- Contact Person : Ms. Guo jessica
- Company Name : Mengzhou Tailijie Co., Ltd.
- Tel : 86-391-8192881
- Fax : 86-391-8196881
- Address : Henan,Mengzhou,xiangzi road
- Country/Region : China
- Zip : 454750
Polydextrose
More and more companies are choosing to use a combination of lactitol and polydextrose in their Chocolate
With the introduction of lactitol low hydrate it is possible to produce a sugar free chocolate whose taste resembles that of a sugar-sweetened chocolate. However the taste of lactitol containing
chocolate can be improved by using a combination of lactitol low hydrate and polydextrose. In spite of the very low cooling effect of lactitol low hydrate, the addition of polydextrose gives the chocolate a warmer mouthfeel by balancing the cooling effect. Taste is also improved by the formation of flavours by the Maillard reaction. Most qualities of polydextrose contain small amounts of glucose. When the chocolate is processed this glucose will react in the Maillard reaction, during which flavour components are developed. This gives the chocolate some caramel notes that also are developed in sugar sweetened chocolate. In the figure a sugar-sweetened chocolate and a lactitol/polydextrose chocolate are compared
More and more companies are choosing to use a combination of lactitol and polydextrose in their Chocolate
With the introduction of lactitol low hydrate it is possible to produce a sugar free chocolate whose taste resembles that of a sugar-sweetened chocolate. However the taste of lactitol containing
chocolate can be improved by using a combination of lactitol low hydrate and polydextrose. In spite of the very low cooling effect of lactitol low hydrate, the addition of polydextrose gives the chocolate a warmer mouthfeel by balancing the cooling effect. Taste is also improved by the formation of flavours by the Maillard reaction. Most qualities of polydextrose contain small amounts of glucose. When the chocolate is processed this glucose will react in the Maillard reaction, during which flavour components are developed. This gives the chocolate some caramel notes that also are developed in sugar sweetened chocolate. In the figure a sugar-sweetened chocolate and a lactitol/polydextrose chocolate are compared
- low calorie,1kcal/g- resource of dietary fibre- bulking agent- dont influence main ingredients color or taste- keep moisture in the surface of the goods
Usage LevelsThe following products can be given:Health care products: 30%-90%Beverage: 1%-5%Candy: 10%-95%Specifications:· Sensory parameters:· Appearance: sound, genuine and merchantable quality, free flowing powder, homogenous coloration, colourless and/or light cream-coloured, no foreign materials.· Taste: neutral with no foreign taste· Odour: odourless· Product parameters in detail:
Polydextrose
