1. Healthy sweeteners

It can prevent dental caries, increase blood sugar, promote the proliferation of bifidobacteria, improve gastrointestinal function, and is a new healthy sweetener.

2. Refreshing and clean sweetness

Sweetness is close to sucrose, refreshing and pure sweet, and not greasy.

3. High viscosity, increase the expansion rate and reduce the cost.

The product viscosity is high, in cold drinks can make ice cream slurry viscosity, high hardness, not soft, strong bite taste. Quick-frozen products can effectively prevent cracking and improve product quality.

4. Provide sweet taste, contrasts fragrance.

Ice cream sugar, because of its special molecular structure and composition of formula substances, it can not only provide sweetness, but also promote the release of cold drink flavor and improve the flavor of cold drink products.

5. Inhibit ice crystal, soften tissue and improve product quality.

Ice cream sugar with low freezing point and super-cooling point, so that the taste of cold drinks more delicate, and can prevent frozen products in the process of protein denaturation. The nutrients of the material are maintained and the growth of ice crystals is inhibited.

Ice cream is widely used in the refrigeration industry, mainly including the following areas:

1.Frozen drinks: ice cream, snow mud, popsicles, edible ice, sweet ice and so on.

2. Aquatic frozen food: shellfish, shrimps, fish and so on.

3. Quick frozen food: pork, chicken and so on.

4. Conditioning quick-frozen food: Chinese snacks, Tangyuan, dumplings, baked goods, steamed buns, etc. Hot pot sauces : fish dumplings, fish balls, meatballs and so on. Fried noodles: chicken nuggets, coke cakes and squid platter. Dishes: three ribs and so on. Pastry snacks: sesame balls, pizza, all kinds of frozen cake etc.

Application advantage

1. Sweet taste and sweetness are close to sucrose. The taste is light, sweet but not greasy. The release and lightness of the flavor are good, which is beneficial to people's acceptance.

2. Low freezing point, high swelling rate. The product with low freezing point and high swelling rate was mixed with the product with high freezing point and low swelling rate. The product with special sugar for ice cream was close to sucrose in the indexes of freezing point and swelling rate, which could avoid the situation of too high or too low. The process was well controlled without adjustment.

3. The flavor release is good, and durable, better compatibility with milk powder. When the products with high flavor release value were mixed with the products with low flavor release value. The substances with similar sucrose flavor release value were obtained, which was beneficial to consumers' acceptance.

4. The right size of ice crystals. The mixture of the substances with large ice crystals and the substances with small ice crystals can make the ice crystals suitable and improve the taste of ice cream products.

5. Good thaw-resistant: It is better to mix the materials with poor melt resistance and good thaw resistance.