Low boilings

With its good solubility, ISOMALT GS helps ensure better texture for low boilings. Low-boiled candies have a crystallising phase and a non-crystallising phase. ISOMALT can replace sugar as the crystallising phase. It also shortens the textureof low-boiled sweets, making them easier to process. ISOMALT’s low hygroscopicity minimises stickiness during cooling, forming, cutting, and wrapping. It also prevents the soft-boiled mass from sticking to the wrapper.