date:Jan 30, 2013
Due to its similar sensorial profile and technological properties, ISOMALT proved to be equivalent, if not superior, to mannitol in terms of the end products processability, product stability, as well as final taste and texture. The trials also showed that no changes in the production process are necessary when replacing mannitol with ISOMALT.
When ISOMALT is used instead of mannitol, results document that the starting firmness increases, providing a more stable chewing gum centre. With a m