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[Pure Toast Technology Information] Freezing Point Depression Control

Expecting heat shock prevention effects! It helps improve the physical properties and taste texture of frozen desserts!

"Pure Tose" is expected to have a heat shock prevention effect because it does not lower the freezing point too much, and it also results in a smooth texture in frozen confections. Controlling the degree of freezing point depression with carbohydrates helps improve the physical properties and taste/texture of frozen confections. Additionally, Pure Tose has a crystal growth suppression effect, which contributes to stabilization in the frozen state and enhances freeze-thaw resistance. 【Control of Freezing Point Depression in Frozen Confections】 - Pure Tose does not lower the freezing point (freezing point) as much as granulated sugar or high maltose syrup. - Compared to ice made with granulated sugar, it melts more slowly. *For more details, please refer to the PDF document or feel free to contact us.