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Liquid Glucose Syrup

Liquid Glucose In A Cake

Liquid Glucose In A Cake

Asked by saramalouisduke. Answered on 5th February 2012 When making a Chocolate Fruit Cake, at what stage should I add liquid glucose and how should I add it? Liquid glucose, often referred to as glucose syrup, is a liquid form of simple sugar. It tends to keep products soft and moist so is often used in icings (such as royal icing) to stop them from becoming hard and sometimes in baking to keep products soft and moist. In most domestic baking it would be more common to use invert sugars such as golden syrup, corn syrup or clear/runny honey to add moisture to baked goods (invert sugars usually contain glucose and also fructose). These products are easier to find and are usually sold in larger quantities than liquid glucose. Liquid glucose used to be sold only in pharmacies but now it is often sold by cake decorating specialists or in the baking section in supermarkets. As the liquid glucose is a sugar it would normally be added to the cake whenever any other sugar is added. For a classic cake recipe it would be at the beginning, when butter and sugar are creamed together. If the cake is made by melting ingredients together then the glucose would be added to the melting mixture. We would suggest that you try Nigella's Incredibly Easy Chocolate Fruit Cake from Christmas (p180). This contains honey instead of liquid glucose and is very easy to make. Continue reading >>

Liquid Glucose Substitutes

Liquid Glucose Substitutes

Corn syrup is a type of liquid glucose.Photo Credit: Jupiterimages/PHOTOS.com>>/Getty Images Liquid glucose, sometimes called glucose syrup, is a liquid sweetener used to keep icings and baked goods moist and soft. A number of other liquid sweeteners can be used in a 1-to-1 replacement if you don't have liquid glucose, although the end product may taste somewhat different depending on which sweetener you use. Corn syrup is probably one of the best replacements for glucose syrup. It's actually a form of glucose syrup, which can be made from any number of starchy foods, including corn, potatoes or wheat. In the United States, corn syrup is one of the most readily available types of glucose syrup. Light corn syrup is a better replacement than dark corn syrup because the flavor isn't as strong. It has 62 calories and about 17 grams of sugar per tablespoon. Golden syrup is a liquid sweetener more commonly used in the United Kingdom and the Caribbean than in the United States. It's a little thicker and darker in color than glucose or corn syrup and has a stronger flavor, but still makes a good substitute. It's also called cane syrup, cane juice and light treacle. Each tablespoon has 56 calories and about 15 grams of sugar. If you don't have glucose syrup or corn syrup available, you can make a substitute at home. One option is cane sugar syrup, made by mixing granulated cane sugar with water and a small amount of cream of tartar and salt. Cane syrup has about 56 calories and 15 grams of sugar per tablespoon. Another option is to make simple syrup, which is a mix of two parts sugar and one part water heated until the sugar is totally dissolved in the water. Other liquid sweeteners can also be used with varying results. Honey is sweeter than corn syrup and glucose syrup, and m Continue reading >>

Glucose Vs Corn Syrup

Glucose Vs Corn Syrup

are they the same thing for sugar work? I see people talking about glucose for sugar sculptures, my hard candy recipe calls for corn syrup. Are they interchangable & if not where do I find the glucose? I live in the middle of nowhere, donot have a large bakery supply place close to hand & have unfortunatly left things to last minute so not really time to surf the net then order, practice, then come up with plan B if this hairbrained scheme doesn't work.... You can use corn syrup or glucose either one will work. You will be fine with the corn syrup. Only real difference is that glucose being an invert sugar will not return to crystal form, corn syrup is also an invert sugar. You can use the Wilton Glucose but like I said if you have clear corn syrup its fine... And yes they are interchangeable. Some recipes will call for one or the other but not both. According to many baking/cooking sites, corn syrup outside the United States is called glucose syrup. That is not exactly right. Although corn syrup is a glucose syrup, glucose syrup is not always corn syrup. They can be interchanged in some recipes BUT they can/do react differently. In the United States, Legislators allow domestic food manufacturers to call glucose syrup "Corn syrup" because the source of the starch is almost exclusively from maize. In other parts of the world, wheat, barley, tapioca, potato, rice, cassava, arrowroot, sago and maize starches are used to produce glucose syrup. The generic term of glucose syrup is used except when the originating material must be specified. Australian glucose syrup [liquid glucose] comes from wheat. They all are aqueous solutions of several compounds, principally glucose, dextrose and maltose in various proportions. Glucose syrup tends to be a thick syrup. Various ones can Continue reading >>

