D-xylose
D-xylose comes from natural raw materials such as corncob and wood, which is well tolerated by the human body and does not produce heat during metabolism.
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Introduction

D-xylose comes from natural raw materials such as corncob and wood, which is well tolerated by the human body and does not produce heat during metabolism.

Features

  • Excellent maillard browning reaction:D-xylose is a five-carbon reducing sugar, which is easier to undergo Maillard reaction with proteins and amino acids than glucose and sucrose.In food processing, adding a small amount of D-xylose can have obvious coloring and flavoring effects.

  • Good taste and compound:The sweetness of D-xylose is 40%-70% of sucrose.It is close to the sweetness of glucose, and also can improve the unpleasant flavor.

Applications

Food flavor and color improvement
No-calorie, non-glycemic sweetener
Produce rumen Soybean Meal
Synthesize high value-added products such as xylitol, L-theanine, and Pro-Xylane.

Quality & Service

Product Consultation
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