- Low sweetness (30% of sucrose)
- Excellent moisture retention ability
- Prevent starch extend taste period and shelf-life
- Inhibit sugar recrystallization
- Enhance surface glossiness
- Suppress food coloring upon cooking
- Improve food taste
- Lower the freezing point: Freeze faster and thaw slower in frozen food production
- Excellent performance/price ratio: higher than trehalose;ideal for large-scale applications
- Commonly used in bakery products such as sticky rice cake, moon cake, rice cake, bread, caramel treats etc.
- candy, filling, dessert, jam, preserved fruit
- ice cream, quick-frozen food etc.