TOUFOOD Polyols
Sugar substitutes for low-calorie preparations. In general, they are less sweet than sugar. They allow the production of sugar-free products such as candies, chocolates, jams and coatings.
ERYTHRITÖL– ERYTHRITOL POWDER
Erythritol powder is a sugar substitute ideal for sweetening beverages and desserts. It is a polyol carbohydrate derived from glucose fermented with Moniliella pollinis yeast, offering 0.6-0.7 times the sweetening power of sugar. Naturally found in fruits like pears, melons, and grapes, as well as mushrooms, wine, cheese, and soy sauce, erythritol is unique among polyols for not causing digestive issues even in high amounts.
ISOMÄLT – ISOMALT POWDER
Isomalt is a polyol derived from sucrose with a sweetening power of about 50% compared to sugar. It's highly stable in humid environments and at temperatures up to 150°C, making it ideal for candies, sugar-free chocolates, and baked goods. Isomalt is particularly valued in bakery and confectionery for its stability and ease of modeling, perfect for candy figures and decorations. However, excessive consumption may have laxative effects, so recommended dosages should be followed.
Sugar substitutes for low-calorie preparations. In general, they are less sweet than sugar. They allow the production of sugar-free products such as candies, chocolates, jams and coatings.
ERYTHRITÖL– ERYTHRITOL POWDER
Erythritol powder is a sugar substitute ideal for sweetening beverages and desserts. It is a polyol carbohydrate derived from glucose fermented with Moniliella pollinis yeast, offering 0.6-0.7 times the sweetening power of sugar. Naturally found in fruits like pears, melons, and grapes, as well as mushrooms, wine, cheese, and soy sauce, erythritol is unique among polyols for not causing digestive issues even in high amounts.
ISOMÄLT – ISOMALT POWDER
Isomalt is a polyol derived from sucrose with a sweetening power of about 50% compared to sugar. It's highly stable in humid environments and at temperatures up to 150°C, making it ideal for candies, sugar-free chocolates, and baked goods. Isomalt is particularly valued in bakery and confectionery for its stability and ease of modeling, perfect for candy figures and decorations. However, excessive consumption may have laxative effects, so recommended dosages should be followed.
Sugar substitutes for low-calorie preparations. In general, they are less sweet than sugar. They allow the production of sugar-free products such as candies, chocolates, jams and coatings.
ERYTHRITÖL– ERYTHRITOL POWDER
Erythritol powder is a sugar substitute ideal for sweetening beverages and desserts. It is a polyol carbohydrate derived from glucose fermented with Moniliella pollinis yeast, offering 0.6-0.7 times the sweetening power of sugar. Naturally found in fruits like pears, melons, and grapes, as well as mushrooms, wine, cheese, and soy sauce, erythritol is unique among polyols for not causing digestive issues even in high amounts.
ISOMÄLT – ISOMALT POWDER
Isomalt is a polyol derived from sucrose with a sweetening power of about 50% compared to sugar. It's highly stable in humid environments and at temperatures up to 150°C, making it ideal for candies, sugar-free chocolates, and baked goods. Isomalt is particularly valued in bakery and confectionery for its stability and ease of modeling, perfect for candy figures and decorations. However, excessive consumption may have laxative effects, so recommended dosages should be followed.
