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Dairy products and desserts

A wide range of dairy products and desserts benefit from the versatile properties of Cargill glucose syrups.

In ice creams glucose syrups control the sweetness, consistency and crystallisation during long cold-storage periods. In jellies and decorations they are an economic source of soluble solids and a flexible way of adjusting the sweetness. These same products are efficient fat absorbers and can be easily dried by atomisation.

Dextrose is appropriate in the manufacturing of ice creams and ice lollies.