This results in an increase in the freezing point depression, in such foods as ice cream, by the sweetener. The lower DE starch syrup contains more dextrins which tie up more water in the mix thus supplying greater stabilizing effect against coarse texture. HFSS High fructose starch-based syrup can be used to a much greater extent in sucrose replacement. However, these HFSS further reduce the freezing point producing a very soft ice cream at usual conditions of storage and dipping in the home. A balance is involved between sweetness, total solids, and freezing point.
High maltose syrups controls moisture and texture in soft confections.
This makes it a particular strong gelling agent in the manufacture of fine jelly gum candies. Up to half the starch is commonly replaced by high amylose starch to obtain quick setting candy piece with an attractive texture. The stability with respect to moisture pickup and stickiness depends on its ERH . Initially this occurs on the surface, with a thin film of a solution of lower solids forming with a lower viscosity. To produce high-boiled sweets with a satisfactory shelf life, the final product must contain a minimum amount of residual moisture and the correct balance of sugar and glucose.