Confectionery glucose syrup is used as an ingredient in many preparations to prevent crystallization while cooking sugar. Low relative sweetness, medium viscosity, and medium freezing point depression. Sweetness control, freezing point control, improved mouthfeel and creaminess are its major benefits.
Dextrose Equivalent DE=45.5. Used as an ingredient in many preparations: to prevent crystallization while cooking sugar; croquembouche; nougatine; pulled sugar flowers. Stabilizes ice cream. Sweetness control, freezing point control, improved mouthfeel and creaminess are its major benefits.
Nutritional information coming soon