CAS 10094-58-3 Stachyos 80 stachyose tetraidrato polvere stachyose

Stachyose is a sugar formed by combining two α-galactoses with 1,6-glucosidic bonds on the side of the glucose group of sucrose. The molecular formula is C24H42O21. The pure product is white powder, slightly sweet, and the sweetness is comparable to that of sucrose. 22%, the taste is refreshing and has no peculiar smell. Soluble in water, insoluble in organic solvents
Stachyose has good thermal stability and will not decompose at a high temperature of 100°C, but its thermal stability decreases under acidic conditions, so it can be used in foods that require hot-pressing treatment. Storage stability in an acidic environment is related to temperature, and it is quite stable when the temperature is lower than 20°C. Its moisture retention and hygroscopicity are lower than that of sucrose but higher than that of high fructose syrup, and its osmotic pressure is close to that of sucrose. Above 80°C, stachyose has coloring properties and can be added to baked goods to make the food an attractive burnt yellow.

1. It can be used in liquid foods, such as lactic acid drinks, vinegar drinks, beer, and other beverages, to develop new functional foods.
2. Adding it to baked foods can maintain moisture and change the rheological properties of dough.
3. Stachyose can promote the absorption of calcium and magnesium by the human body, and can be used as an ideal raw material for developing food for pregnant women and the elderly.
4. Stachyose is mostly used in infant products to produce prebiotic glucose, milk powder, Rice noodles and other products.

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