Where necessary, viscosity can be increased by decreasing the moisture content of the product or by increasing the amount of the high molecular weight components and/or gelling agents.
When used in starch-based products, fructose systems show higher final viscosities than equivalent systems containing glucose or sucrose. This is due to lower gelatinisation temperatures. This higher viscosity is beneficial in dairy and culinary applications, where texture is a key sensory attribute.
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