Formulated with varied moisture contents (10-12%), dextrose equivalence (DE) of corn syrups (28, 42, 63 DE), and the concentrations of mono-and diglycerides (MDG, 0-2%), 9 caramel samples were compared in terms of rheology, surface energies, hardness, and stickiness. Results indicated that moisture ...
Author(s) : Wang RuiCan; Hartel, R. W.
Publisher : Elsevier Ltd, Oxford, UK
Journal article : Journal of Food Engineering 2021 Vol.289