food additives
"gb 1886.182-2016 National Standard for Food Safety Food Additives Isomaltulose" stipulates that isomaltulose is a food additive made of white sugar as raw material, transformed by sucrose isomerase, and then concentrated, crystallized and separated.
Organoleptic indicators: white crystalline homogeneous granules or powders
Processing characteristics:
Excellent taste
Isomaltose tastes very similar to sucrose and is mild and delicate. There is no bad taste during and after consumption, and its sweetness is about 42% of sucrose.
Humidity is stable
Isomaltulose has only very low hygroscopicity
viscosity
Isomaltose viscosity is almost the same as sucrose
solubility
Isomaltose isomaltulose is only about half as soluble as sucrose at low temperatures, and close to sucrose when the temperature rises.
Acid stability
Use isomaltose, even if 1.5% to 15% citric acid is added to mix, keep warm and store. No invert sugar production for 22d. These properties suggest that for foods containing organic acids or vitamin C, sweeteners with isomaltone sugar are more stable than with sucrose.
Application of isomaltose in canned fruit:
Canned fruit
Canned fruit sensory and functional comparison table
Food raw material abc
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