date:Jun 30, 2014
ensures a maintained glaze transparency throughout the freezing process and after defrosting. It prevents the glaze from sticking to the foil during frosting and, of even greater importance, after defrosting. Furthermore, Palatinose provides a slightly reduced and more pleasant sweetness in frozen packed donuts, as with pure sucrose glazing, BENEO said.
Sugar-based donut glazings traditionally have a lower aw value (water activity) than the donut, said Katja Reichenbach, BENEO product manager