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 | |  POLYDEXTROSE V |  | |
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TYPE
CHARACTERISTIC |
TYPE 5 |
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Content |
》70% |
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Color |
Straw Yellow |
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Shape |
Liquid |
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Taste |
Better |
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PH Value |
5.0-6.0 |
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Packing |
50kg/Pail |
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Main
Usage |
Beer、
Drink
etc. | Polydextrose V is a randomly condensed polymer between small amount of bonded Sorbitol and D-glucose with citric acid or phosphoric acid. When Polydextrose is converted to a dehydrated form (excluding ash), it should contain not less than 70.0% of the polymer. Polydextrose V is a white amorphous powder, which is readily soluble in water. It has a slightly sweet taste and is odorless.
Polydextrose V Application Areas:
- Ice cream
- Baked goods and baking mixes
- Sweet sauces
- Chewing gum
- Jellies
- Gelatines, puddings and fillings
- Confections and frostings
- Fruit spreads
- Hard candy
- Soft candy
- Low-calorie, low-sugar, low-fat foods
- All kinds of beverage
- Mineral water
- Milk or milk powder
- Health care products.
- Pharmaceutical
Advantages:
- low calorie,1kcal/g
- resource of dietary fibre
- bulking agent
- don’t influence main ingredients color or taste
- keep moisture in the surface of the goods
Usage Levels
The following products can be given:
Health care products: 30%-90%
Beverage: 1%-5%
Candy: 10%-95%
Specifications:
· Sensory parameters:
· Appearance: sound, genuine and merchantable quality, free flowing powder, homogenous coloration, colourless and/or light cream-coloured, no foreign materials.
· Taste: neutral with no foreign taste
· Odour: odourless
· Product parameters in detail:
Assay content (dry goods but ash basis) Min 70%
Water Max 4%
Solubility Min 70%
PH value (10%solution) 5.0-6.0
Sulfate Ash Max 0.3%
5-Hydroxymethylfurfural (dry goods but ash) Max0.1%
1, 6-Anhydrous Dextrose Max4%
Glucose Max 4%
Sorbitol Max2%
Heavy Metal Max 5mg/kg
As Max0.3mg/kg
Lead Max0.5 mg/kg
Viable counts Max1000cfu/g
Moulds& Yeast Max20 cfu/g
Coliforma organisms Max40MPN/100g
Pathogen Negative in 25g
Salmonella Negative in 25g
Pseudomonas aeruginosa Negative in 25g
Granulometry: < 1.000 mm: more than 95%
Manufacturing and storage conditions:
Polydextrose must be manufactured, packaged and stored under sanitary conditions appropriate for food products and in compliance with all applicable food hygiene, health, and sanitary requirements and regulations.
Storing at 15-25 °C and a relative humidity of max. 55% is recommended. | |
|  | | POLYDEXTROSE IV | | |
|
TYPE
CHARACTERISTIC |
TYPE 4 |
|
Content |
》90% |
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Color |
Milk Yellow |
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Shape |
Grain
20-40mesh |
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Taste |
Quite Well |
|
PH Value |
2.5-3.5 |
|
Packing |
25kg/Bag |
|
Main
Usage |
Health
products、
care etc. | Polydextrose IV is a randomly condensed polymer between small amount of bonded Sorbitol and D-glucose with citric acid or phosphoric acid. When Polydextrose is converted to a dehydrated form (excluding ash), it should contain not less than 90.0% of the polymer. Polydextrose IV is a white amorphous powder, which is readily soluble in water. It has a slightly sweet taste and is odorless.
Polydextrose IV Application Areas:
- Ice cream
- Baked goods and baking mixes
- Sweet sauces
- Chewing gum
- Jellies
- Gelatines, puddings and fillings
- Confections and frostings
- Fruit spreads
- Hard candy
- Soft candy
- Low-calorie, low-sugar, low-fat foods
- All kinds of beverage
- Mineral water
- Milk or milk powder
- Health care products.
- Pharmaceutical
Advantages:
- low calorie,1kcal/g
- resource of dietary fibre
- bulking agent
- don’t influence main ingredients color or taste
- keep moisture in the surface of the goods
Usage Levels
The following products can be given:
Health care products: 30%-90%
Beverage: 1%-5%
Candy: 10%-95%
Specifications:
· Sensory parameters:
· Appearance: sound, genuine and merchantable quality, free flowing powder, homogenous coloration, colourless and/or light cream-coloured, no foreign materials.
