Dairy 🍨
Required characteristics of the sweetener
- No degradation in UHT/STHT/Conventional Pasteurization Process
- No crystallisation at low temperature
- Minimal loss in volume
- No loss in texture and air holding capacity
- Good taste perception in cold condition
- No sineresis (release of water after freeze thaw cycle)
- Maintenance of original flavour
- No adverse effect on keeping quality
The benefits to the consumers are:
- Gives creamier consistency to low fat dairy.
- Very high degree of calorie reduction
- Stable in pasteurisation processes
- Improves shelf life of soy milk