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.
Adds sweetness, body, and moisture to candies, jams, jellies, marshmallow