| Sweetness |
Sweet and fruity aroma. Sweetening power is comparable to that of crystalFRUCTOGRAPE (POD = 130-150% compared to sucrose)
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| Colour |
Maillard reaction – caramelisation (110°C)
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| Solubility |
High degree of solubility
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| Anti-freezing power |
Reduces the freezing point
PAC = 1.9
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| Main functions |
- Extract of red grape polyphenols is not only a natural colouring agent (varying in shades of burgundy depending on concentration) but also an excellent antioxidant that protects food and drink from oxidation
- Can be used in lower concentrations than sucrose, for low-sugar and/or low-calorie and low-glycemic products
- High hygroscopicity and wetting effect
- Improves structure and has an anti-crystallisation effect
- Slower-release energy source than glucose, ideal for prolonged activities
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