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 a sandy texture. Using fructose instead of sugar creates a uniform, soft, and gentle texture of the product and produces a higher quality product. There are different types of fructose syrup (fructose syrup F20, fructose syrup F30, fructose syrup F42, fructose syrup F55, fructose syrup F10), and syrups with a higher percentage of fructose are used the higher the amount of sweetness required.
Glucose
Creating the right texture and taste are 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 syrup DE38, glucose syrup DE42, and glucose syrup 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.
