Glucose Syrup

• Use glucose syrup in homemade candies and confections to prevent sugar crystallization, resulting in a smoother, more appealing texture, especially for hard candies and caramels.
• Incorporate glucose syrup into ice cream and sorbet recipes to lower the freezing point, leading to a softer, scoopable texture and preventing the formation of large ice crystals.
• Add a small amount of glucose syrup to cake frostings and icings to create a glossy, smooth finish that is less prone to cracking, and to improve their spreadability.
• Employ glucose syrup in baking recipes, such as cookies and cakes, to enhance their moisture retention, extending their shelf life and resulting in a softer, chewier texture.
• Utilize glucose syrup as a binding agent in granola bars and energy balls, helping to hold the ingredients together and create a cohesive, easily manageable snack.
• In jams and preserves, glucose syrup can help achieve a consistent texture, and prevents excessive crystallization. It is excellent for ensuring that jams remain spreadable and visually appealing.

• Provides a quick source of energy for immediate use by the body.
• Can be beneficial for athletes needing a rapid energy boost during intense activity.
• May help regulate blood sugar levels when used judiciously in specific medical situations.
• Some formulations are used in oral rehydration solutions to help with electrolyte absorption.
• Can be a component of certain medicinal syrups, aiding in palatability and administration.

Glucose syrup should be stored in a cool, dry place away from direct sunlight and heat. An airtight container is recommended to prevent moisture absorption and maintain its consistency. It does not require refrigeration and can typically be stored at room temperature. Ensure the lid is tightly sealed after each use to prolong its shelf life. Check for any signs of crystallization or discoloration before using; discard if significantly altered.