Description
Palatinose (isomaltulose) is purely based on sucrose from sugar beet. It is 100% vegan, kosher, halal and non-GMO. It is commercially produced by enzymatic rearrangement of the glycosidic bond between glucose and fructose from an α-1.2 linkage of sucrose to an α-1.6-glycosidic bond in Palatinose. The resulting new molecular linkage of Palatinose is much more stable compared to that of sucrose. Palatinosehas a mild, natural sweetness (approximately 50% of sucrose), without any aftertaste. It easily can be combined with other sweeteners in order to achieve any kind of sweetness profile. It replaces sucrose in a 1:1 bulking ratio. Even at a temperature of 25 °C and relative humidity up to 85 %, Palatinose absorbs virtually no moisture. It is a very low hygroscopic powder. Free-flowing powder. Thanks to its low hygroscopicity, Palatinose, as free-flowing powder, is the perfect ingredient for all powder drinks and blends. It even shows a reduced water absorption in blends with other sugars and therefore significantly minimises the risk of caking and lumping. Improved stability for beverages Palatinose has a much higher acid and process stability than sucrose. This is very relevant for isotonic sports drinks that tend to have a pH <3. Palatinose supports a maintained osmolality with the full rehydration effect that an isotonic or hypotonic rehydration beverage should offer. Longer shelf life Due to a difference in water activity, donut crumbs tends to dry out and the glaze on top becomes sticky over time. This can be countered by controlling the water migration between the two layers. The water activity of the glaze can be adapted to that of the baked good by the use of Palatinose. Thus, the dough keeps its original softness and freshness and the glaze does not become sticky; resulting in an extended shelf-life of freshly packed donuts.
PALATINOSE - A Functional Carbohydrate for Balanced and Prolonged Energy (2 Pounds)
Current Price
$21.99
Average
$21.99
Min Price
$21.99
Max Price
$21.99
Description
Palatinose (isomaltulose) is purely based on sucrose from sugar beet. It is 100% vegan, kosher, halal and non-GMO. It is commercially produced by enzymatic rearrangement of the glycosidic bond between glucose and fructose from an α-1.2 linkage of sucrose to an α-1.6-glycosidic bond in Palatinose. The resulting new molecular linkage of Palatinose is much more stable compared to that of sucrose. Palatinosehas a mild, natural sweetness (approximately 50% of sucrose), without any aftertaste. It easily can be combined with other sweeteners in order to achieve any kind of sweetness profile. It replaces sucrose in a 1:1 bulking ratio. Even at a temperature of 25 °C and relative humidity up to 85 %, Palatinose absorbs virtually no moisture. It is a very low hygroscopic powder. Free-flowing powder. Thanks to its low hygroscopicity, Palatinose, as free-flowing powder, is the perfect ingredient for all powder drinks and blends. It even shows a reduced water absorption in blends with other sugars and therefore significantly minimises the risk of caking and lumping. Improved stability for beverages Palatinose has a much higher acid and process stability than sucrose. This is very relevant for isotonic sports drinks that tend to have a pH <3. Palatinose supports a maintained osmolality with the full rehydration effect that an isotonic or hypotonic rehydration beverage should offer. Longer shelf life Due to a difference in water activity, donut crumbs tends to dry out and the glaze on top becomes sticky over time. This can be countered by controlling the water migration between the two layers. The water activity of the glaze can be adapted to that of the baked good by the use of Palatinose. Thus, the dough keeps its original softness and freshness and the glaze does not become sticky; resulting in an extended shelf-life of freshly packed donuts.
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