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Properties of Erythritol, Allulose and Trehalose
Time£º2023/8/27 Views£º313
• Erythritol, allulose and trehalose are all substitute sugars.
• Factory direct supply Erythritol, is produced by fermentation of raw corn starch. Erythritol can be used instead of white sugar, and the taste is cool and the heat is 1/10 of sucrose, which is equivalent to no heat and fat. Erythritol is not involved in metabolism and cannot be absorbed by human body. Since the sweetness is 70% of white sugar, it can meet the demand for sugar without the burden of white sugar. You can add a little when you drink milk, add a little when you drink porridge, and add a little when you drink coffee to taste.
• Factory direct supply trehalose - Trehalose is corn starch raw material fermentation production, can replace the use of white sugar, low sweetness, sweetness is 45% of sucrose, high calories, as high as the calories of sucrose.However, trehalose has good water retention, preservation, prevention of starch oxidation and aging, and can be used for low-sweet foods such as cakes.
• Factory direct sales of allulose (piscose)- raw material is fructose, can replace the use of white sugar, the heat is 1/10 of sucrose, equivalent to no calories and fat, because the sweetness is 70% of white sugar, both can meet the demand for sugar, and no white sugar burden. It has the special function of regulating blood sugar and other beneficial to human health.
• Factory direct supply Erythritol, is produced by fermentation of raw corn starch. Erythritol can be used instead of white sugar, and the taste is cool and the heat is 1/10 of sucrose, which is equivalent to no heat and fat. Erythritol is not involved in metabolism and cannot be absorbed by human body. Since the sweetness is 70% of white sugar, it can meet the demand for sugar without the burden of white sugar. You can add a little when you drink milk, add a little when you drink porridge, and add a little when you drink coffee to taste.
• Factory direct supply trehalose - Trehalose is corn starch raw material fermentation production, can replace the use of white sugar, low sweetness, sweetness is 45% of sucrose, high calories, as high as the calories of sucrose.However, trehalose has good water retention, preservation, prevention of starch oxidation and aging, and can be used for low-sweet foods such as cakes.
• Factory direct sales of allulose (piscose)- raw material is fructose, can replace the use of white sugar, the heat is 1/10 of sucrose, equivalent to no calories and fat, because the sweetness is 70% of white sugar, both can meet the demand for sugar, and no white sugar burden. It has the special function of regulating blood sugar and other beneficial to human health.
