ISOMALT

Sugar, namely, fruit sugar; sugar substitutes for culinary purposes; natural sweetening materials in the nature of natural sweeteners; fine pastry, namely, small cakes, cookies and biscuits; dry sugared cakes of rice flour; confectionery articles, namely, hard caramels, soft caramels, filled hard caramels, hard caramels in the form of dragées, dragées, filled dragées, lollipops; marzipan; all the aforesaid made in whole or in part with hydrogenated maltose