Applications: Mints, Candies, Lollipops, Gums, Ice Chips
- Clean, sugar-like taste
- Fine crystal structure
- Attractive cooling effect
- Moisture management
- Does not raise blood glucose or insulin levels
Chewing gum coatings
Cost-effective combination of erythritol/sorbitol (ratio 40/60) for improved crunchy coating with better adhesion to center in comparison to xylitol
Combines erythritol/maltitol (ratio 40/60) for improved crunchiness and lowest moisture pickup
Chewing gum sticks and center
Partial substitution of sorbitol with erythritol improves chewing gum processability, texture (flexibility) and shelf life
Mint chewing gum
Provides an enhanced and long-lasting cooling effect
Has a high cooling effect as a sherbet filling in stamped hard candies, or in double or triple layered hard candies when used in its crystalline form
The only polyol sweetener that allows a >30% calorie reduction in chocolate.
Presents an excellent gloss, good snap and melting properties, and pleasant cooling effect (particularly for mint-flavored chocolate products).
The cooling effect can be masked by using mixtures with inulin, isomalt or maltitol.
Higher conching temperatures are possible, resulting in enhanced flavor development.
Tooth-friendly milk chocolate can be made with normal lactose-containing milk powder.