Product Name: Stachyose
Chemical formula: C24H42O21
Content: high content
Flash point: 585.3 ° C
Molecular weight: 666.59
Boiling point: 1044.2 ° C at 760 mmHg
Melting point: 95-105 °C
use:
1. Stachyose can be added to liquid foods, such as lactic acid beverages, vinegar drinks, beer and other beverages, and the addition amount is small, the effect is remarkable, and the flavor of the original food is not destroyed.
2. Stachyose is added to the baked food to retain moisture and change the rheological properties of the dough.
