Atomized Glucose | Powdered Glucose



Atomized Glucose Also known as Glucose Powder. Used in pastries, ice creams, sorbets, and confectionery. Contrary to sucrose it delays sugar re-crystallization and keeps products and preparations from drying up for a better product preservation. 
They don't just add body; they also make ice cream more resilient to melting and re-freezing, a godsend for those cursed with finicky freezers.
DE 42

Category: glucose

Type: sweetener

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