NEWS CENTER
Lactulose, also known as 4-O-β-D-galactosyl-D-fructose, is a disaccharide composed of galactose and fructose and does not occur in nature. Lactulose has a molecular weight of 342 and is an isomer of lactose. The commercial product is a pale-yellow, clear, viscous liquid with a sweet taste; its crystalline form is a white, irregular powder with a relative density of 1.5 and a melting point of 169°C. It is readily soluble in water, with a solubility of 76.4 ± 1.4%. Its sweetness is lower than that of sucrose but higher than that of lactose, corresponding to about 48%–60% of sucrose’s sweetness. It imparts a cool, mellow sensation, exhibits low viscosity and low caloric value, demonstrates high safety and good stability, and does not undergo the Maillard reaction. Lactulose is typically marketed in syrup form. It possesses significant physiological and pharmacological functions and is widely used in clinical medicine, health supplements, and food additives, among other applications.
Jul 11,2023
Method for synthesizing polygluconic acid from gluconic acid
(1) The glucose solution obtained after liquefaction and saccharification of starch is subjected to impurity removal using a granular activated carbon column; (2) The glucose solution is then subjected to nanofiltration to remove disaccharides and polysaccharides; (3) The glucose solution is subsequently concentrated under vacuum, followed by high-temperature polycondensation with the addition of sorbitol and citric acid to produce crude polyglucose; (4) The crude polyglucose is further processed through decolorization, ion exchange, concentration, and drying to yield the final glucose product.
Jul 11,2023
Health supplements: Can be taken directly in the form of capsules, tablets, oral liquids, or granules, with a daily intake of 5–15 grams; when used as a dietary fiber ingredient in health supplements, the addition level is 0.5%–50%. Flour-based products: steamed buns, bread, pastries, cookies, dried noodles, instant noodles, etc. Addition level: 0.5%–10%. Meat products: ham sausages, luncheon meat, sandwiches, shredded pork, fillings, etc. Addition level: 2.5%–20%. Dairy products: milk, soy milk, yogurt, infant formula, etc. Addition level: 0.5%–5%. Beverages: various fruit juices and carbonated drinks. Addition level: 0.5%–3%. Alcoholic beverages: added to baijiu, yellow wine, beer, fruit wines, and medicinal wines to produce high-fiber health-enhancing liquors. Addition level: 0.5%–10%. Seasonings: spicy chili sauce, fruit jams, soy sauce, vinegar, hot pot seasoning, instant noodle soup base, etc. Addition level: 5%–15%. Frozen foods: popsicles, ice lollies, ice cream, etc. Addition level: 0.5%–5%. Snack foods: puddings, jellies, etc.; addition level: 8%–9%.
Jul 11,2023
The difference between anhydrous dextrose and polydextrose
Anhydrous glucose is an organic compound—specifically, glucose that contains no water of crystallization. It appears as colorless crystals or a white crystalline powder; it is odorless and has a sweet taste. It is readily soluble in water and slightly soluble in ethanol. Anhydrous glucose is a nutritional pharmaceutical agent and can be used to manufacture glucose injection, glucose-sodium chloride injection, compound sodium lactate-glucose injection, and other medicinal preparations. In the pharmaceutical field, it can be formulated into oral solutions or intravenous injections for nutritional supplementation; in the food industry, it serves as a sweetener. It is also employed in the preparation of biological culture media and in the pharmaceutical industry, where it functions as a reducing agent. Additionally, it is used as a reducing agent and as a sugar ingredient, and finds applications in biological cultivation as well. Polydextrose is another name for water-soluble dietary fiber. It is a white or off-white solid granular substance that dissolves easily in water, with a solubility of 70%. A 10% aqueous solution has a pH of 2.5–7.0 and is virtually tasteless. As a health-promoting food ingredient, polydextrose can supplement the body’s requirement for water-soluble dietary fiber. Once it enters the human digestive system, it exerts specific physiological and metabolic effects, helping to prevent and treat constipation and fat deposition. As a water-soluble dietary fiber, polydextrose can shorten the gastric emptying time, stimulate the secretion of digestive juices, and thereby facilitate the absorption and digestion of nutrients. It can also reduce the transit time of intestinal contents (feces) through the intestines, lower colonic pressure, minimize the contact time between harmful substances in the gut and the intestinal wall, promote intestinal motility, and enhance colonic osmotic pressure. In this way, it dilutes the concentration of harmful substances in the gastrointestinal tract and promotes their elimination from the body.
Jul 11,2023
Health supplements: Can be taken directly in the form of capsules, tablets, oral liquids, or powdered mixes, at a daily dosage of 5–15 grams; when used as a dietary fiber ingredient in health supplements, the addition level is 0.5%–50%. Flour-based products: steamed buns, bread, pastries, cookies, dried noodles, instant noodles, etc. Addition level: 0.5%–10%. Meat products: ham sausages, luncheon meat, sandwiches, shredded pork, fillings, etc. Addition level: 2.5%–20%. Dairy products: milk, soy milk, yogurt, infant formula, etc. Addition level: 0.5%–5%. Beverages: various fruit juices and carbonated drinks. Addition level: 0.5%–3%. Alcoholic beverages: added to baijiu, yellow wine, beer, fruit wines, and medicinal wines to produce high-fiber health-enhancing liquors. Addition level: 0.5%–10%. Seasonings: spicy chili sauce, fruit jams, soy sauce, vinegar, hot pot seasoning, instant noodle soup base, etc. Addition level: 5%–15%. Frozen foods: popsicles, ice lollies, ice cream, etc. Addition level: 0.5%–5%. Snack foods: puddings, jellies, etc.; addition level: 8%–9%.
Jul 11,2023
Minimum addition level of trehalose for moisturizing
1–3%. The minimum effective concentration of trehalose for moisturizing is 1–3% (with a typical usage level of 3–5%). Its primary functions are to provide hydration, protect cell membranes, keep the skin comfortably hydrated for an extended period, and prevent protein denaturation. Trehalose, also known as raffinose or mushroom sugar, is a non-reducing disaccharide composed of two glucose molecules, with the molecular formula C12H22O11.
Jul 11,2023
The difference between trehalose and granulated sugar
The differences between trehalose and granulated sugar lie in their growth environments, production costs, functions, sweetness, and molecular structures.
Jul 11,2023
Centralized Signing of Key Projects in the Economic Development Zone
To thoroughly implement the spirit of the city-wide meeting on project commencement and investment promotion, and to ensure that projects are signed, constructed, and put into operation at the earliest possible stage, the Economic Development Zone held a centralized signing ceremony on May 11 for five sub-projects under Cargill’s Version 1.0, all focused on the biochemical industry. The total investment in these projects amounts to RMB 1 billion, and upon reaching full production capacity, they are expected to generate an output value of RMB 2.75 billion.
May 11,2023
WeChat Official Account
Contact Us
0519-87171088
Email:sales@ogobiotech.com
Address: No. 17, Kangping Road, Economic Development Zone, Liyang City, Jiangsu Province
Copyright © 2026 Jiangsu Aogu Biotechnology Co., Ltd. All Rights Reserved.