of sucrose. It is stable under neutral conditions and relatively stable under acidic conditions. It is more stable. Heating at 80°C for 2 h at pH 7.0 and at 80°C for 2 h at pH 3.0 hardly decomposes. Under the condition of pH 4.5, the heating temperature can even reach 120°C.
Lactulose oligosaccharides have high moisturizing properties, which can keep food moist, prevent the aging of starchy foods such as bread and snacks, and prolong the shelf life of food.
4. Water activity
In order to prolong the shelf life of food, that is, in order to achieve the purpose of reducing water activity, various sugars are often added. The smaller the water activity, the less water can be used by microorganisms for growth and reproduction, and the development of microorganisms is inhibited. The manufacturer of lactulose (food grade) tells you that the water activity of lactulose oligosaccharide is similar to that of sucrose, and the high concentration of sugar solution has an impact on microorganisms.