Structure, Binding & Stability – Oligosaccharides & Maltitol

Texture is not just about mouthfeel – it is about how a product holds together during processing, storage, and consumption.

• Maltitol: Mimics sugar’s crystallization behavior, ensuring smooth, non‑gritty texture in sugar‑free chocolate and confectionery. Prevents unwanted recrystallization in syrups and fillings. Also provides browning and crispness in baked goods.

• Oligosaccharides – FOS, GOS, XOS, IMO: These short‑chain fibers improve water retention and reduce staling in baked goods (breads, cakes, cookies). They also enhance crispness in extruded cereals and snack bars. In meat alternatives, they help bind water and improve juiciness.

• Resistant Dextrin (as binder): Acts as a clean‑label binder in plant‑based patties, nuggets, and sausages. Improves cohesiveness without adding off‑flavors.

Stability benefits:

• Freeze‑thaw stability: Polydextrose and resistant dextrin reduce ice recrystallization in frozen products.

• Emulsion stability: Inulin helps stabilize oil‑in‑water emulsions in dressings and sauces.

• Shelf‑life extension: Oligosaccharides reduce moisture migration in baked goods, maintaining softness.