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.
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