Ice cream

Ice cream

Glucose syrups controlls the ice cream's density, crystallization. Glucose syrups prevents the sandy texture of milk sugar crystallization. Freezing and melting points can be taken under control with proper glucose syrup usage.

Products used in Ice cream section.

G 60

G 60

Glucose Syrups

Purified and concentrated liquid syrup from corn produced with enzyme hydrolysis

G 40

G 40

Glucose Syrups

Purified and concentrated liquid syrup from corn produced with acid hydrolysis.

Maltose

Maltose

Glucose Syrups

An edible natural corn syrup from corn starch. Crystallized in water and obtained as monohydrate.

GF 65

GF 65

Fructose Syrups

Liquid fructose syrup obtained from hydrolized corn starch

F 16

F 16

Fructose Syrups

An edible natural corn syrup from corn starch. Crystallized in water and obtained as monohydrate.

F 30

F 30

Fructose Syrups

Purified and concentrated liquid syrup from corn produced with enzymatic hydrolysis.

F 20

F 20

Fructose Syrups

Purified and concentrated liquid syrup from corn produced with enzymatic hydrolysis.

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