date:Jun 27, 2014
nuts leads to an extended shelf-life stability through the unique carbohydrates ability to control water activity and moisture migration. Furthermore, the glaze with Palatinose maintains transparency, even throughout the extended shelf life. Thanks to the low hygroscopicity of Palatinose, the glaze does not become sticky. In addition, the Palatinose glazed, freshly packed donuts exhibit a more pleasant sweetness in comparison to using sucrose alone.
The trials also demonstrated that partial rep