Sorbitol, also known as glucitol, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. Unlike saccharin and cyclamates, Sorbitol is a valuable material in the manufacture of chocolates diabetic and diabetic Sweeteners. Sweetness properties of the product will depend on the dosage used and the terms of this material is similar to glucose. Sorbitol is a hygroscopic alcohol and its degree of sweetness is...

  It's a combination of 45% gelatin powder Bloom 160 with and 55% sugar. Perfect for products that combine sugar and gelatin and is cost effective.

  - Stablizer  is developed for use in extruded ice cream and soft ice, but may also be used for standard ice cream and milk ice. - This product should be added to the mix while stirring continuously. - Addition may take place at any temperature, but complete dissolution of the product is only obtained when heated to 65 - Facilitates the incorporation of air into the mix giving a high  and stable overrun. - Prevents the...

  Glycerol (also called glycerine or glycerin) is a simple polyol (sugar alcohol) compound. It is a colorless, odorless, viscous liquid that is widely used in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature. The glycerol backbone is central to all lipids known as triglycerides. Glycerol is sweet-tasting and generally considered non-toxic. In food...

  -A food Emulsifier -Based on Castor  oil & glycerine -All vegetable based -Suitable for production of: -Chocolate -Compounds -Ice cream coatings -Spreads &fillings 4 max Acid value 75to 95 Iodine value 80 to 100 Hydroxyl value 1 max water