POLYOLS (powerpoint slides)
MANUFACTURED BY HYDROGENATION OF SUGARS
FUNCTIONS OF POLYOLS IN FOODS
VISCOSITY
SUGAR CRYSTALLIZATION MODIFICATION
Cryoprotectant (Surimi)
WATER BINDER
SOLVENT FOR COLORS, ANTIOXIDANTS, FLAVORS
PLASTICIZER
"COOL" FLAVOR
Using Raoult's Law to estimate water activity lowering by solutes
LINKS
