| ≥1 piece |
Xylitol renders a kind of freshness and sweet taste. When heated, it does not go Maillard browning reactions. It is stable in nature and can absorb moisture. And it can be fermented by yeasts. Due to these characteristics, it can be used as a sweetening ingredient for soft pastries, candies, chocolate foods and thus the shelf life is extended without being absorbed. It can be used to make alcoholic beverages more fragrant, mellow and softly sweet, and to reduceor inhibit biological degradation