Isomaltulose Isomaltulose (Palatinose) Do 名帕拉 gold sugar, sucrose, CAS No. 13718-94-0 Formula heterogeneous C12H22O11H2O white crystalline, odorless, sweet, sweetness about 42% sucrose, pure sweetness, and sucrose substantially the same, and no bad taste, the melting point of 122 ~ 124 ℃, specific rotation [α] 20D97.2 °, acid, heat, difficult to hydrolysis (20% solution at pH2.0 when 100 ℃ heating 60min still decomposed sucrose be fully hydrolyzed) low thermal stability than sucrose under the same conditions, reduction, soluble in water, solubility in water at 20 ℃ lower than sucrose was 38.4%, 40 ℃ when 78.2%, 60 ℃ was 133.7% viscosity aqueous solution is also slightly lower than the same concentration of sucrose. Isomaltulose is a natural sugar cane, honey and other products found in, because it has the function does not cause tooth decay. The world has been a lot of research and development. In 1954 it converted to sugar as raw material production success. 1984 successfully developed a new Japanese company Mitsui special enzyme technology to produce a large number of its industrialization. After it has been widely used in various foods and sweeteners. In addition to the Japanese market, but also extend to South Korea and Taiwan. Isomaltulose functions and applications have been developed. The human brain, such as the latest find it particularly special function; it is also a special sweetener, a unique digestion and absorption. Very suitable for candy, beverages and a variety of foods. This product can be digested in the intestine, absorption and utilization by the body. Has little effect on blood glucose levels, without dental caries. Use sweeteners Reference Price: 23,000 / ton, less can be shipped, isomaltulose Isomaltulose (Palatinose) Do Jin Ming Pala sugar, sucrose, CAS No. 13718-94-0 Formula heterogeneous C12H22O11H2O white crystalline, odorless, sweet, sweetness about 42% sucrose, pure sweetness, and sucrose is basically the same, no bad after taste, melting point 122 ~ 124 ℃, specific rotation [α] 20D97.2 °, acid-resistant, heat-resistant, easy to hydrolysis ( 20% solution was heated at pH2.0 when 100 ℃ 60min still exploded, sucrose can be fully hydrolyzed) lower thermal stability than sucrose under the same conditions, reduction, soluble in water, solubility in water is lower than that of sucrose 20 ℃ When was 38.4%, 40 ℃ when 78.2%, 60 ℃ was 133.7%, the viscosity of its solution is also slightly lower than the same concentration of sucrose. Isomaltulose is a natural sugar cane, honey and other products found in, because it has the function does not cause tooth decay. The world has been a lot of research and development. In 1954 it converted to sugar as raw material production success. 1984 successfully developed a new Japanese company Mitsui special enzyme technology to produce a large number of its industrialization. After it has been widely used in various foods and sweeteners. In addition to the Japanese market, but also extend to South Korea and Taiwan. Isomaltulose functions and applications have been developed. The human brain, such as the latest find it particularly special function; it is also a special sweetener, a unique digestion and absorption. Very suitable for candy, beverages and a variety of foods. This product can be digested in the intestine, absorption and utilization by the body. Has little effect on blood glucose levels, without dental caries. Use sweeteners Reference Price: 23,000 / ton, less can be shipped,