Maltodextrine
Maltodextrin is a versatile carbohydrate commonly used as an additive in foods and sports drinks. It is rapidly absorbed by
Bulking agents such as Trehalose, Isomalt or allulose play a vital role in food production, offering versatility in improving texture, appearance, and shelf life in various products. These bulking agents are gaining recognition for its unique properties and benefits as a bulking agent.
These bulking agents serve as an excellent alternative to traditional sugars due to its ability to provide sweetness without contributing to tooth decay or causing significant spikes in blood sugar levels. This makes it an ideal choice for formulating sugar-free and low-calorie foods and beverages.
One of the key advantages of our bulking agents are remarkable stability under various processing conditions, including heat and acidity. This stability allows it to retain its functionality and structure, making it suitable for use in a wide range of applications, such as baked goods, confections, and beverages.
Maltodextrin is a versatile carbohydrate commonly used as an additive in foods and sports drinks. It is rapidly absorbed by
Isomalt, derived from crystalline sugar, is a versatile sugar substitute with the chemical formula C12H24O11. Primarily valued for its sugar-like
Allulose, a low-calorie sweetener, belongs to the monosaccharide group of sugars and occurs naturally in fruits like figs, raisins, and
Stability and less sweetness. Product developers can use it either to improve existing products or to create innovative new products.
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