Controlled & Prolonged sugar release in the mouth achieving a smooth and pleasant sweet flavour while maintaining the nutritional and organoleptic properties, and overall consumer experience

Sugar in food systems may undergo: 

Degradation 

• Hydrolysis (acid + heat)  

• Maillard reaction  

• Caramelization  

Physical instability 

• Hygroscopicity  

• Crystallization  

• Precipitation  

Compatibility issues 

• Interaction with proteins (Maillard)  

• Changes in water activity (aw)  

• Sensory alterations  

Functionality 

• Rapid release → limited control over sweetness