Glucose syrup

Glucose syrup is a versatile, thick, and colorless liquid sweetener made from the hydrolysis of starch, commonly used in baking and confectionery to control sugar crystallization, retain moisture, and enhance texture.
Key Properties & Uses
Glucose syrup’s primary function is not just sweetness, but its technical properties, which make it a valuable ingredient in various applications.
Crystallization Inhibitor: It helps prevent the formation of large sugar crystals in recipes like candies, caramels, fondants, and icings, ensuring a smooth and consistent texture.
Moisture Retention (Humectant): It binds with water, which keeps baked goods like cakes, pastries, and biscuits soft, moist, and fresh for longer, thereby extending their shelf life.
Texture Enhancer: It adds body, viscosity, and a smooth mouthfeel to products like ice cream (preventing ice crystals), jams, and sauces.
Flavor and Stability: While it offers a mild sweetness, it can enhance other flavors and provides stability in high-temperature or low-pH cooking processes.