White crystals, odorless, sweet, sweetness is about 42% of sucrose, pure sweetness, basically the same as sucrose, no bad aftertaste, melting point 122 ~ 124 ℃, specific optical rotation 〔α〕20D97.2°, acid-resistant, heat-resistant, not easy to hydrolyze (20% solution at pH 2.0 100 ℃ heating 60min still does not decompose, sucrose can be completely hydrolyzed under the same conditions) thermal stability is lower than sucrose, there is a reduction method, easily soluble in water, the solubility in water is lower than sucrose, 38.4% at 20 ℃, 78.2% at 40 ℃, 133.7% at 60 ℃, and the viscosity of its aqueous solution is also slightly lower than that of sucrose of the same concentration. This product can be enzymatically hydrolyzed in the intestine and absorbed and utilized by the body. It has little effect on blood sugar levels and does not cause tooth decay. Uses: Sweetener, prebiotics

Product usage

Isomaltulose is a low-sweet sweetener with a very good taste. It can be used in candies, low-sweet beverages and foods. It can be used alone or with sucrose. It also has a very good effect of masking odors. For example, it has a good effect of masking the fish oil taste of DHA, the odor of vegetable and fruit juices, and the beany smell of soy milk.