Bakery products are made of complex ingredients and their interaction during the process of mixing and baking plays a vital role in the quality of the product. Any deviation in the key ingredient substantially affects the product’s taste, texture and storage life. Sugar reduction is an intrinsically challenging task since its plays an important role in color and flavor development and it gives a soft crispy texture to baked goods.
FOSLIFE® with a relative sweetness of 70% - 75%, provides a similar degree of functionality to that of like sugar while providing several nutritional advantages. FOSLIFE® can be used in cookies, macarons, muffins, biscuits, marie, crackers, sponge cake, croissants etc.
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