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1 Kilogram |
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Chitosan (C6h11no4)N 9012-76-4
Item |
|
Specification |
||
Grade |
Isomalt LM |
Isomalt S |
Isomalt ST |
|
Name |
Isomalt ; palatinose ;I somaltitol |
|||
Chemical Name |
6-O-a-D-Glucopyranosyl-D-Glucitol |
|||
Appearance |
white crystalr |
white crystal |
white crystal |
|
Test |
Sweet |
Sweet |
Sweet |
|
Odor |
no odor |
no odor |
no odor |
|
Sweet Content of isomaltitol |
>98% |
>98% |
>98% |
|
CAS No. |
534-73-6 |
|
|
|
Reducing substance |
>1.5% |
>1.5% |
>1.5% |
|
Chemical Formula |
C12 H24O11 |
|
|
|
Molecular Weight |
344.32 |
344.32 |
|
|
Reduced sugars(as glucose) |
≤0.2% |
≤0.3% |
≤0.3% |
|
Asht |
<0.05% |
<0.05% |
≤0.5% |
|
D-mannitol |
<0.5% |
≤0.5% |
<0.5% |
|
D-Sorbitol |
<0.5% |
≤0.5% |
<0.5% |
|
Solubility (24) |
≥27.6 %water |
≥27.6 %water |
≥27.6 %water |
|
Heavy metals |
<10PPM |
≤10 mg/kg |
≤10 mg/kg |
|
As |
<3PPM |
≤0.1 mg/kg |
≤0.1 mg/kg |
|
Nickel |
≤2 mg/kg |
≤2 mg/kg |
≤2 mg/kg |
|
Arsenic |
≤0.2 mg/kg |
≤0.2 mg/kg |
0.2 mg/kg |
|
Lead |
≤0.2 mg/kg |
≤0.2 mg/kg |
≤0.3 mg/kg |
|
Moisture |
<7% |
≤7 % |
<7%% |
|
Total plate count |
≤500 cfu/g |
≤500 cfu/g |
≤500 cfu/g |
|
Colon bacillus Bacleria quantity |
≤30 MPN/100g |
≤30 MPN/100g |
≤30 MPN/100g |
|
Yeasts |
≤10 piece/g |
≤10 piece/g |
≤10 piece/g |
|
Moulds |
≤10 piece/g |
≤10 piece/g |
≤10 piece/g |
|
Salmonellae |
No |
No |
No |
|
Causative organism |
No |
No |
No |
|
Functional use |
Sweetener |
Sweetener |
Sweetener |
|
Partical size |
160-200mesh |
80-100mesh |
4-20mesh |
|
Packing |
20kg/paper bag |
25kg/paper bag |
25/bag |
|
Discription |
|
With the help of hydrogenation and catalytic, sucrose is isomerized by enzyme to become isomaltitol. The product LM is applied to the manufacture of chocolates |
With the help of hydrogenation and catalytic, sucrose is isomerized by enzyme to become isomaltitol. The product is specially applied to the manufacture of compressed tablets |
With the help of hydrogenation and catalytic, sucrose is isomerized by enzyme to become isomaltitol. The product is specially applied to the manufacture of hard-boiled candies and soft-boiled candies |
Advantages: 1) its sweet purity 2)without the badness back taste 3) it can occur the acton to increase the effect with the strong sweet acidifier to conceal its badness back taste and flavor . 4) the moisture absorption-low function 5)the high stability |
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