TG 42

Area of use

Stiff candies Toffee                  

Caramel          

Fudge                   

Jello                     

Fondant                 

Marshmallow                 

Nougat                 

Gum                  

Chocolate           

Cake                   

Salad sauces

Benefits provided to the product used

It strengthens chewability and slows down the release of sugar from the structure.

It controls the spooning, hardness, texture and sensation of the ice cream in the mouth. Prevents the formation of rough, sandy feeling and the formation of ice pieces. The product becomes resistant to melting, freezes fast and melts slowly.

Extends shelf life by providing microbial durability. 

Controls crystallization and viscosity.

Contributes to the product consistency, structure and texture.                                                                                           

Improves taste and appearance, provides a balanced sweetness.

Provides vitreous and glossy appearance, increases transparency