Download | December 18, 2006

Technical Bulletin: Roquette Maltitol Syrups And Other HSH's

Acting as anticristallizers, LYCASIN® maltitol syrups imitate the various functionalities of glucose syrups in sugar-free confectionery. They have both a limited sorbitol content to reduce the hygroscopicity of finished products, and a high maltitol content to achieve the required sweetness.

VIEW THE DOWNLOAD!

Get unlimited access to:
Trend and Thought Leadership Articles
Case Studies & White Papers
Extensive Product Database
Members-Only Premium Content
Welcome Back! Please Log In to Continue. X

Enter your credentials below to log in. Not yet a member of Food Ingredients Online? Subscribe today.

Subscribe to Food Ingredients Online X

Please enter your email address and create a password to access the full content, Or log in to your account to continue.

or

Subscribe to Food Ingredients Online

Please tell us more about you so that we can customize our newsletters to your specific interests: