Suitable as sugar substitute to sweeten sweets, chocolates, gums and, specially, biscuit dough..
It is made by conversion of maltose, obtained from starch.
It has a sweetening power 0.8 times that of table sugar (sucrose).
Characteristics and uses:
- It is used to sweeten products such as chocolates, candies, chewing gums, biscuits (to replace sucrose in the dough) and food products for diabetics, in general.
- It is also widely used in ice cream to obtain low calorie and less sweet products.
- Suggested ratio: according to recipe.
- Available in packs of 700 g and 175 g.
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