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Used in ice creams, sorbets, fat fillings, soft biscuits, etc. Gives anti-freezing property of sucrose with less sweetness.
Good dispersibility. Low freezing point depression. Neutral taste. Relatively low hygroscopicity. Good solubility. Bodying effect.
Storage Conditions: Dry and cool (68- 72F, 20- 22C)
Ingredients: Dehydrated glucose syrup
Store airtight. Dextrose Equivalent (DE) between 35-40.
Ready to use.