Stability additive - メーカー・企業と製品の一覧 | イプロスものづくり

[Pure Toast Technology Information] Moisture Absorption Characteristics

For use with items such as candy, jelly, castella, and financiers! It can suppress dryness and stickiness during the storage period.

"Pure Toast" has lower hygroscopicity in high humidity conditions compared to high maltose syrup and isomerized sugar, making it possible to stabilize the moisture content in food. Additionally, due to its high moisture absorption and desorption stability, it can reduce dryness and stickiness during storage. Therefore, it is recommended for use in candies, yokan, castella, financiers, and other applications. 【Features】 ■ Compared to high maltose syrup and isomerized sugar: - Lower hygroscopicity in high humidity conditions - Capable of stabilizing moisture content in food ■ High moisture absorption and desorption stability ■ Reduces dryness and stickiness during storage *For more details, please refer to the PDF document or feel free to contact us.