- Low relative sweetness,
- Medium viscosity,
- medium freezing point depression.
- Acts as a bodying agent.
- Prevents lactose crystallization.
Dry and cool (68- 72ºF, 20- 22ºC)
DE- 44.0 (dextrose equivalent).
Used as an ingredient in many preparations: to prevent crystallization while cooking sugar; croquembouche; nougatine; pulled sugar flowers. Stabilizes ice cream. Sweetness control, freezing point control, improved mouthfeel and creaminess are its major benefits.
Ready to use.