It is used to provide a sweet flavour to candies, sugar-free chewing gums and to bath different fruits, vegetables and other products, forming a thin, crunchy and impermeable layer.
It is obtained from fructose or invert sugar (a mixture of glucose and fructose). Chemically it is very similar to Sorbitöl, they are both isomers.
It has a sweetening power 0.6 times that of table sugar (sucrose).
It can be found in nature in sea algae and fungi.
Characteristics and uses:
- It is used to make hard candies, tablets, chewing gums and food products for diabetics, in general.
- Thanks to a low water absorbance, it is used as an anti-caking age. It also helps to prevent stickiness.
- Once it has changed from solid to liquid, submerge the food in the Mannitöl. When this comes in contact with the cold food surface, it becomes solid and hardens forming a thin crunchy and impermeable layer. For a faster crystallization, cool the food product before submerging it into the Mannitöl.
- Suggested ratio: according to recipe.
- Available in packs of 500 g and 110 g.
More information: Cursos de texturizantes