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| Chemical Class: | Randomly linked polymer of glucose (thermal polymerization of glucose) | ||
| Relative Sweetness: | Not sweet. | ||
| Taste: | Bland. | ||
| Stability: | Stable under food manufacturing conditions, ie baking. | ||
| Solubility: | Soluble at ambient temperatures with light agitation. | ||
| Safety: | Safe. | ||
| ADI: | Not specified (the safest category allocated by JECFA) | ||
| Approval: | Widely approved internationally. | ||
| Applications: |
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| Advantages: | Low calorie bulking agent Maillard reaction ie. undergoes browning and flavour development Humectant Texturiser Partial fat replacer Tooth friendly Suitable for diabetics |
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information manual | |
site help | site last updated: 2011-05-03 |
History of TH Sugar