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A line of technological sugars that can be used in various applications: pastry, ice cream and cooking.
Mannitol is a sweetner obtained through Fructose-D hydrogenation. It has low hydroscopicity and it is not humectant, can reach 400°C without burning. Compared to sucrose it has a lower sweetening power (50-60 %).
None
D-Mannitol
Melt over medium heat until completely melted.
Carefully cover the product to be crystallized.
According to necessity.
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