Glucose-Fructose Syrup

 

They are purified concentrated solutions containing nutritive saccharides and fructose obtained via the hydrolysis of natural corn starch.

 

Application Areas: F42, F30, F20, F10 

Baklava, Srobe desserts, Ice cream, Jello, Carbonated beverages, Fruit juice, Energy Drinks, Bakery products, Alcoholic drinks.

Benefits provided to the product used

It provides moisture for the product, gives the best whisking properties and provides durability in foam structure. 

It controls the spooning, hardness, texture and sensation of the ice cream in the mouth. Prevents the formation of rough, sandy feeling and the formation of ice pieces. The product becomes resistant to melting, freezes fast and melts slowly.

Extends shelf life by providing microbial durability. 

Controls crystallization and viscosity.

Contributes to the product consistency, structure and texture.                                                                                           

Improves taste and appearance, provides a balanced sweetness.

Provides vitreous and glossy appearance, increases transparency.