Glucose syrup is able to prevent lactose crystallization, lower the freezing point and impart body to the finished product. As such, it is indicated in numerous applications in the ice cream field, to control the degree of sweetness and the freezing point, and in the confectionery/pastry field (croissants, cookies, panettone, doves, etc.), where it increases the creaminess of the product while maintaining a low degree of sweetness or lowering its sweetening power (e.g., due to the presence of significant amounts of fruit that is too sugary). Gluten-free.
70/75 DE
Dosage: according to recipes.
Format: 1500gr
Fields of use: Ideal for desserts, ice cream and sorbets, vegan products-ideal as bee feed
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TECHNICAL CHARACTERISTICS: Liquid glucose fructose syrup is a purified and concentrated aqueous solution of dietary carbohydrates, obtained from starch and/or inulin. It is in the form of a thick, colorless syrup with a sweet taste.
ICE CREAM and PASTRY: We find liquid fructose glucose syrup in many food products (cakes, cereals, cookies, snacks and yogurt, sports drinks, ketchup, etc.); it is also used in ice cream making as a sweetness level controller and to lower the freezing point; due to its characteristics it also increases the creaminess and mellowness of ice cream.