Some yeast species are sensitive to high concentrations of glucose but maltose does not have any suppression effect on yeast. Very high DE glucose syrups are used as a fermentation booster in alcohol fermentation. Dextrose syrup has the advantage, that it is completely used up and do not add to by-products and may improve throughput when capacity is exhausted. Instant coffee Following conventional coffee cleaning and roasting the prepared coffee is ground and extracted in counter current column batteries using split or fraction technique to optimise yields or by using continuos extraction. The extract is concentrated in falling film evaporators or rotary thin film concentrators with final blending to produce a prime quality concentrate.
Further agglomeration produces a coarser product.
High maltose and high conversion syrups control softness and freezing characteristics. A sweet ice cream is usually desired by the consumer. Sweeteners improve the texture and palatability of the ice cream, enhance flavors, and are usually the cheapest source of total solids. Without this unfrozen water, the ice cream would be too hard to scoop. It has become common in the industry to substitute all or a portion of the sucrose content with sweeteners derived from starch syrup.