Glucose syrup

Description

Glucose syrup is a thick, transparent amber syrup with a sweet, less intense flavor than sucrose and a smooth, sticky consistency. It mainly consists of glucose and other shorter sugars; it primarily provides carbohydrates (about 300–340 kcal per 100 g) with almost zero protein and fat content. As a quick source of energy, it can be useful in sports or in situations requiring immediate glucose delivery, but people with diabetes and those limiting sugars should use it in moderation. In the kitchen, glucose syrup works great in confectionery and baking, preventing sugar crystallization, giving a velvety texture to caramel masses, ice creams, glazes, and icing, and extending the freshness of baked goods and jams. It should be stored in a tightly sealed container in a cool, dry, and dark place; it does not require refrigeration, and in case of partial crystallization, gentle heating in a water bath is enough to restore its liquid consistency.