White powder with a slight sweet taste.
Obtained by enzymatic hydrolysis of purified and crystallised corn starch.
In the biscuit industry, it is used to adjust the colour of biscuits.
In biscotti and pastries, it provides a source of directly fermented sugars. Used as a leavening agent, a preservative or flavour enhancer.
Net weight: Box of 1kg
In non-alcoholic sweetened beverages, it enhances the aromas and allows the balance between sweetness and taste to be adjusted.
In confectionery, it has the role of oil reducer in certain products. Allows the adjustment of the colouring of those containing milk proteins. Enhances the taste of the fruit. Light sweetener. Sucrose anti-crystalliser.
In fruit confectionery, it increases the aromatic bouquet of confectionery syrups.
In ice cream making, it lowers the freezing point, which improves the texture while avoiding crystallisation problems.
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