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High quality food ingredient soluble fiber Maltitol syrup for confectionary Cas No 585-88-6 maltitol syrup Maltitol syrup 75

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    Sorbitan monostearate CAS 1338-41-6, soluble in isopropyl alcohol, tetrachloroethylene Turbidity shaped in xylene, good for water-in-oil type emulsifier, have very strong emulsifying dispersion and wetting effect. Tripotassium citrate CAS No.: 6100-05-6 used as a buffer, chelating agent, stabilizer, antioxidant, emulsifier and flavor.

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    2013-8-1 · Maltitol: Derived from glucose syrup; 95% as sweet as sucrose. Has a solubility of 62% at 20 °C with a melting point lying between 130 and 135 °C. Very hygroscopic. Lactitol: Derived from lactose; about 40% sweet as sucrose and exists in two forms – monohydrate and anhydrous with melting points of 75 °C and 120 °C respectively.

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    Sorbitan monostearate CAS 1338-41-6, soluble in isopropyl alcohol, tetrachloroethylene Turbidity shaped in xylene, good for water-in-oil type emulsifier, have very strong emulsifying dispersion and wetting effect. Tripotassium citrate CAS No.: 6100-05-6 used as a buffer, chelating agent, stabilizer, antioxidant, emulsifier and flavor.

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    2013-8-1 · Maltitol: Derived from glucose syrup; 95% as sweet as sucrose. Has a solubility of 62% at 20 °C with a melting point lying between 130 and 135 °C. Very hygroscopic. Lactitol: Derived from lactose; about 40% sweet as sucrose and exists in two forms – monohydrate and anhydrous with melting points of 75 °C and 120 °C respectively.

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    2013-8-1 · Maltitol: Derived from glucose syrup; 95% as sweet as sucrose. Has a solubility of 62% at 20 °C with a melting point lying between 130 and 135 °C. Very hygroscopic. Lactitol: Derived from lactose; about 40% sweet as sucrose and exists in two forms – monohydrate and anhydrous with melting points of 75 °C and 120 °C respectively.

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    2013-8-1 · Maltitol: Derived from glucose syrup; 95% as sweet as sucrose. Has a solubility of 62% at 20 °C with a melting point lying between 130 and 135 °C. Very hygroscopic. Lactitol: Derived from lactose; about 40% sweet as sucrose and exists in two forms – monohydrate and anhydrous with melting points of 75 °C and 120 °C respectively.

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    Sorbitan monostearate CAS 1338-41-6, soluble in isopropyl alcohol, tetrachloroethylene Turbidity shaped in xylene, good for water-in-oil type emulsifier, have very strong emulsifying dispersion and wetting effect. Tripotassium citrate CAS No.: 6100-05-6 used as a buffer, chelating agent, stabilizer, antioxidant, emulsifier and flavor.

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    2013-8-1 · Maltitol: Derived from glucose syrup; 95% as sweet as sucrose. Has a solubility of 62% at 20 °C with a melting point lying between 130 and 135 °C. Very hygroscopic. Lactitol: Derived from lactose; about 40% sweet as sucrose and exists in two forms – monohydrate and anhydrous with melting points of 75 °C and 120 °C respectively.

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    2013-8-1 · Maltitol: Derived from glucose syrup; 95% as sweet as sucrose. Has a solubility of 62% at 20 °C with a melting point lying between 130 and 135 °C. Very hygroscopic. Lactitol: Derived from lactose; about 40% sweet as sucrose and exists in two forms – monohydrate and anhydrous with melting points of 75 °C and 120 °C respectively.

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    2013-8-1 · Maltitol: Derived from glucose syrup; 95% as sweet as sucrose. Has a solubility of 62% at 20 °C with a melting point lying between 130 and 135 °C. Very hygroscopic. Lactitol: Derived from lactose; about 40% sweet as sucrose and exists in two forms – monohydrate and anhydrous with melting points of 75 °C and 120 °C respectively.

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    2013-8-1 · Maltitol: Derived from glucose syrup; 95% as sweet as sucrose. Has a solubility of 62% at 20 °C with a melting point lying between 130 and 135 °C. Very hygroscopic. Lactitol: Derived from lactose; about 40% sweet as sucrose and exists in two forms – monohydrate and anhydrous with melting points of 75 °C and 120 °C respectively.

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    2013-8-1 · Maltitol: Derived from glucose syrup; 95% as sweet as sucrose. Has a solubility of 62% at 20 °C with a melting point lying between 130 and 135 °C. Very hygroscopic. Lactitol: Derived from lactose; about 40% sweet as sucrose and exists in two forms – monohydrate and anhydrous with melting points of 75 °C and 120 °C respectively.

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