Glucose syrup, dextrose & invert sugar
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You cannot see them in the finished dessert, yet glucose syrup, dextrose and invert sugar are among the most useful helpers in patisserie. They stop sugar from crystallising, keep ganache and fillings smooth and make ice cream creamy. Here you will find glucose syrup from a handy 200 g tube up to 1 kg packs, dried glucose, dextrose, invert sugar, sorbitol as powder and syrup, and crystallised fructose.
What to use glucose, dextrose and invert sugar for
- Mirror glaze and caramel: glucose syrup adds shine and stops caramel, fondant or sugar syrup from turning grainy.
- Ganache and chocolate fillings: glucose and invert sugar give a finer texture, bind water and lower water activity, so fillings stay fresh for longer.
- Ice cream and sorbet: dextrose and dried glucose prevent coarse ice crystals, add body and keep ice cream scoopable straight from the freezer.
- Moist bakes: invert sugar and sorbitol retain moisture and stop gingerbread, marzipan or sponges from drying out too soon.
Sweetness and dosage
These sugars differ in sweetness. Glucose syrup is much milder than ordinary sugar, dextrose reaches around 70 % of its sweetening power and sorbitol about 60 %. Invert sugar is slightly sweeter than sucrose, and crystallised fructose sweeter still. In practice you usually replace 10 to 30 % of the sugar in a recipe; larger amounts noticeably change texture, browning and sweetness.
Frequently asked questions about glucose syrup, dextrose & invert sugar
Are glucose syrup and invert sugar the same thing?
No. Glucose syrup is made from starch, while invert sugar is produced by splitting sucrose into glucose and fructose. Both inhibit crystallisation, but invert sugar is sweeter and holds more moisture.
Can I use dried glucose instead of syrup?
Yes. Dried glucose contains hardly any water and is particularly suited to ice cream and sorbet. As glucose syrup contains around 20 % water, adjust the quantity accordingly.
When should I use dextrose?
Mainly in ice cream, sorbet and fruit fillings: dextrose lowers the freezing point more than ordinary sugar while tasting less sweet.
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