Beneo, a manufacturer of functional ingredients, have conducted technical trials to improve the shelf-life and quality of glazed and iced, freshly and frozen packed donuts. The results show that with the partial replacement of sucrose with Beneos functional carbohydrate Palatinose in glazings or icings, shelf-life and overall product quality can be significantly improved.

Findings showed that a partial replacement of sucrose with Palatinose in freshly packed donuts leads to an extended shelf life stability through the unique carbohydrates ability to control water activity and moisture migration. Furthermore, the glaze maintains transparency, even throughout the extended shelf life. Thanks to the low hygroscopicity, the glaze does not become sticky.

Katja Reichenbach, Beneo product manager for Palatinose comments, "Sugar-based donut glazings traditionally have a lower a_w value (water activity) than the donut. This leads to increased water migration from the donut to its glaze, resulting in the donut drying out very quickly.  However, the trial showed that water activity was brought under control in the glaze, keeping the donuts moist for longer."