Applications At-a-glance
Baked Goods – Sweet & Savoury – Used to replace sugar and some of the fat, Litesse® has beneficial humectant properties that can extend the shelf life of baked goods. In the baking process, Litesse® undergoes Maillard browning similarly to sucrose with the exception of Litesse® Ultra™.
Nutrition Bars/Cereal – Litesse® is widely used to improve the nutritional profile of nutrition bars and cereals, such as reducing the sugar, fat and caloric content and lowering the product’s glycaemic response.
Confectionery – A combination of high water solubility and high viscosity means that Litesse® can be used to make hard or chewy candies that are sugar free yet good to eat.
Chocolate – Litesse® can replace sucrose in chocolate yet provide a warm, creamy texture without a mouth-cooling effect or a scratchy aftertaste.
Ice Cream/Frozen desserts – A high viscosity and freezing point depression allow Litesse® to replace sugar and fat and still provide creamy, smooth and highly palatable desserts.
Cultured Dairy – Even at low usage levels, Litesse® lends thickness and viscosity to yoghurts and soft cheeses without gumminess, contributing to a pleasant body and creamy mouthfeel.
Beverages – Litesse® can improve mouthfeel by providing body without gumminess. Litesse® Ultra™ can be used to achieve complete clarity in transparent beverages. Litesse® is also an ideal source of fibre for fibre enriched beverages.
Fruit Spreads & Fillings – High water solubility and viscosity mean that Litesse® can be used to replace sugar and build solids in fruit spreads and fillings.
