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Ingredion’s HYSTAR® 3375 Polyglycitol Syrup is the most stable and cost-effective syrup for hard candy, and can replace up to 40% isomalt with equivalent stability. With viscosity similar to sucrose/corn syrup, it can increase overall viscosity while controlling crystallization in manufacturing. Visit our website to learn more about Ingredion’s expertise, view our vast portfolio of polyol sweeteners and contact us for more information. http://www.cornproductsus.com/Ingredients/sweeteners/Pages/polyols.aspx
Оригинальное название
3. HYSTAR® polyglycitol syrup in sugar free candy white paper
Ingredion’s HYSTAR® 3375 Polyglycitol Syrup is the most stable and cost-effective syrup for hard candy, and can replace up to 40% isomalt with equivalent stability. With viscosity similar to sucrose/corn syrup, it can increase overall viscosity while controlling crystallization in manufacturing. Visit our website to learn more about Ingredion’s expertise, view our vast portfolio of polyol sweeteners and contact us for more information. http://www.cornproductsus.com/Ingredients/sweeteners/Pages/polyols.aspx
Ingredion’s HYSTAR® 3375 Polyglycitol Syrup is the most stable and cost-effective syrup for hard candy, and can replace up to 40% isomalt with equivalent stability. With viscosity similar to sucrose/corn syrup, it can increase overall viscosity while controlling crystallization in manufacturing. Visit our website to learn more about Ingredion’s expertise, view our vast portfolio of polyol sweeteners and contact us for more information. http://www.cornproductsus.com/Ingredients/sweeteners/Pages/polyols.aspx
The information described above is ofered solely for your consideration, investigation, and independent verifcation.
It is up to you to decide whether and how to use this informa-
tion. Ingredion Incorporated and its afliates make no warranty about the accuracy or completeness of the information contained above or the suitability of any of its products for your specifc intended use. Furthermore, all express or implied warranties of noninfringement, merchantability, or ftness for a particular purpose are hereby disclaimed. Ingredion Incorporated and its afliates assume no responsibility for any liability or damages arising out of or relating to any of the foregoing. The HYSTAR and INGREDION marks and logos are trademarks of the Ingredion group of companies. All rights reserved. All contents copyright 2014. 1-800-443-2746 | ingredion.com/us Find out more Discover our portfolio of ingredient solutions. Visit us online or call: Isomalt is commonly used in sugar-free hard candy and lozenge applications because of its exceptional heat resistance, low water absorption and shelf-life superior to even sucrose and corn syrup. Use of isomalt is extremely popular in Europe, where many candies and lozenges are sold in boxes without individual wrappers. Isomalt works by creating a dry, crystalline barrier on the surface of the candy. This prevents moisture absorption into the candy which in turn prevents the candy from becoming sticky over time. The downside, however, is that it also contin- ues to crystallize over time, leading to a dull appearance, brittle surface and reduced favor and sweetness as the candy becomes more insoluble. Since isomalt has a very low viscosity at processing temperatures much thinner than sucrose/corn syrup hard candy and lozenge manufacturing must be limited to special equipment. And if temperature is not Advantages: Replaces up to 40% isomalt with equivalent stability Improves visual appearance and clarity over shelf life (no surface haze) Improves processing viscosity and crystallization con- trol for better favor release and sweetness profle Reduces need for higher favor levels Lowers total cost of manufacturing isomalt hard candy Excellent solubility Higher digestive tolerance (at least twice that of isomalt) controlled well, isomalt readily recrystallizes in mixers and lines, signifcantly increasing processing times and often reducing output by as much as two-thirds. The hidden costs associated with production downtime, interruptions and reduced output, as well as increasing isomalt prices, can have a harsh impact on proftability of your product. HYSTAR
3375 polyglycitol syrup can
signifcantly improve isomalt hard candy HYSTAR
3375 Polyglycitol Syrup is the most stable and
cost-efective syrup for hard candy, and can replace up to 40% isomalt with equivalent stability. With viscosity similar to sucrose/corn syrup, it can increase overall viscos- ity while controlling crystallization in manufacturing. That means better visual appearance, clarity and favor release for your candy, as well as improved processing and cost control for your bottom line! And if you prefer an extra boost of sweetness, ask us about HYSTAR 3375AS. IMPROVED COST OF ISOMALT HARD CANDY HYSTAR