Glucose

Description

Apart from being a sweetener and preservative, Glucose is an excellent acidity regulator, emulsifier, flavoring agent, and nutrition enhancer.
Glucose powder doesn’t allow water to crystallize, which is important when making frozen desserts such as ice cream, custard, and sorbet. Glucose also doesn’t recrystallize like regular table sugar. Its role in crystallization and water retention is also to keep products smooth and elastic while extending their overall shelf life.
Glucose powder can be used for processing meat: it is often added to the brine during curing — think sausages, loaves, and salami meats – to improve flavor, texture, and color. It can also help cured meat stay moist and keep the product stable on the shelf for an extended period of time.
Glucose powder is used to produce fructose and fructose syrup.
Glucose is often used to prepare chewing gum bases.
Industrially, a large amount of Ascorbic Acid (Vitamin C) is synthesized from glucose.