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Product Overview
Stachyose is a sugar formed by two α-galactose units attached to the glucose side of sucrose via a 1,6-glycosidic bond. Its molecular formula is C24H42O21. The pure product is a white powder, slightly sweet, with a sweetness of 22% of sucrose. It has a refreshing taste and no off-flavors. It is soluble in water but not in ether, ethanol, or other organic solvents.
Stachyose exhibits good thermal stability and does not decompose at high temperatures of 100°C, although its stability decreases under acidic conditions, making it suitable for heat-processed foods. Its storage stability in acidic environments is temperature-dependent, remaining stable below 20°C. It has lower moisture and hygroscopicity compared to sucrose but higher than high fructose syrup, with osmotic pressure similar to sucrose. At temperatures above 80°C, stachyose has coloring properties and can be added to baked goods to give them an attractive caramel color.
Physical and Chemical Indicators
Appearance: Loose powder, no clumping, no visible impurities
Color: White
Odor: Odorless
Sweetness: 22% of sucrose
Solubility: Soluble in water, insoluble in ether, ethanol, and other organic solvents
Stability: Good thermal stability, does not decompose at 100°C, though stability decreases under acidic conditions, making it suitable for heat-processed foods
Moisture: ≤6%
Total Plate Count: <1000
Salmonella: None
E. coli: None
Staphylococcus and others: None
Production Process
The extraction process for stachyose primarily uses water extraction.
Stachyose products are mainly purified using advanced low-temperature physical separation techniques. The entire extraction process uses water as a solvent, with no chemical or organic solvent residues, fully complying with international standards and regulations.
Stachyose is refined from natural plants such as the rhizomes of Stachys and Epimedium, as well as tubers and legumes. The purified stachyose is a white powder with a pure, slightly sweet taste. It serves as food for beneficial bacteria, helping to regulate the internal microecological environment by feeding probiotics.
Benefits and Effects
Food Applications: Dietary supplements, food, pharmaceuticals, cosmetics
- Can be added to liquid foods like lactate beverages, vinegar drinks, and beer, to create new functional foods with minimal addition and significant effects, without altering the original flavor of the food.
- Contains active factors that can adsorb toxins and pathogens in the gastrointestinal tract, enhance disease resistance, and boost immunity, making it suitable for use in pharmaceuticals.
- When added to baked goods, it helps retain moisture and alter dough rheology.
- Stachyose is not hydrolyzed by digestive enzymes and does not rely on insulin for metabolism, making it suitable for individuals with diabetes, obesity, and hyperlipidemia.
- Promotes absorption of calcium and magnesium, making it an ideal ingredient for developing foods for pregnant women and the elderly.
Packaging and Storage
[Storage Conditions]: Store in a sealed, light-blocking, cool, dry, and well-ventilated place
[Packaging]: 25kg/fiber drum for bulk, 1kg/aluminum foil bag for samples; custom packaging available upon request
[Shipping]: Courier or logistics, domestic courier delivery within three days, logistics within five days. Prices generally include domestic shipping
[Shelf Life]: Two years
