Polyols

Polyols – the group of sweet polyatomic spirits (sweeteners, sugar substitutes) derived by the way of complete starch hydrolyze with following carbohydrates (sugars) hydrogenation.

The main raw material for polyols production is corn and wheat.

Types of polyols produced by ROQUETTE:

Polyols

Properties

Application

NEOSORB

Crystallized sorbite

Cooling effect

Direct extrusion

Cryoprotector

• bubble gum

tabletting

crab sticks

NEOSORB

Sorbitol syrup

Microcrystallization

Surface crystallization

Water-retaining agent

candies

flour confectionary products

LYCASIN

Maltitol syrups

Anticrystallization

Plasticizer

Glucose syrup substitution

candies

bubble gum

chewable sweetness

fruit jelly

SweetPearl

Crystallized maltit

High sweetness

Not moisture-retentive

High melting point

Crystallizing ability

chocolate

flour confectionary products

fruit fillings, jams

spreads

bubble gum