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  • d processability while yet providing the finished caramel with a desirable chewy texture, the fat will desirably have a Mettler Drop Point melting point of from 35??C to 50??C, or from 40??C to 45??C.??? It said it was possible to include monosaccharides like dextrose, fructose and galactose, as well as polyols, such as sorbitol, glycerin, hydrogenated starch hydrolysates, hydrogenated isomaltose,
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