Fruit preserves

Fruit preserves

Glucose

In marmalades and jams, in fruit preparations for ice-makers and dairy producers, glucose-fructose syrups improve product conservation, adjust the texture and consistency and prevent saccharose crystallisation while respecting fruit flavours.

For candied fruits, the composition of a blend of sugar and glucose syrup replacing fruit water gives a faster release in the fruits, preserving their taste qualities and giving a nice shiny aspect.
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