Chef Ingredients Textures Izomalt 500g
Obtained from sucrose. It can be used asreplacement for sucrose (in a 1:1 ratio) without changing the physical characteristics of the final product. It is characterized by half lower caloricity than sucrose. It is permanent also at high temperatures (150 °C) without the browning effect.
Obtained from sucrose. It can be used asreplacement for sucrose (in a 1:1 ratio) without changing the physical characteristics of the final product. It is characterized by half lower caloricity than sucrose. It is permanent also at high temperatures (150 °C) without the browning effect.