We advise a ratio of 70% lactitol and 30% polydextrose.
我们建议一种70%乳糖醇和30%聚葡萄糖比例。
This article deals mainly with the property of polydextrose and its application in low fat ice cream.
主要研究聚葡萄糖的特性及其在低脂冰淇淋中的应用。
The back - ground, market status, application and development prospects of soluble dietary fiber-polydextrose are reviewed in this paper.
本文主要对水溶性膳食纤维——聚葡萄糖的背景、市场现状、应用范围及发展前景进行了综述。
Polydextrose a new soluble dietary fiber can't be determined by AOAC method 985.29 the official method for testing TDF. This significantly affected application of polydextrose.
新型水溶性膳食纤维聚葡萄糖不能被测定总膳食纤维(TDF)的AOAC方法985.29定量测定，从而影响了其推广应用。
Polydextrose can act as a humectant in these kind of recipes.
聚葡萄糖可以在这些配方中担当一种保湿剂。
Polydextrose can also substitute fat in traditional pastry and crisp food products and keeps their crispness properties.
多聚葡萄糖还可代替脂肪用于传统糕点和松脆制品中而保证制品的“起酥”特性。
Polydextrose can also substitute fat in traditional pastry and crisp food products and keeps their crispness properties.
多聚葡萄糖还可代替脂肪用于传统糕点和松脆制品中而保证制品的“起酥”特性。
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