Characteristics
- Low calorie natural sweetener / low glycemic index.
- Retains moisture as a humectant / prevents crystallisation.
- An effective stabilizer for food and industrial chemicals.
- Acts as a plasticiser / bulking agent / texturizing agent.
- Cooling effect in mouth.
- Improves viscosity in the end product.
- High thermal and alkaline stability.
- Excellent performance in bakery products.
- Non cariogenic.
- It does not participate in the maillard reaction.
- Meets the requirements of USP/EP/BP.
| Physical And Chemical Properties | Min | Max |
| Water Content | 29 | 30,5 |
| Sorbitol % (On Dry Substance) | 72 | 92 |
| Reducing Sugars | – | 0,3 |
