– Yusweet Galactoligosaccharide (GOS) powder/syrup – Yusweet

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– Yusweet Galactoligosaccharide (GOS) powder/syrup – Yusweet Detail:

Characteristics

1. Sweetness
It is 30 to 40 percent sweeter compared with sugar cane and has a soft sweetness.

2. viscosity
The viscosity of（75 Brix）GOS is higher than sucrose，The higher the temperature, the lower the viscosity.

3. Stability
GOS is relatively stable under high temperature and acid conditions. pH is 3.0，Heat it at 160 degrees for 15 minutes without degradation. GOS is suitable for acidic products.

4. Moisture retention & hygroscopicity
It’s hygroscopic, so the ingredients should be kept in a dry place.

5. Coloring
Maillard reaction occurs when heated and works well when food needs a certain grilling color.

6. Preservation stability: It is stable for one year at room temperature.

7 Water activity
The control of water activity is very important for the shelf life of products. GOS has a water activity similar to sucrose。When the concentration was 67%. The water activity was 0.85. The water activity decreased with the increase of concentration.

Product Types

It is generally divided into two types，GOS powder and syrup, the content was no less than 57% and 27%.

About Products

What’s the product application ?

Baby products
Dairy products
Beverage
Baking product
Health care products

SNSE12

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Adhering to the principle of "quality, service, efficiency and growth", we have gained trusts and praises from domestic and international client for – Yusweet Galactoligosaccharide (GOS) powder/syrup – Yusweet, The product will supply to all over the world, such as: Nairobi, Dominica, Armenia, We aspire to meet the demands of our customers globally. Our range of products and services is continuously expanding to meet customers' requirements. We welcome new and old customers from all walks of life to contact us for future business relationships and achieving mutual success!

The sales person is professional and responsible, warm and polite, we had a pleasant conversation and no language barriers on communication.