Sorbitol

Cocoa Powder, is a mixture of many substances remaining after cocoa butter is extracted from cacao beans. When sold as an end product, it may also be called cocoa powder or cocoa. Cocoa powder or cocoa typically has a content of 10 to 12% fat.

Dextrose Anhydrous are organic compounds that contain water of crystallization of glucose. As colorless crystals or white crystalline powder; odorless, sweet, water soluble, slightly soluble in ethanol. Dextrose Anhydrous sweeteners as food additives to our healthy lifestyle is a big convenience.

Isomalt, or Isomaltitol, is also called Palatinitol and is generally called Isomalt by the market. It is a functional sugar alcohol which has been newly launched worldwide to replace sucrose, starch sugars and other sugar alcohols.

Trehalose Dihydrate, also known as mycose or tremalose, is a natural alpha-linked disaccharide formed by an α,α-1,1-glucoside bond between two α-glucose units.In 1832, H.A.L. Wiggers discovered trehalose in an ergot of rye, and in 1859 Marcellin Berthelot isolated it from trehala manna, a substance made by weevils, and named it trehalose. It can be synthesised by bacteria,fungi, plants, and invertebrate animals. It is implicated in anhydrobiosis the ability ofplants and animals to withstand prolonged periods of desiccation.