Can Fruits

Glucose syrup usage in can fruits is recommended to reduce the sweetness and enhance brightness. Maltose syrup's low dekstrose index is essential for these products. Fruits frozen in glucose syrup become better in texture after unfreezing. Sweetness gets balanced. G60 glucose syrup enables sugar to penetrate in the fruit efficiently.

Products used in Can Fruits section.

G 60

G 60

Glucose Syrups

Purified and concentrated liquid syrup from corn produced with enzyme hydrolysis

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