Properties: (At a maximum of 2% it helps to increase the volume and crunchiness in puff pastries)
- Delays starch retrogradation.
- Delays protein denaturation.
- Resistance to freezing, it is cryoprotective and prevents the formation of crystals in ice cream.
- It enhances the flavors, prevents the oxidation of fruits and vegetables, allowing them to dry and achieving a very crunchy texture.
- Stable to heat and acid.
- Repels moisture in dry preparations such as candies, caramelized nuts, cookies, sabers and dry meringues.
- Delays drying and increases the volume of batters such as biscuits, mochi, sushi, etc
- It acts as a stabilizer in whipped creams, mousse and meringues. Avoids syneresis due to the penetration of sugar in jellies and pâte á fruit.
How to use: Use between 10 to 30% as a substitute for common sugar. In some preparations such as dry meringues, up to 100% of the sugar content can be replaced.
Application: Any preparation with watery content, also with high proportions of fat.
