Alt Text:
In a black and white advertisement from SuCrest company, a hand is pouring white thick liquid from a glass cup. The headline says” This is NULOMOLINE®,” then there’s “a remarkable humectant made from natural sugar.” In the advertisement there were some small pictures comparing sucrose that is dried already and a mix of Nulomoline and sugar that was still moist and soft after 11 days.
Text Transcription:
This is
NULOMOLINE®
(a remarkable humectant made from natural sugar)
NULOMOLINE is standardized invert sugar. It’s made by converting natural sucrose into a mixture of two other sugars, dextrose and levulose, which have characteristics different from sucrose.
First, NULOMOLINE has an unusual property for a foodstuff...it attracts and holds moisture. Mixed with other food ingredients, it prevents drying out, inhibits crystallization of other sugars. This action is shown in the photos at right.
In addition, NULOMOLINE enhances flavor and adds solids in food formulations. It’s odorless and non-perishable. It has high energy, making it a true food, not a food additive. Mixtures of NULOMOLINE with other sugars can be prepared at very high solids; this in turn can create high osmotic pressures.
NULOMOLINE is now widely used to extend shelf-life of baked goods and candy. Its high sweetness is also used to mask the bitterness of pharmaceuticals, elixirs and cough syrups. In meat curing, NULOMOLINE offsets the salty flavor of curing brines, and improves tenderness. It’s also used as a replacement for glycerine in food formulations.
You may find these humectant properties valuable in a variety of other food products, too. Want to find out? Mail us the coupon. We’ll be glad to send you complete technical data, and a liberal free sample of NULOMOLINE for experimentation. Our Technical Service people can help you develop any ideas you have.
Sugar (sucrose) solution after 11 days’ exposure. Note that all the water has evaporated.
Nulomoline and sugar mixture after 11 days’ exposure. Note how Nulomoline has kept the sugar from crystallizing. Mixture is still moist, tender.
The Nulomoline Division
SuCrest Corporation
Dept. NF1FT, 120 Wall Street
New York, N. Y. 10005
Please send me complete technical data on Nulomoline, and a free sample for experimentation. I understand that I am under no obligation.
Name
Firm
Position
Address
City
State
Zip
THE NULOMOLINE DIVISION
SuCrest Corporation
120 WALL STREET, NEW YORK, N.Y. 10005
Observation:
This advertisement made Nulomoline a natural additive that is helping to make processed food stay soft and moist. The visual comparison was very evident, ordinary sugar will become dry crystallized. But the mixture with Nulomoline was still functional after 11 days. The focus of this advertisement was on the functionalities of Nulomoline that can make food with a longer preservation time, prevent crystallizing, enhance food texture and improve sweetness. The ad also emphasized that Nulomoline is a real “food” not a “food additive” to make this product sound more acceptable.
Tom Liu
