Chocolate

Chocolate produced with ISOMALT has a sugar-like sweetness, a pleasant melting profile and a pure cocoa flavour unimpaired by a cooling effect or aftertaste.

ISOMALT LM is the tailor-made variant for all kinds of chocolate applications, eliminating any negative cooling effect or aftertaste while staying within standard processing parameters.

With its low glycemic effect, ISOMALT is suited to produce sugar-free as well as low-glycemic chocolate products. Dark, milk or white chocolate, nougat, crème fillings, or bread spreads – ISOMALT LM can be used for manifold product concepts.

Due to its low hygroscopicity, ISOMALT LM can be relied upon to prevent agglomeration during conching. Indeed, the conching temperatures used during production with sugar to ensure stable flow properties in the chocolate mass can be applied with ISOMALT LM.

 Furthermore, ISOMALT can easily be combined with fat substitutes and other bulking agents like inulin. More information about inulin can be found at www.beneo-orafti.com.