fructose
Using fructose instead of sugar in ice cream formulation improves the taste, aroma and texture of the product. One of the biggest disadvantages of using sugar in ice cream formulation is the creation of sandy texture. Using fructose instead of sugar creates a uniform, soft and gentle texture in the product and produces a higher quality product. There are different types of fructose syrup (F10, F20, F30, F42 and F55), and the higher the amount of sweetness required, the more syrups with a higher percentage of fructose are used.
Glucose
Creating the right texture and taste is the basic parameters in the production of flavored dairy products. The use of glucose syrups can produce a quality product by creating the right consistency and taste. Among the types of glucose syrups, three types of glucose syrups DE38, DE42 and DE60 are used in this industry. It should be noted that with the increase of DE, the sweetness of the product increases and its consistency decreases.