date:Jun 30, 2014
BENEO has conducted technical trials to improve the shelf-life and quality of glazed and iced, freshly and frozen packed donuts. The results are said to show that with the partial replacement of sucrose with BENEOs functional carbohydrate Palatinose in glazings or icings, shelf-life and overall product quality can be significantly improved.
Findings showed that a partial replacement of sucrose with Palatinose in freshly packed donuts leads to an extended shelf life stability through the carboh