Sorbitol is valued in confectionery less for its sweetness than for its ability to hold moisture and control texture. That ...
Tag: confectionery
Glucose Syrup DE Values Explained for ConfectionersGlucose Syrup DE Values Explained for Confectioners
Ask three confectioners which glucose syrup they use and you may get three DE values. DE — dextrose equivalent — ...
Gummy and Jelly Production with Glucose, Maltitol and PectinGummy and Jelly Production with Glucose, Maltitol and Pectin
Gummies and jellies depend on a partnership between a sweetener system and a gelling agent. Change either and the texture ...
Maltitol in Chocolate: Tempering, Texture and Labelling RulesMaltitol in Chocolate: Tempering, Texture and Labelling Rules
Sugar-free chocolate lives or dies on its bulk sweetener. Maltitol is the most widely used because it mimics sucrose closely ...