"liquid glucose" is also known as glucose syrup or confectioner's glucose. It is a thick, clear or slightly yellow syrup made from the hydrolysis (breakdown) of starch, commonly from corn, but also from wheat, potatoes, or other sources. This versatile ingredient is used in baking and confectionery to control sugar crystallization, add moisture, and provide a glossy finish to foods like cakes, icings, and candies.
Key characteristics and uses:
Crystallization control:
Its primary function is to prevent large sugar crystals from forming, which is essential for making smooth confectionery and frozen desserts.
Moisture retention:
It helps maintain moisture in foods, contributing to their shelf life.
Texture and appearance:
Liquid glucose provides a glossy sheen to baked goods and enhances the texture of various sweet products.
Source of starch:
While corn syrup is a common type of liquid glucose in the U.S., the syrup itself can be derived from various starches like wheat, tapioca, and potato starch.
Applications:
It is a staple in the food industry for making candies, desserts, jams, and other bakery items.
