date:Oct 09, 2018
rups at about 90% invert are used the least in manufacturing but are important for retarding crystallization in certain food products. Honey, rice syrups, and tapioca syrup sit in the highest brix range of all syrups, making them popular as binding syrups. In addition, the level of dextrose equivalents (DE) affects sweetness intensity and level of water activity.
Corn syrup, which can range from high-glucose to high-fructose syrup, faces challenges on labels from consumers influenced by the unw