Glucose Syrup Manufacturers, Liquid Glucose Exporters India | Hl Agro

Glucose Syrup Manufacturers, Liquid Glucose Exporters India | Hl Agro

Liquid Glucose or Corn Syrup is a purified aqueous solution of nutritive saccharides obtained from starch. Hygienically processed and packed, the liquid glucose at HL Agro are quality tested on well-defined parameters before being delivered to the worldwide markets. Liquid Glucose is one of the popular food additives and ingredients in most countries.Corn Syrup or liquid glucose is made from high-quality corn starch by subjecting starch to high temperature in the presence of acids under strict quality control. A series of two enzymatic reactions are used to convert the cornstarch to corn syrup. Its major uses in commercially-prepared foods are as a thickener and sweetener. It has moisture-retaining (humectant) properties, which keep foods moist and help to maintain freshness. As a leading manufacturer & supplier of liquid glucose, HL Agro addresses the food additive needs of the baking & confectionery industries on a global scale. Technically, glucose syrup is any liquid starch hydrolysate of mono, di, and higher saccharide, and can be made from any sources of starch; maize, wheat, rice and potatoes are the most common sources. The viscosity and sweetness of the syrup depends on the extent to which the hydrolysis reaction has been carried out. To distinguish different grades of syrup, they are rated according to their dextrose equivalent (DE). Trusted Manufacturer & Exporters of Liquid Glucose Syrups - HL Agro As a noted manufacturer & exporter of corn products, HL Agro impresses the global markets by consistently delivering the high-quality liquid glucose syrups for use in different industries.At HL Agro, the manufacturing process employs state-of- the-art acidic hydrolysis which ensures superior product quality, tailored to meet the end user requirements. Our liquid Continue reading >>

Welcome To Kasyap

Welcome To Kasyap

Liquid Glucose AKA corn syrup or glucose syrup is obtained by the enzymatic conversion of starch at 105C temperature. Presence of Dextrin slows the crystallization process. Other than food products, liquid glucose has pharmaceutical and other usages as well. For example, it is used in tablet coatings and vitamin based tonics. Other than that, tobacco industry uses liquid glucose to attribute flavor, texture and stability of cigarettes and chewing tobaccos; whereas the leather industry makes use of liquid glucose during the tanning process to add volume to the leather. Liquid Dextrose - Dextrose is a crystalline sugar derived from starch & used as a nutritive sweetener. Liquid dextrose applications are usually added for fermentation and in the production of enzymes. High Maltose Corn Syrup (HMCS) This is designed to be an additive sweetener and a preservative. These contain over 50% maltose, or even over 70% maltose (extra-high-maltose syrup). Usually used as a substitute for normal glucose syrup in the production of hard candy, frozen desserts and in brewing as it has a balanced ferment ability. HMCS preserves food by restricting fermentation and bacterial growth. Applications: Canned fruits, jams, jellies, table syrups, toppings, confections, wine High Fructose Corn Syrup (HFCS) Fructose is a sugar that is found in fruit and honey in its natural state. HFCS is a sweetener made from cornstarch that has been processed by glucose isomers to convert some of its glucose into fructose. It contains fructose as its major sugar. Applications: carbonated beverages, ice creams, cured meats, chocolate milk, bakery products, wine, pickles, jams, jellies, fruit drinks etc Continue reading >>

Where To Buy Liquid Glucose (glucose Syrup)?

