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.