Polyols can be used in bakery products due to their specific properties which are lacking in many other bulk sweeteners. The sugar alcohols contribute to softness and storage capacity. They also regulate moisture, taste, and sweetness. A combination of polyols or a polyol combined with another sweetener is preferred. If browning is too light, the baking temperature can be raised or a small amount of fructose can be added.
The use of the other polyols in the bakery is rapidly developing. The level of sugar replacement with these sweeteners depends on the type of polyol and the application objective. While, for some polyols, rather high usage levels can be achieved, e.g., for maltitol, lactitol, and is malt, for others, e.g., xylitol and mannitol, usage levels are generally low. These differences are also related to the specific sensory and physicochemical properties of the polyols used. An important contribution of the other polyols is, as for sorbitol, the humectants properties which control the moisture level in bakery products when stored for long periods. In some cases, combinations of polyols can give interesting complementary effects. The main applications in the bakery field are cakes, biscuits, pastry, fillings, and icings. In the last two products, xylitol and mannitol can be an asset due to their perceptible cooling effect.
Dubichem chemicals international is a leading supplier, manufacturer and exporter of Polyols in Dubai, Ajman, Abu- Dhabi, Sharjah, Fujairah, Turkey, Saudi Arabia, Qatar, Kuwait, United Arab Emirates, Oman, Singapore, Malaysia, Indonesia, Lebanon, Greece, India, Sudan, Ghana, Madagascar, Kenya, Nigeria, Zimbabwe, Uganda, Ethiopia, Namibia, Mauritius, South Africa ,Europe & Globally for any queries mail us at Dubichem@gmail.com and for more related products visit www.dubichem.com
