Ice creams and sorbets

Ice creams and sorbets are frozen, sweet mousses. The sweeteners in these products not only give them their sweet taste, but also help create the texture of products by modifying the freezing point and influencing the properties of the liquid phase. FRUCTOR glucose-fructose syrups with a medium DE (lower molecular weight) make it possible to obtain softer and more scoopable texture, a quality that is sought after today, whereas the GLUCOR glucose syrups are more adapted to products which necessitate harder textures, like sorbets, for example.

Dairy desserts

Dairy desserts include a variety of different products in which glucose syrups give a sweet taste and help improve their texture. The choice of glucose syrup depends, therefore, on the characteristics you wish to obtain. But in general, the products with a high DE from the GLUCOR and FRUCTOR ranges are the ones which provide both a sufficient amount of sweetness and also make it easier to obtain the desired textures which are obtained through the interaction between the dairy ingredients and the texturizing agents.

The technological texturizing properties of wheat starch are what make this ingredient one that is particularly sought after. This is notably because of its relatively low viscosity peak and its high temperature of gelatinization which therefore optimizes pasteurization conditions.