· Taste: neutral with no foreign taste
· Odour: odourless
· Product parameters in detail:
Assay content (dry goods but ash basis) Min 90%
Water Max 4%
Solubility Min 70%
PH value (10%solution) 5.0-6.0
Sulfate Ash Max 0.3%
5-Hydroxymethylfurfural (dry goods but ash) Max0.1%
1, 6-Anhydrous Dextrose Max4%
Glucose Max 4%
Sorbitol Max2%
Heavy Metal Max 5mg/kg
As Max0.3mg/kg
Lead Max0.5 mg/kg
Viable counts Max1000cfu/g
Moulds& Yeast Max20 cfu/g
Coliforma organisms Max40MPN/100g
Pathogen Negative in 25g
Salmonella Negative in 25g
Pseudomonas aeruginosa Negative in 25g
Granulometry: < 1.000 mm: more than 95%
Manufacturing and storage conditions:
Polydextrose must be manufactured, packaged and stored under sanitary conditions appropriate for food products and in compliance with all applicable food hygiene, health, and sanitary requirements and regulations.
Storing at 15-25 °C and a relative humidity of max. 55% is recommended. | |
|  | | NON-DAIRY CREAMER | | | Non-dairy creamer, it also can be called as vegetable fat milk essence, lipid powder, and fat powder etc respectively. It takes hydrogenated vegetable oil, casein, lactose, glucose syrup, maltodextrin and so on as raw material, and adopts advanced production techniques and equipment processing and producing this high-tech product.
Main Function:
1 、 Non-dairy creamer is vegetation fat, in essence, different from the animal fat. The edible vegetative fat is more beneficial to the health than the animal fat.
2 、 Non-dairy creamer in rich creamy, it can reduce the use of milk powder, reduce the production cost, also can partially substitute butter, cream, shortening and sucrose emulsifier.
3 、 Non-dairy creamer in water-solubility and emulsibility well. It can dissolve in water and to be smooth milk liquidity instantly, delicate taste, thick and smooth, in rich milk flavor.
4 、 Non-dairy creamer can effectively improve product nutrition, it can enrich product savor by adding flavor, spicy and colour additive.
5 、 Non-dairy creamer is reliable and safe, free use as food ingredient, according to the actual need determine its application and content.
Application:
1 、 Beverage: milk powder, milk tea, soybean milk powder, instant coffee, instant corn flake, instant cereal, milk drink, solid drink powder, baby drink, ice cream etc.
2 、 Food: bread, biscuit, instant noodle, candy, sauce, chocolate, rice powder cream, instant soup flavor etc.
Main characteristic of milk essence application product:
1 、 Milk essence coffee: to add 20%-60% fat and protein 2%-4% type of Non-dairy creamer(milk essence) into coffee, it can improve coffee colour, enhancing whitening. inhibition coffee bitterness. Softening coffee texture, providing smoothness. Suit for ordinary instant coffee.
2 、 Milk essence cereal: to add 25%-50% fat and protein 1.5%-4.5% type of Non-dairy creamer(milk essence) into cereal, it can improve cereal smoothness, milky, rich flavor and aroma, improving taste, providing the vegetable oil and milk protein, enhancing nutrition, satisfying the modern people | |
|  | | TAILIJIE FIBER Granules | | |
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Solubility: It has excellent water-solubility, so it can make more than 80% thickness water solution. It is indissolvable in ethanol, but can partly dissolve in glycerol and propylene glycol. |
Stability：
The stability of Polydextrose is very fine. Its solution can stable keep well for over 90 days under 25°,45°,60°temperature. |
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viscosity :Like sugar,Polydextrose water solution is typical Newton liquid. The viscosity of 70% Polydextrose water solution will decrease as the temperature increasing. Under certain temperature, its viscosity will be higher as thickness increasing. |
Wetness：Polydextrose can be used as humectant. It can prevent or delay these higher water-content foods to get bad. Also it can make foods either not dehydrate or absorb water. Using in candy and bake foods, Polydextrose can adjust water absorption and water losing speed during storage, but foods’ water absorption and losing speed depend on many other conditions, such as foods’ characters ,recipes, packing, storage, eating environment, etc. | | |
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Polydextrose can be used as humectant. It can prevent or delay these higher water-content foods to get bad. Also it can make foods either not dehydrate or absorb water. Using in candy and bake foods, Polydextrose can adjust water absorption and water losing speed during storage, but foods’ water absorption and losing speed depend on many other conditions, such as foods’ characters ,recipes, packing, storage, eating environment, etc. 
