In order to replace sugar, usually two or more bulking compounds are used to mimic the properties of sugar (freezing point lowering, ice crystallization control, and structure). Addition of maltodextrin with DEpain in the form of dry powder is recommended in the formulation of desserts and frozen foods such as powdered and liquid foods. In similar amounts used in liquid and frozen foods, the yield of maltodextrin with low DE is much higher in frozen foods. Due to their high molecular weight and high viscosity, maltodextrins can be used to control the formation of ice crystals, thereby improving the mouthfeel of frozen desserts. Since the water-soluble constituents are dissolved in the non-frozen aqueous phase, a condensation effect occurs, which in turn increases their performance and thus improves the creaminess, fat-like texture, and firmness of bite. Maltodextrins can be used together with dextrose to control ice cream texture. Since ice creams are an aerated emulsion, the high viscosity of maltodextrin acts as a stabilizer. Powdered maltodextrins can be used in ice cream powder mixes that only require the addition of water. In this type of product, maltodextrin viscosity helps to improve emulsion stability.

Glucose syrups prevent the formation of large ice crystals and sandiness caused by the crystallization of milk sugar lactose, which gives the product the best mouthfeel. They are also effective in balancing sweetness and increasing resistance to thermal shock. Depending on the required characteristics of the final product, glucose syrup with DE=26-90 is used. Its usual consumption is up to 25% of all sweeteners.

In frozen dairy desserts and ice cream, the use of glucose powder reduces sweetness, increases the freezing temperature and improves elasticity. In fact, in soft frozen desserts, dried glucose syrup can provide solids with minimal effect on sweetness or freezing point. This substance in dairy products creates a creamy sensation in the mouth with a neutral taste.

Dextrose has many uses in frozen dairy products, especially in products that are mildly sweet, dextrose is one of the most suitable options. For example, we can mention soft scoops, ice candies, ice cream and other frozen desserts. In dairy desserts, dextrose can replace sucrose by 10-15% without affecting the taste. The crystalline form of dextrose can easily be used in these products. In ice cream, dextrose reduces the time to reach the freezing point by half compared to when sucrose is used. In fact, in the structure of ice creams, dextrose can adjust the freezing point without changing the quality of the product. Dextrose monohydrate can help control ice crystals and form in frozen dairy products, creating a soft, creamy texture and a pleasant mouthfeel. It improves the taste and also causes melting at the right time (melting when consumed by consumers). Due to the high osmotic pressure that it creates, dextrose is able to increase the shelf life of the product and at the same time provide a balanced and desirable sweetness. Glucose monohydrate has a unique ability to increase the solid content without an excessive increase in sweetness and thus improves the taste of desserts, jams and frozen jellies. This feature makes the use of dextrose monohydrate almost essential for ice cream and frozen dessert manufacturers.