キシリトール粉98%

キシリトール粉末とは何ですか?

キシリトールは、スクロースのような甘さと白砂糖のような風味を持つ天然甘味料です。キシリトールは、植物、白樺の木、トウモロコシの穂軸のすべての種類の自然の中で発見され、バガスは、より高い含有量を持っているので、キシリトールの生産は主に原料としてこれらに基づいています。

キシリトールの化学構造は、5炭素単糖であるグルコースやフルクトースと似ている。水酸基(oh)が糖と逆向きになっているのが特徴。

キシリトールは、スクロースに匹敵する甘味とさわやかな風味を持つ白色の結晶性粉末の外観を有しますが、スクロースのカロリーの約40%しかありません。キシリトールは水に非常に溶けますが、エタノールやメタノールにはあまり溶けません。キシリトールの融点は94 ~ 97°c、沸点は215 ~ 217°cで、熱的安定性が良好で、酸やアルカリによって容易に分解されません。

キシリトールはカロリーの低い、それは体に参加するインシュリンを必要としません'の代謝、そしてそれはインスリン分泌を促進することができます。キシリトールは、糖尿病のための栄養補助食品、肝臓病のための補助栄養サプリメント、および無糖食品に使用することができる。

グリーン キシリトール粉末98%は、安定した特性と良好な溶解性を有する白色の微細な粉末です。水に溶解し、沈殿せずに透明で透明です。このキシリトール粉末は、食品加工に広く使用されています。

グリーン spring社は、2000年に設立された中国の大手バイオ企業で、高性能植物エキス、栄養成分、栄養成分を供給しています。グリーン springはhalal、kosher、cosmos、brc、ifs、fda、iso9001、iso22000など多くの認証を取得しています。同社の製品は世界62カ国で販売され、2450社以上の顧客にサービスを提供し、好評を得ている。

规格: 

法が定め

euの規制に準拠しています。

Benefits:

Fight Against Bacterial Infection

Xylitol not only inhibits oral bacteria, but also some other bacteria such as Candida albicans and Streptococcus pneumoniae. Candida albicans is a common fungus that can cause candidiasis, such as infections of the mouth, vagina, and skin. Streptococcus pneumoniae is a common bacteria that can cause respiratory infections such as pneumonia, otitis media, and pharyngitis. Xylitol can interfere with the attachment and growth of these bacteria, reducing the likelihood of infection.

Good Bio-Stability

Xylitol belongs to five-carbon sugar alcohols, different from glucose and other biological easily absorbed six-carbon sugar alcohols, and can not be fermented by bacteria to generate lactic acid, for microorganisms belong to the bad medium, so the products made of xylitol as raw material, not easy to mold, shelf life is longer, easy to store.

Good Compatibility

Xylitol has no aldehyde and ketone groups in its structure and is relatively stable to heat, acid alkali, etc. It belongs to substances with strong inertia and can be used with various salts, esters, and alcohols without chemical reaction in the middle. In clinical medicine, xylitol has been proved that it can be used in combination with nearly one hundred kinds of medicines and does not affect the efficacy of medicines within the shelf-life.

Moisturizing

In terms of molecular structure, xylitol, and its derivatives have multiple hydroxyl (-OH) structures, which can form hydrogen bonds with water molecules, which can be interpreted as a strong attraction, thus explaining xylitol's moisturizing and water-absorbing capacity. It promotes the formation of natural moisturizing factors (NMF), facilitates the synthesis of hyaluronic acid in the epidermis, and optimizes intercellular exchanges as well as the flow of adjacent water. It also promotes the hydration of water channel proteins, which act like an elevator to transport water from the deeper layers of the skin to the surface of the skin, and xylitol smoothes this process.

Applications:

In the Food Field:

Xylitol is a polyol characterized by low calorific value, high sweetness, and white crystals. It has high solubility in aqueous solution and is not susceptible to Meladic reaction at high temperatures. Xylitol powder has been widely used in the food field. The use of xylitol in baked goods does not produce heat and has a sweet flavor. Sugar-free cake with liquid xylitol does not undergo a Meladic browning reaction after baking, has a lighter surface color, and has a better taste. Adding xylitol to yogurt can promote the proliferation of bifidobacteria, the digestion and absorption of nutrients, and improve human immunity.

In Pharmaceutical:

Xylitol powder is used as a non-caries-inducing sweetener in a variety of pharmaceutical dosage forms, including tablets, syrups, and coated preparations, and it is also widely used as a substitute for sucrose in food and confectionery. Xylitol is also becoming more common in chewing gums, mouthwashes, and kinds of toothpaste due to its ability to reduce plaque and dental erosion (caries).

Unlike sucrose, xylitol does not ferment to produce the acidic end-products that lead to dental caries and has been shown to prevent dental caries by inhibiting the growth of Streptococcus mutans. Xylitol's sweetness is comparable to that of sucrose, while the dissolution of the crystals produces a distinctly cool sensation, making it effective in improving the taste of tablets and syrups and masking the undesirable taste or bitterness of certain medications and excipients.