Because maltose, maltose, fructose, glucose, sorbitol and other bome degrees are different, the concentration is different, and the sweetness threshold is different; so the application of cakes or food is also different; the source is to understand the characteristics of these syrups, and then achieve the goal. What is the difference between maltose, maltose, fructose, glucose and sorbitol? How to use it?Bee CardTo dispel your doubts.

Maltose: a kind of food containing dextrin, which is fermented by corn, barley, wheat, millet or millet and other grains, and saccharified with amylase and isomerase.

Maltose: Traditional maltose is made from wheat and glutinous rice. After wheat or barley germination, glutinous rice and corn are steamed and fermented with malt to produce dextrin maltose; maltose concentration can be concentrated by refining; sweet and delicious, rich in nutrients.

Fructose: a new sugar extracted from various fruits and grains, all natural, sweet, because it is not easy to cause high blood sugar, not easy to produce fat accumulation and fat, will not produce dental caries, known by more people. Fructose mainly comes from natural fruits and grains, which has the advantages of good taste, high sweetness, low sugar index, and not easy to cause dental caries. The sweetness of fructose is 1.8 times that of sucrose, which is the sweetest of all natural sugars, so the intake of fructose is only half of that of sucrose under the same sweetness standard. There are common fructose, oligofructose and high polyfructose. Glucose liquid: Starch can be used as raw material, or sucrose can be decomposed by hydrolysis with hydrochloric acid or dilute sulfuric acid. Starch can also be used as a raw material for starch saccharification enzymes.

Sorbitol: Edible glucose as raw material, in the presence of nickel catalyst, obtained by hydrogenation reaction. Sorbitol can be made from glucose reduction, widely distributed in pears, peaches, apples, the content of about 1% to 2%. Its sweetness is the same as glucose, but it can give people a strong feeling. Slow absorption in the body, blood sugar value does not increase. It is still a better moisturizer and surfactant.

Since 1956, Bee Brand has insisted on using traditional technology and natural sugar cane to make sugar. At the beginning of 65, it has not changed its heart. For many years, it has been favored and loved by people in Guangdong, Guangxi and Qiong and overseas Chinese. In 2015, it was certified by Guangxi Time-honored Brand. Now it has traditional sugar products such as white sugar, yellow sugar, brown sugar and crystal sugar. It is the result of the efforts and inheritance of generations of technicians. Choose Bee Brand, is to choose value for money. bee brand, chinese traditional sugar professional manufacturers, focus on chinese sugar sixty-five years!

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