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MOS (Malto-oligosaccharides)


  1. Low sweetness (30% of sucrose)
  2. Excellent moisture retention ability 
  3. Prevent starch extend taste period and shelf-life 
  4. Inhibit sugar recrystallization
  5. Enhance surface glossiness
  6. Suppress food coloring upon cooking
  7. Improve food taste
  8. Lower the freezing point: Freeze faster and thaw slower in frozen food production
  9. Excellent performance/price ratio: higher than trehalose;ideal for large-scale applications


  1. Commonly used in bakery products such as sticky rice cake, moon cake, rice cake, bread, caramel treats etc.
  2. candy, filling, dessert, jam, preserved fruit
  3. ice cream, quick-frozen food etc.
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