Stachyose is the glucose group side of sucrose, which is bound to two by 1,6-glycosidic bondsα-The sugar formed by galactose has the molecular formula c24h42o21. The pure product is white powder, slightly sweet, and the sweetness is 22% of sucrose. It tastes fresh and has no peculiar smell.Soluble in water, insoluble in ether, ethanol and other organic solvents.

Stachyose has good thermal stability and will not decompose at high temperature of 100 ℃, but its thermal stability decreases under acid conditions. Therefore, stachyose can be used in foods requiring hot pressing treatment.The storage stability in acidic environment is related to temperature, which is quite stable when the temperature is lower than 20 ℃.The moisture retention and hygroscopicity were less than that of sucrose, but higher than that of sucroseHigh fructose syrupThe osmotic pressure is close to sucrose.Above 80 ℃, stachyose has colorability and can be added to baked food to make the food appear attractive burnt yellow.