Polyglycitols and maltitol syrups are combinations of maltitol, sorbitol and high-molecular-weight polymers, primarily used in sugar-free hard candies and caramels.
Available in both liquid and crystalline forms and effectively
reduces the need for high-intensity sweeteners. It is a 1:1 replacement
for sucrose and corn syrups and offers superior bulking capabilities
and optimal sweetness and stability. I ...
Provide unsurpassed quality, consistency, and purity in a D.E. range of 10 to 55. Functionalities include browning, osmolality and freezing-point depression
Tremendous humectancy for longer shelf life. SORBOGEM® Crystalline Sorbitol is widely used in food and confectionery applications, functioning as a cryoprotectant, crystallization inhibitor, freeze point depressant, and plasticizer.