Overview
Glucose syrup is widely used because of its basic properties: its lack of a distinct taste, its transparency and its viscosity. Depending on which type is used, glucose syrups can provide texture, volume, taste, glossiness, improved stability and a longer shelf-life
Glucose syrup is a substance primarily used in commercial food production as a sweetener, thickener, and moisture-retaining agent. As it doesn’t crystallize, it’s often utilized to make candy, beer, fondant, and certain canned and premade baked goods.