or Fructose / Risitose : viscous, sweet, odour-& colourless syrup made by saccharifying starch with Maltogenic Eno-Enzymes. Characterised by a high maltose & low glucose content, it shows low tendency to crystallize,& is relatively non-hygroscopic.
Moisture retention & texture/color control in confectionery
fermentation control (fermentable sugar spectrum)
Control of sweet & softness and freezing characteristics
No crystallization less hygroscopic product
Stabilization of flavour profile during shelf life