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Isomalt May Improve Taste, Crunch, Texture of Cereals
December 8, 2003
1 Min Read
Isomalt May Improve Taste, Crunch, Texture of Cereals
MORRIS PLAINS, N.J.UsingISOMALT, manufactured by Palatinit GmbH (www.isomaltusa.com), rather thanconventional sugar in breakfast cereals, may improve taste, texture andnutritional value of breakfast cereals and cereal bars, according to acompany-run study conducted in Germany. Cereal rings made with ISOMALT showedimproved crunch, stayed firm longer in milk, had a longer shelf life and wereeasier to produce than cereal rings made with conventional sugar products,according to study results.
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