The freezing point depression of Fructofin® fructose is greater than that of sucrose at equivalent concentrations, resulting in softer ice creams and sorbets.
The use of Fructofin® fructose enables frozen dairy products to be soft-scooped directly from the freezer. However, Fructofin® fructose sweetened frozen desserts are not excessively soft, because fructose is used at lower levels than sucrose — owing to its higher relative sweetness.
Fructofin® fructose also provides a degree of cryogenic protection. It helps prevent damage to frozen food products from water crystals on freezing and prevents fruit pieces and ripple/swirled sauces from freezing solid.
