Stachyose is a tetrasaccharide which consists of two α-D-galactose units, one α-D-glucose unit, and one β-D-fructose unit sequentially linked as gal(α1→6)gal(α1→6)glc(α1↔2β)fru. Together with related oligosaccharides such as raffinose, Stachyose occurs naturally in numerous vegetables (e.g. green beans, soybeans and other beans) and other plants.
Stachyose is less sweet than sucrose, at about 28% on a weight basis. It is mainly used as a bulk sweetener or for its functional oligosaccharide properties. Stachyose is not completely digestible by humans and delivers 1.5 to 2.4 kcal/g (6 to 10 kJ/g).
Stachyose plays a very significant role in the proliferation, which can rapidly improve the environment within the human digestive tract, regulating micro-ecological balance.
Stachyose in the human body promotes the intestinal short-chain fatty acids to increase physical activity, lower cholesterol, help the gastrointestinal tract of Ca, Mg and other trace elements absorption.
It is very suitable for people with diabetes to take, and it will not cause adverse endocrine burden.
Stachyose can enhance human resistance to gastrointestinal infection or food-borne diseases through the function, and can improve the nutritional condition of the skin and other organs, ensuring health and beauty.
|Latin Name||Glycine max (L.) Merrill|
|Specification||50%,60%,80%,98% by HPLC|
|Boiling Point||1044.2ºC at 760mmHg|
|Vapor Pressure||0mmHg at 25°C|
|Place of Origin||China|
|Payment Term||T/T 100% paid in advance|
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