Zaharul invertit, datorita capacitatii sale de a absorbi apa, precum si puterea de anti-cristalizare, incetineste procesul de alterare a alimentelor si le confera o durata de viata si prospetime mai mare.
Acest produs poate inlocui cu succes mierea. Ideal pentru a cobora punctul de congelare si a incetini umezirea, imbunatateste calitatea produselor finale cu un gust semnificativ mai dulce.
Imbunatateste procesul de dospire si poate fi folosit in orice reteta de cofetarie, inlocuind cu 5 pana la 20% din continutul de zaharoza al retetei. Cu toate acestea este necesar sa se recalculeze necesarul de zahar din reteta, intrucat zaharul invertit are o putere de indulcire de 130% comparativ cu sucroza.
De asemenea zaharul invertit are o putere de anti-congelare aproape de 2 ori mai mare comparativ cu sucroza, ceea ce il face des folosit la produsele congelate.
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