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Which of these is not an application of high conversion syrups?

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Which of these is not an application of high conversion syrups?

(a) Baking industry

(b) Breweries

(c) Frozen deserts

(d) Soft drink industry

This question was addressed to me during an internship interview.

Asked question is from Large Scale Use of Enzyme topic in portion Large Scale Use of Enzyme in Solution of Enzyme Technology

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The correct choice is (c) Frozen deserts

Easy explanation: High conversion syrups are those which resist crystallization at 4˚C and are sweeter. These are produced by fungal α- amylases and glucoamylases. They contain 30 – 37% maltose, 35 – 43% glucose, 10% maltotriose, 15% other oligosaccharides, all by weight and has dextrose equivalent of 60-70 DE. They are used in making soft candies. They are also used in banking, brewery and soft drink industry.

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