Its anti-crystallizing property (absorbing residual water) corrects the viscosity of mixes, improves smoothness and flavor finesse, provides creaminess, increases overrun, and delays the melting of ice lollies.

Lowers the freezing point of ice creams and frozen desserts and prevents crystallization. Contributes to the fermentation of leavened products.

A stabilizing agent highly soluble in water and slightly soluble in ethanol. Strongly hydrophilic, it retains and stabilizes moisture while preserving the plasticity of doughs without altering their color.