Baked Goods / Baking Mixes

Beside its nutritional benefits, ISOMALT improves the taste, texture and storage stability of baked goods.

As a result, biscuits and cookies with ISOMALT absorb a negligible amount of water, enabling them to stay crisp during storage, even if the sugar is only partially replaced.

The sweetening effect and minimal hygroscopicity of ISOMALT are pluses for baking mixes, allowing a better flow of the powder. The texture of wafers and extruded food products can also be improved and varied by adding ISOMALT to the mixture.

ISOMALT is also ideal for bakery products such as sponge cake or pound cake, which can have a better colour due to a reduced browning reaction. Furthermore, ISOMALT reduces the stickiness of the cake surface while the cake remains soft inside.

ISOMALT is also an ideal sugar replacer in cream fillings for any kind of baked goods. Because ISOMALT has no cooling or side effect, mild flavours like vanilla or fruit can be fully released.