Xylooligosaccharide Sweetener Powder Food Grade CAS 87-99-0

Food Grade Sweetener Xylooligosaccharide Powder

Functional xylo-oligosaccharides are branched or straight-chain low-degree polysaccharides formed by 2-7 xylose molecules connected by -1, 4-glycosine bonds. A mixture of sugar as the main ingredient. The relative molecular mass is about 300-1050.

The main functions of xylo-oligosaccharides:
1. Highly selective and remarkable bimycobacterial proliferation ability. Xylooligosaccharides have significant bimycobacterial proliferation. Except for B. adolescentis, B. infantis and B. longum, most intestinal bacteria have a The utilization of xylose is relatively poor.

2.Low effective intake:

Compared with other functional oligosaccharides, xylo-oligosaccharides have less effective intake

3.Non-digestible properties:

Xylooligosaccharides are unique due to their molecular structure. (1-4) key, so that the enzymes in the digestive tract of the body cannot decompose it, and it cannot be directly absorbed and utilized by the human body. Especially suitable for obesity, diabetes, hypertension, arteriosclerosis, gingival tooth patients.

Residual rate of xylo-oligosaccharides after in vitro digestion experiment
Promote the body's absorption of calcium
Reduce the production of toxic fermentation products and harmful bacterial enzymes
Inhibit pathogenic bacteria and diarrhea
Protect liver function
Lower blood pressure, serum cholesterol, enhance immunity, fight cancer
Anti-fatigue properties

Safety
Unique Physiology of Xylooligosaccharides
1. Heat resistance, pH stability
Xylooligosaccharides have excellent acid and heat stability. Can be widely used in food, PH2.5-8.0 covers almost all food systems
2. Water activity
Xylooligosaccharides have good water activity. After ingesting xylo-oligosaccharides, the moisture in the stool can be increased, which can change the shape of the stool to prevent the appearance of constipation.
3. Immobility function
The addition of xylo-oligosaccharides can give foods the characteristic of being difficult to freeze.
4. The sweetness of xylo-oligosaccharide is about 50% of that of sucrose, and the sweetness is pure, similar to sucrose