Crystalline date sugars: dextrose and fructose
It represents the sugar complex naturally present in date juice, consisting of glucose (approx. 50%) and fructose (approx. 50%).
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Sweetness | The combination of the two crystallised sugars (dextrose and fructose) helps to achieve an ideal sweetness profile, with a sweetness comparable to that of sucrose (POD = 100%) |
Colour | Maillard reaction – caramelisation |
Anti-freezing power | Reduces the freezing point |
Main functions |
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