Where To Buy Liquid Glucose (glucose Syrup)?

Where to buy liquid glucose (glucose syrup)? Where to buy liquid glucose (glucose syrup)? I'm not sure what liquid glucose is (I've never even heard of it), but I need it for a recipe. Do you know where I can purchase this? Any information would be really appreciated. Thanks very much! Want to stay up to date with this post? Sign Up Now Chef/Owners Stuart Brioza and Nicole Krasinski visit one of San Franciscos most celebrated dim sum houses to discuss the inspiration for their popular restaurant State Bird Provisions. We go behind the scenes at the Varsity, one of the oldest and biggest drive-ins in the country. Read more . Acclaimed Chefs Joanne Chang and Karen Akunowicz meet rising-star Brian Moy for a tour of his restaurants, to trace the evolution of this iconic neighborhood. The taste of Malort has been described as baby aspirin wrapped in grapefruit peel, bound with rubber bands and soaked in well gin - so why do Chicagoans claim to love it? Read more . Speakeasies are all the rage, but few can claim to be as storied as New York Citys Back Room. Read more . Continue reading >>

Glucose Syrup - Wikipedia

Glucose Syrup - Wikipedia

Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch . Glucose is a sugar . Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called " corn syrup ", but glucose syrup is also made from potatoes and wheat , and less often from barley , rice and cassava . [1] p.21 [2] Glucose syrup containing over 90% glucose is used in industrial fermentation , [3] but syrups used in confectionery contain varying amounts of glucose , maltose and higher oligosaccharides , depending on the grade, and can typically contain 10% to 43% glucose. [4] Glucose syrup is used in foods to sweeten, soften texture and add volume. By converting some of the glucose in corn syrup into fructose (using an enzymatic process), a sweeter product, high fructose corn syrup can be produced. Depending on the method used to hydrolyse the starch and on the extent to which the hydrolysis reaction has been allowed to proceed, different grades of glucose syrup are produced, which have different characteristics and uses. The syrups are broadly categorised according to their dextrose equivalent (DE). The further the hydrolysis process proceeds, the more reducing sugars are produced, and the higher the DE. Depending on the process used, glucose syrups with different compositions, and hence different technical properties, can have the same DE. The original glucose syrups were manufactured by acid hydrolysis of corn starch at high temperature and pressure. The typical product had a DE of 42, but quality was variable due to the difficulty of controlling the reaction. Higher DE syrups made by acid hydrolysis tend to have a bitter taste and a dark colour, due to the production of hydroxymethylfurfural and other byproducts. [1] p.26 Th Continue reading >>

Csweet Glucose Syrups

Csweet Glucose Syrups

In the plant world, nature passes its energy to the next generation through starch, giving the next generation a ready source to feed from as it grows. In the same way, Cargill has been producing glucose syrups across the generations too, providing a traditional product derived from natures energy store. The glucose syrups that we make today spring from an industrial heritage that has improved as technology has made possible products that are more finely tailored, purer, made to more demanding specifications and supporting a wider area of applications. What we do today, however, shares many of the original principles that made these products a sound basis for the traditional applications that we know. Our glucose syrups play an important role in providing products that bring enjoyment and fun to the lives of many. Today, that heritage is supported by modern processing techniques that allow us to produce a wider and more sophisticated range of profiles and to produce a higher quality of product that, through modern supply chain techniques, arrives at our customers ready to use in their processes. With those modern techniques come additional advantages allowing our syrups to be used in the widest range of ways in existing and new products. This gives us the tools we need in order to work with you to deliver the optimal sugars profile that suits your product, processes and formulations. So, even though glucose syrups have a long and dependable history, we are still learning how to use them in new and improved ways. In carefully controlled studies with good statistical treatment, objective measures of sweetness can be obtained. However, there are many factors that influence the result. Therefore, figures stated in literature show some variance. Influencing factors may rang Continue reading >>

