Hydrogenatedisomaltulose Isomalt DC 110 Isomaltidex
Stable quality, not easy to caking, good fluidity
Isomalt is produced from sucrose asa raw material and transformed intoisomaltulose by sucrose isomerase,It is commonly utilized in the manufacturing of sugar-free candy, particularly hard-boiled varieties.
Properties:
White crystal or crystalline powder
Soluble in water
No cooling sensation like other
sweeteners
Synergistic enhancing when mixed
with otheringredient flavors
Low hygroscopicity
Thermally stable
Caloric value: 2 kcal/g
Sweetness: Approx 45~60% that of suCrose
Application:
Confectionery, chocolate, beverages,dairy,baking,oral care products,supplements
Benefits:
Blood glucose management
Oral health
Prebiotic properties
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