MARSHMALLOWS

Glucose syrups are used to give a moisturizing effect to the product, to obtain a good volume by taking air easily into the structure of the product during whipping, and to make the foam structure resistant to the desired nature. It prevents the drying, hydrolysis and sticking to the tooth.
During storage, products with maltitol show higher stability than those produced by conventional methods. Maltitol’s humectant feature prevents drying of the foam structure but also prevents hardening, which can result from crystallization.

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