Using polydextrose in chocolate
Functions and Benefits
· Physical Properties;
Positive effects of polydextrose on the colour (brightness and chroma), hardness and water activity are favourable;
Its hygroscopic features and its usability as a fat and sugar replacer;
Dietary fiber, Prebiotic;
· Texture & Mouthfeel Promote:
Pleasant texture and mouthfeel, as the filler or agent of sweetener.
R&D Case Study
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