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Confectioner’s glucose

It is possible to take the process to completion to produce pure dextrose. This material obviously has a DE of 100. The commonest type of glucose syrup in sugar confectionery is 42 DE (or similar). This material is even referred to as confectioner s glucose. Other grades of glucose syrup are used in sugar confectionery, such as products of 68 DE or equivalent, which have the same water activity as invert sugar syrup and so can often be used as a direct replacement. [Pg.26]

These experiments have been devised on the basis that they should not use any ingredients that are not freely available in the UK. This means that recipes based on confectioner s glucose have been excluded. [Pg.151]

Compressible sugar Confectioner s sugar Dextrose Glycerin Lactose Liquid glucose Maltitol solution Mannitol Sorbitol Sucrose Xylitol Intense... [Pg.309]

See other pages where Confectioner’s glucose is mentioned: [Pg.107]    [Pg.107]    [Pg.27]    [Pg.126]    [Pg.127]    [Pg.107]    [Pg.107]    [Pg.27]    [Pg.126]    [Pg.127]    [Pg.233]    [Pg.146]    [Pg.1367]    [Pg.217]    [Pg.334]    [Pg.217]    [Pg.2479]    [Pg.248]    [Pg.964]   
See also in sourсe #XX -- [ Pg.107 ]



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