How Tapioca Syrup DE Levels Impact Bar Plasticity | Ingredient Insights by Ciranda
Автор: CIRANDA
Загружено: 2025-07-02
Просмотров: 59
Описание:
In this Ingredient Insights video, we explore how varying DE (dextrose equivalent) levels in tapioca syrup influence plasticity, texture, and moisture retention in nutrition bars.
You'll see side-by-side comparisons of three bars with different carbohydrate profiles:
🔸 High short-chain carbs: Sticky, crumbly, and lacks structure
🔸 Moderate balance: Improved cohesion and flexibility
🔸 High long-chain carbs: Smooth peel, chewy texture, optimal plasticity
✅ Finding the right balance of short- and long-chain carbohydrates is essential for bar manufacturers looking to optimize texture, shelf life, and consumer experience.
🔗 Learn more about our featured ingredients:
Organic Tapioca Syrup: https://www.ciranda.com/ingredients/s...
👉 Subscribe to Ciranda’s YouTube channel for more ingredient functionality tips, application insights, and clean label solutions.
#TapiocaSyrup #IngredientInsights #CleanLabel #NutritionBars #Ciranda
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