Fructo-oligosaccharide DP10 / GF9

Fructo-oligosaccharide DP10 / GF9 - Names and Identifiers

Name	Fructo-oligosaccharide DP10 / GF9
Synonyms	GF9 α-D-Glucopyranoside, O-β-D-fructofuranosyl-(2→1)-O-β-D-fructofuranosyl-(2→1)-O-β-D-fructofuranosyl-(2→1)-O-β-D-fructofuranosyl-(2→1)-O-β-D-fructofuranosyl-(2→1)-O-β-D-fructofuranosyl-(2→1)-O-β-D-fructofuranosyl-(2→1)-O-β-D-fructofuranosyl-(2→1)-β-D-fructofuranosyl
CAS	118150-64-4

Fructo-oligosaccharide DP10 / GF9 - Physico-chemical Properties

Molecular Formula	C60H102O51
Molar Mass	1639.43
Appearance	Powder
Storage Condition	2-8 ℃, stored in nitrogen

Fructo-oligosaccharide DP10 / GF9 - Introduction

Fructo-oligosaccharide DP10 / GF9, scientific name for sucrose, is a common natural sugar substance. The following is a description of the nature, use, preparation and safety information of Fructo-oligosaccharide DP10/GF9:

Nature:
Fructo-oligosaccharide DP10 / GF9 is white crystalline, sweet, soluble in water, insoluble in alcohol solvents. Its chemical formula is C12H22O11 and its molecular weight is 342.3g/mol.

Use:
Fructo-oligosaccharide DP10 / GF9 is one of the commonly used sweeteners in the food industry, and is widely used in the manufacture of cakes, candies, biscuits, cold drinks, beverages and other foods. It also plays an important role in the production of alcohol, such as beer, liquor fermentation process as a nutrient.

Preparation Method:
Fructo-oligosaccharide DP10 / GF9 is mainly prepared by extracting sugar contained in sugar cane or beetroot. First, the sugar cane or beetroot is soaked in water, and then the sugar is extracted through the steps of crushing, removing impurities and clarifying. Subsequently, a crystal of Fructo-oligosaccharide DP10 / GF9 is obtained through the process steps of evaporation, crystallization and the like.

Safety Information:
Fructo-oligosaccharide DP10 / GF9 is generally safe when consumed in moderation. However, excessive consumption may lead to obesity, tooth decay and other problems. For patients with diabetes, attention should be paid to the control of intake. In addition, high-temperature heating Fructo-oligosaccharide DP10 / GF9 can cause decomposition to produce caramelized sugar, and the caramelidin produced is considered to be possibly carcinogenic. Therefore, it is necessary to pay attention to controlling the amount of use in high-temperature cooking. Overall, it is safe to consume in moderation and follow the principles of a balanced diet.

Last Update：2024-04-09 20:52:54