Vegetal Cream Powder Non Dairy Creamer for Baking Food

Improves Shelf Life of Starch Containing Foods as Cakes

If one compares softness and moisture content of sponge cake or other media during a shelf-life test with a sucrose/High maltose powder blend, one obtains significantly better results with the sucrose/High maltose powder blend than with sucrose alone or a blend of other sweeteners including HFCS but excluding High maltose powder. The outlook for the use of High maltose powder in breads is also intriguing though perhaps more developmental work needs to be done to establish the proper varieties of yeast that can have an adequate affinity for maltose.

Microbial Growth Inhibitor

High Maltose Powder has a low water activity similar to sucrose, which makes it ideal in applications such as poultry coating mixes where maltose may be used together with spices or other coating blends to inhibit microbial growth on poultry skin which otherwise provides a good moist medium.

Sugar Crystallization Inhibitor

High Maltose Powder inhibits sugar crystallization in various applications. An exciting use is in frozen glazes and icings.

Anthocyanin Color Stabilizer

High Maltose Powder is widely used with great success to preserve the brilliance of fruit fillings or preserves, notably strawberry and including fillings on cookies, jams, etc. and to prevent discoloration. High maltose powder helps preserve natural fruit flavors and in addition is useful for cooking glazes or sprinkling to add an attractive luster to the surface of such baked goods.

Oils and Fats Absorber

High Maltose Powder has the interesting property of absorbing oils and fats which could make it useful in improving the texture and palatability of oily products such as croissants.

Sweetness Reducer

Since High Maltose Powder is one-third as sweet as sucrose it may be useful in formulations which would otherwise require a high concentration of sucrose such as pie fillings. In such formulations blending High maltose powder with sucrose can alleviate the overpowering sweetness without losing the positive processing benefits of otherwise high sucrose concentrations.

Food Processing Improver

High Maltose Powder is more heat- or acid-stable than sucrose and is less subject to decomposition or denaturation in food processing. Desirable coloration and flavoring may be attained with High maltose powder by controlling or regulation heating and other conditions in food processing.

In addition, High Maltose Powder has other properties and applications, such as being an ideal carbon source in fermentation culture media, especially to ensure smooth culture growth and performance. Glucose, in comparison, has a higher osmotic pressure which may cause erratic performance when added.

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