date:Jun 30, 2014
Palatinose. This leads to increased water migration from the donut to its glaze, resulting in the donut drying out very quickly. However, BENEO trialled the partial replacement of sucrose with Palatinose in glazings and icings and the results showed that water activity was brought under control in the glaze, keeping the donuts moist for longer. As well as extending shelf life in freshly packed donuts, partial sucrose replacement by Palatinose has also been trialled in frozen packed donuts. Th