date:Jun 30, 2014
ydrates 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 are said to exhibit a more pleasant sweetness in comparison to using sucrose alone.
The trials also demonstrated that partial replacement of sucrose with Palatinose in frozen packed donuts