What is the purpose of usuing Liquid Glucose while making chocolates?
Liquid Glucose contains dextrins, which retard the process of crystallisation. This is an advantageous factor in a number of applications in manufacturing products like jams, jellies, chewing gums, canned fruits etc. The primary purpose of using glucose in making jams and jellies is to prevent their cane sugar ingredient from crystallising, which is ensured by the presence of dextrins in the glucose syrup. In addition to this, glucose syrup prevents spoilage of the product without unduly increasing its sweetness.In confectionery, the addition of cane sugar presents two main disadvantages. Firstly it lacks good keeping qualities, being susceptible to crystallisation and consequent hardening. Secondly, it has the excessive sweetness of an all-cane confection. Corn syrup, being a non – crystallising substance with less sweetness, very successfully produces a homogenous and palatable confection. In India, hard candies are often made entirely out of glucose syrup, without adding cane sugar.
