Can Fruits

Can Fruits

Glucose syrup usage in can fruits is recommended to reduce the sweetness and enhance brightness. Maltose syrup's low dekstrose index is essential for these products. Fruits frozen in glucose syrup become better in texture after unfreezing. Sweetness gets balanced. G60 glucose syrup enables sugar to penetrate in the fruit efficiently.

Products used in Can Fruits section.

G 60

G 60

Glucose Syrups

Purified and concentrated liquid syrup from corn produced with enzyme hydrolysis

Our site uses cookies and other technologies so that we and our partners can remember you and understand how you and our other visitors use our site. You can read here to see a complete list of these technologies and to let us know if they can be used on your device. Do you accept our cookie policy in order to make better use of our site?
Accept