Glucose is a sugar sourced from corn and can be found in forms of powder and syrup. These elements are used in a variety of cooking techniques. Mainly in baking to enhance flavour, add volume, soften cakes, and prevent crystallisation. Adding it to food also will extend shelf life. In sugar work, glucose prevents recrystallisation and makes the sugar more elastic.
While the syrup is in liquid form and can be used for a variety of applications. The granulated powder might need to be converted into a liquid before use. The syrup is usually used in addition to sugar which will prevent crystallisation and enhance the texture and flavour.
Preparing jams and fruit jellies with glucose syrup improves their stability by reducing the chance of splitting and enhancing the fruit flavour.
Corn syrup, which is traditionally used in making a pecan pie can get overwhelmingly sweet. For this reason, this ingredient is substituted with glucose syrup to give a smooth texture to the pie without making it too sweet or caramelised.
When making ice-cream the addition of glucose is used as a stabiliser, to prevent crystallisation and give it an overall smooth and creamy texture. Without this addition the ice-cream can become gritty and icy.
How to handle glucose syrup:
Glucose syrup is very sticky and a pain to work with when measuring for recipe. In order to prevent sticking to hands or bowls, wet hands with warm water or a heated spoon. Use hot water to remove stickiness from equipment.
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