Why Liquid Glucose is used in Ice-cream?

Can anybody explain why liquid glucose is widely used in ice-cream industry?
And what are alternatives??

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Glucose syrup is used in ice cream as it prevents or inhibit sugar recrtstallization which creates griity eating ice cream in its absence.
Further the higher carbohydrates ,the tri, terra, penta, hexa saccharides create "body f:or the ice cream which enhancevits acceptability.


You can use inverted sugar, which contain glucose and fructose.


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Thank you for explaining