Always focus on natural nutritive sweeteners

Application of xylitol in the baking industry

   Because xylitol itself has hygroscopicity and is not used by microorganisms, it has great limitations in the application of xylitol in baking. For example, crispy bakery products will affect the crispy characteristics of the product due to the hygroscopicity of xylitol, and then the bread that is required to be launched. Xylitol is not used by yeasts, and it is difficult to achieve the effect of bread.

  Therefore, xylitol makes some niche products in the baking industry, such as special foods, sugar-free cereal cakes, Lantern Festival, etc.