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LB 9 - glucose syrups for ice cream manufacture

, : LB 9 - glucose syrups for ice cream manufacture. European Dairy Magazine 7(1): 43-44

LB 9 glucose syrups, with a maximum of 9.9% fructose, are made by partial enzymatic isomerization of glucose in syrups with high glucose content.

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Related references

Kropp, E., 1970: Use of special syrups in ice cream manufacture. In this review-type article, the author gives general data (DE values, composition, dosage) for various sugars and soluble carbohydrates, discusses advantages of the use of glucose syrup in ice cream manufacture, and finally deals briefly with ice...

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