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Description:
Pot of Sorbitol (also known as glucitol) powder. Sorbitol does not cause tooth decay so it is ideal as a natural sugar-free, low calorie sweetener or compression agent in sugar-free confectionery. Sorbitol can be used with many food ingredients such as sugars, gelling agents, proteins and vegetable fats. Examples being sweets, frozen desserts, cookies, cakes, jams, icings and fillings. It is used in many sugar free, low calorie and diabetic products. Sorbitol will not brown or caramelize like sucrose. It has a very low calorific value and a low glycaemic index.
Features:
Low Glycaemic Index.
Use as a sugar free alternative to replace sugar in confectionery.
Low calorie alternative to sugar (calorific value 2.4 kcal/g).
Increases shelf life.
Works well with gelling agents, proteins and fats.
Use as a stabilizer in biscuits and pastry applications.
About Special Ingredients
Set up by food ingredients experts to focus on the growing demand from chefs for access to ingredients which until very recently had only been used by large food companies. From their factory in Derbyshire they now blend, prepare and produce a huge range of flavours and ingredients which you will now find in many of the top commercial kitchens around the world. In fact, if you saw the recent Bradley Cooper film 'Burnt', you will have noticed a lot of Special Ingredients products used in the kitchens!
Special Ingredients works closely with Westminster Kingsway College where they sponsor the Culinary Science & Kitchen Innovation Laboratory. Feedback from students using their products is used to develop new and exciting blends and innovative products.
Director Dan Booth says:
I like nothing better than developing new products. Working with Dr Rachel Edwards-Stuart has given additional scientific support to innovate and create completely new ingredients that satisfy the increasingly technical demands of todays chefs.
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