Delays the retrogradation of starch. A lot of water holding capacity. High glass transition temperature. Delays protein denaturation. Resistance to freezing, it is cryoprotective and prevents the formation of crystals in ice cream. It enhances the flavors, prevents the oxidation of fruits and vegetables, allowing them to dry and achieving a very crunchy texture. It does not participate in Maillard reactions. Stable to heat and acid. Repels moisture in dry foods such as candies, caramelised nuts, cookies, sables, and dried meringues. Delays drying and increases the volume of whipped doughs such as sponge cakes, mochi, sushi, etc. It acts as a stabilizer in whipped creams, mousse and meringues. Avoid syneresis due to the penetration of sugar into jelly beans and pâte á fruit. It allows to make crunchy candies from 120ºC. In a maximum 2% it helps to increase the volume and the crunchiness in puff pastry. How to use: Use between 10 to 30% to replace common sugar. In some preparations such as dry meringues, up to 100% of the sugar content can be replaced.