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Characteristics
1. High selective proliferation of bifidobacterium
Its effect is 20 times of other polymer sugars; it can hardly be digested and absorbed, but directly enters large intestine and is preferably utilized by bifidobacterium to proliferate beneficial bacterium for human body and inhibit growth and proliferation of other harmful bacterium
2. Difficult decomposition by human digestive enzymes
Digestion tests with salivary juice, gastric juice, pancreatic juice and intestinal juice show that, almost all of the digestive juices can hardly decompose xylo-oligosaccharides, which, with nearly zero calorie, does not affect glucose concentration, nor increase insulin in blood glucose and form fat deposition. It is especially applicable for those suffering from diabetes, obesity and hypertension.
3. Sound acid and thermal stability
It is basically not decomposed after heated to 100°C under acid condition (pH=2.5-8), which covers PH value of the vast majority of food system, and may be broadly applied in fields of food, medicine and health products.
4. Small effective intake
Daily effective intake is 0.7-1.4g.
Function:
1. Reducing production of toxic fermentation and harmful bacterium;
2. Inhibiting pathogenic bacterium and diarrhea;
3. Improving constipation; Protecting liver;
4. Lowering serum cholesterol and lowering blood pressure;
5. Strengthening immunity of human body;
6. Anti-cancer; Promoting the body to produce various nutrients
7. Promoting absorption of calcium and iron, and improving retention;
Applicable field
1. Health food and functional beverages.
2. Dairy product, such as colostrum, fermented milk, yoghurt and powdered milk.
3. Baking industry.
4. Functional flavoring product
5. Sugarless or low sugar candies industry.
6. Beer and wine industry.
7. Pharmacy industry.
8. Feed industry.
9. Agricultural product
10. Cosmetics to moisturize.
Packaging specification
Powdered xylo-oligosaccharides: 25kg/bag, 5kg/bag, 1kg/bag and 500g/bag are available; it may also be packaged according to users’ need.
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