Desserts

Chilled and Shelf-stable Desserts

Mousse, pudding, cream desserts, yoghurt and ice cream are ideal applications for Fructofin® fructose. Compared to sucrose, the relatively high sweetness of Fructofin® fructose can help with sugar and calorie reduction. Fructofin® fructose also offers flavour enhancing benefits and assists in masking the bitter off-notes from artificial sweeteners.

Frozen desserts

In frozen desserts such as ice cream, sorbet and frozen yoghurt, Fructofin® fructose provides a greater freezing point depression than sucrose. This can be used to modify the texture of the frozen dessert and make it softer,more scoopable in applications such as ‘softserve’ ice creams directly from the freezer. Fructofin® fructose also offers flavour enhancing benefits and assists in masking the bitter off-notes caused by artificial sweeteners.