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from - %. as a substitute of sucrose, rice fructose syrup contains higher sweetness than sucrose and has wider applications. commercially it is widely used in food, canned fruit, jam, dairy products, beverage, tobacco, cold drink, fruit juice, preserved fruit, wines, heath food, salad dressings, household
humectant and retains moisture for a long period of time even at low relative humidity (rh). therefore, fructose can contribute a more palatable texture, and longer shelf life to the food products in which it is used. glycemic index value the glycemic index (gi) is a ranking of carbohydrates on a scale...
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