and dextrose crystallization in confections. candies made out or sucrose alone are subject to crystallization and may crumble. flavour enhancer: liquid glucose performs to bring out the delicate flavour in candies. texture enhancers: liquid glucose provides a smooth body and smooth texture to ice cream...
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(unconcentrated and without added sugar or other sweeteners) totaling bam million (eur million). exports amounted to bam million (eur million). in the same period in , milk imports of this type amounted to bam million (eur million), with exports amounting to bam million (eur million). sweetening milk...