What is it: often used as a sweetener in light products or in low-sugar diets. It provides only 1/3 of the energy of regular sugar.
Use: gastronomically, it is perfect for use in emulsions, such as gianduja, truffles, and ganache. It retains moisture well and thus makes the emulsion stable for longer. Crystallizes less quickly (works anti-crystallization) and prevents an unpleasant taste of fats.
België (nl)