date:Jan 29, 2013
ten a defining part of products within these categories, serving as inclusions, variegates, toppings, icings, etc. Secondly, the same properties as described for confectioneries also apply to baked goods, dairy products, nutritional bars and other categories. Polyols are products created by the hydrogenation of sugars (Figure 1), and they affect polymeric structures in much the same way as their originating nutritional sugars, and often bring more beneficial properties into play, as well.