a.DL

b.Confectionery DL


 The Technical Regulation further defines the sensory requirements for paste DL consistencies, for DL without apparent crystals or in semisolid or solid form, and partially crystallized DL where the moisture does not surpass 20 g.100 g<sup>−</sup>1 of product.

DL can be produced as a paste or bar. The production processes for both differ in the amount of sucrose used and in end product determination.
