We use three different types of sugar in our frozen desserts: cane sugar, glucose solids and dextrose.
All of them offer different levels of sweetness and other properties like their freezing point. This makes sure we hit the sweet spot between getting the perfect creamy texture without it becoming overly sweet.
Aline
12 Messages
26 days ago
Hej there,
thank you for asking this question.
We use three different types of sugar in our frozen desserts: cane sugar, glucose solids and dextrose.
All of them offer different levels of sweetness and other properties like their freezing point. This makes sure we hit the sweet spot between getting the perfect creamy texture without it becoming overly sweet.
All the best,
Aline at Oatly
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