The color stability of malttooligosaccharide is better than that of glucose, maltose syrup, corn high fructose syrup, etc., and it is not easy to brown.
Time：
2022-07-07
The color stability of malttooligosaccharide is better than that of glucose, maltose syrup, corn high fructose syrup, etc., and it is not easy to brown. Mainly used in the production and production of beverages, candies, cakes, dairy products, jams, frozen foods, and health foods.
The color stability of malttooligosaccharide is better than that of glucose, maltose syrup, corn high fructose syrup, etc., and it is not easy to brown. Mainly used in the production and production of beverages, candies, cakes, dairy products, jams, frozen foods, and health foods.
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