Pure Natural High-Quality Food Additive D-Stachyose/Stachyose Sweetener

• CAS No.: 54261-98-2
• Formula: C24h42o21
• EINECS: 207-427-3
• Type: Stachyose
• Nutritional Value: Nutritional
• Effect: Sugar Substitute
• Model NO.: 99%
• Resource: Natural
• Transport Package: Drum/Carton
• Specification: 99%
• Trademark: QINGYA
• Origin: China
• HS Code: 1302199099
• Production Capacity: 5000kg/Months

Product Description

Product physical and chemical properties

Product Name: Stachyose

CAS:470-55-3

Plant Latin name: Stachyos

Molecular formula:C₂₄H₄₂O₂₁

Molecular weight:666.578

Product specifications: 90%

Detection method: HPLC

Density: 1.84g/cm³

Melting point: 170ºC

Boiling point:1044.2 

Flash point:585.3 °C

Refractive index:133 ° (C=5, H2O)

Physical properties: White powder

Solubility: Soluble in water, insoluble in ethyl ether, ethanol and other organic solvents.

Stachyose Advantages:

Stachyose has good thermal stability and does not decompose at high temperatures of 100 ºC. However, its thermal stability decreases under acidic conditions, making it suitable for food that requires hot pressing treatment. The storage stability in acidic environments is related to temperature, and is quite stable below 20 ºC. The moisturizing and hygroscopicity are both lower than sucrose but higher than high fructose syrup, and the osmotic pressure is close to sucrose. At temperatures above 80 ºC, stachyose has coloring properties and can be added to baked foods to give them an enticing burnt yellow color

 

Application field:

1. It can be added to liquid foods, such as lactic acid drinks, vinegar drinks, beer and other drinks, to develop new functional foods, and the amount of addition is small, the effect is significant, and will not destroy the flavor of the original food.
2, there are active factors, can adsorb gastrointestinal toxic substances and pathogens, improve the body's disease resistance, enhance immune ability, so it can be widely used in medicine.
3, added to baked goods, can retain moisture, change the rheological properties of dough.
4, hydrothreose is not hydrolyzed by digestive enzymes,
which can meet the needs of special people with diabetes, obesity and hyperlipidemia. 5, water threose can promote the absorption of calcium and magnesium by the human body, and can be used as an ideal raw material for the development of pregnant women and elderly food.
Application status
Hydrothreose has good thermal stability and will not decompose at a high temperature of 100 ° C, but its thermal stability decreases under acid conditions, so it can be used in foods requiring hot pressing treatment. Storage stability in acidic environments is temperature-dependent, and is quite stable at temperatures below 20 ° C. The moisture and moisture absorption were lower than sucrose but higher than high fructose corn syrup, and the osmotic pressure was close to sucrose. Above 80 ° C, hydrostuccine has coloration and can be added to baked goods to give them an attractive burnt yellow color.