The different types of sugar
Do you know what glucose syrup, dehydrated glucose, inverted sugar, dextrose and isomalt are used for?
Glucose syrup
Made from starches (wheat, corn, potato…).
Lower sweetening power than sucrose (sucrose = crystallized sugar).
Ideal for mirror glazes and ice cream making.
Gives preparations a softer consistency.
Prevents crystallization.
Dehydrated glucose
Also called atomized glucose.
Same function as glucose syrup.
In ice creams, it is used as is, by adding it to water and sugar to make the syrup.
Rehydrate it with 15% water in preparations containing little water.
Inverted sugar
Is a mixture of glucose and fructose.
About 25% sweeter than sucrose.
Ideal for ice creams and sorbets.
Makes preparations softer and more moist.
Prevents crystallization.
Dextrose
Made from corn starch.
Less sweet than sucrose.
Often used for bakery products.
Slightly alters the color of preparations.
Isomalt
Sweetener half as sweet as sucrose.
Specially designed for sugar decoration work.
It can easily be colored.
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