The only sugar replacers exclusively derived from real sugar provide a 1:1 sugar replacement in baked and confectionery goods. ISOMALT ST from Palatinit has half the calories of sugar, with a sugar-like taste and texture. Very low hygroscopicity provides excellent shelflife in baked goods and premixes; baked goods retain their crispiness longer, and anti-caking properties give excellent flowability to baking premixes. ISOMALT ST can replace sucrose without losing the sugar bulk, texture and appearance. Cream fillings retain a pure, typical flavor, good whipping volume and spreadability. And ISOMALT ST has a low glycemic response, making it suitable for health-conscious consumers, including diabetics. Palatinit, Lorri Danzig, 203-389-6558
