Baking: Formulating Strategies
D. F. Busken. Oak State Products, Wenona, IL, U.S.A. Cereal Foods World 54(5):230-231.
In his column, David Busken notes that, developers are tasked with finding replacements for high fructose corn syrup. He offers a number of alternatives, including dextrose, fructose, invert syrup, medium invert syrup, brown rice syrup, inlulin syrups, and more. In addition, he explains their various advantages and disadvantages.