Ices

Ices


ICE CREAMS


ICES

SORBETS
 

Glucose

Using a maltose-rich glucose syrup delays melting but does not significantly affect product hardness.

Fructose syrups, FRUCTOR 10/81, with an average lower molecular weight, lower the freezing point of the mix.

Thus they give products with a much softer texture, less firm without highly modifying their melting profile.
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