| http://www.w3.org/ns/prov#value | - nt such as sucrose or corn syrup and a doctoring agent, which controls crystallization of the product to prevent it from becoming misshapen and poor-tasting.Wrigley said consumers were increasingly concerned that most sugars used as bulking agents, such as sucrose, maltose and fructose, can cause dental carries.???Consumers would prefer that a gelled confection is non-cariogenic due to the dental
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