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.
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【Points to Consider During Introduction】 ■ Controlling the depression of the freezing point with carbohydrates helps improve the physical properties and taste texture of frozen confections. ■ Pure toast also has the effect of suppressing ice crystal growth, which contributes to stabilization in the frozen state and improved freeze-thaw resistance. *For more details, please refer to the PDF document or feel free to contact us.
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[Recommended Uses] ■Chilled desserts, frozen foods, etc. *For more details, please refer to the PDF document or feel free to contact us.
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Under the philosophy of "providing solutions with knowledge and ideas in chemistry to contribute to the creation of a richer future society," GunEi Chemical Industry Co., Ltd. has been developing its business since its founding, focusing on chemicals related to automobiles, housing, and electronic materials, and on food, primarily centered around sugars. As technology advances at an increasingly rapid pace, we will leverage the knowledge and ideas in chemistry that we have cultivated to contribute to the creation of a richer future society.