12.5kg Pure Liquid Glucose Syrup Cake Baking From 16.96 @ Cake Stuff

12.5kg Pure Liquid Glucose Syrup Cake Baking From 16.96 @ Cake Stuff

12kg professional quality Liquid Glucose essential for making fondant, sugarpaste, marshmallows, toffee and 1001 other baking and cooking uses aka glucose syrup or as corn syrup in the USA approx 12.5g / 12,500g = approx 27.5lb nett due to being poured into buckets while warm, liquid glucose often contains air bubbles - this does not affect performance in any way nor does it reduce weight / volume of product PLEASE NOTE UK mainland delivery only - delivery of this product is by APC Couriers, not DPD or Royal Mail trade product - no returns so PLEASE ensure you are ordering the correct product glucose syrup is derived from the starch in grain (including wheat) which requires the addition of sulphur dioxide (E220) as a natural preservative. Sulphur Dioxide gas is bubbled through the glucose when still hot, so it is only present in tiny trace quantities - it is not classed as an 'ingredient' BULK PRICES- we no longer offer Price Breaks for buying more than 1 of this item at a time, but we've reduced the price for buying just 1 and wedooffer additional discounts for busier cake makers - find out more about becoming a Cake Stuff Trade Customer BBE at least 2-3 months and normally much longer We do not charge any more for delivery to Scottish Highlands or rural / remote mainland addresses but please allow an extra couple of days for delivery. Deliveries to Northern Ireland, Scottish Islands, Isle of Man, Isle of Wight, Channel islands, other UK offshore islands and BFPO addresses are all possible a subsidised delivery charge will be shown at checkout. We will continue to work hard to find more cost effective delivery options for all our non-mainland customers. smaller, light orders normally shipped 1st class mail within the UK larger, heavy orders shipped by APC Overnight co Continue reading >>

Pme Liquid Glucose Syrup 325g

Pme Liquid Glucose Syrup 325g

*Weekend deliveries are only possible for orders placed Mon-Fri before 4pm. Any order placed before 4pm (3:30pm for edible images) Monday - Friday, with the Next Working Day Delivery option selected, will be dispatched for delivery the following business day (Monday - Friday), between the hours of 8am - 9pm. A signature is required for this method, so you will need to be at the delivery address to sign for it. Please allow an additional 24 hours for any order to be delivered to the Scottish Highlands. If delivery cannot be made, DPD will try again on the next working day. If this is unsuccessful, it will be held at the depot for an additional 5 working days. After this, the parcel will be returned to us, at a surcharge of 5. Please Note: None of our services are aguaranteed service. DPD have a 98% success rate on next day deliveries. Any order containing a product that is listed as a preorder, will be held until the preordered item has arrived in stock. Orders containing a preorder cannot be split, if other items are needed before the expected delivery date, these items should be ordered separately. Any order placed before 4pm* on Friday, with the "Saturday Delivery" or "Sunday Delivery" option selected, will be dispatched on the same day for delivery between the hours of 8am - 6pm on the selected day. A signature is required for this method, so somebody will need to be at the delivery address to sign for it. If the order is placed after the 4pm cut-off on a Friday, the order will be dispatched for delivery on the following weekend. Please note we are unable to guarantee any order being dispatched to the Scottish Highlands to arrive within the quoted time frame. *Orders for edible images have a cut-off time of 3:30pm orders placed after this time will be dispatched for Continue reading >>

Is Corn Syrup Really The Same Thing As Liquid Glucose?

Is Corn Syrup Really The Same Thing As Liquid Glucose?

Is Corn Syrup Really The Same Thing As Liquid Glucose? marknelliesmum Posted 24 Oct 2008 , 3:57pm Can someone please clarify this. Over here in the UK we don't have corn syrup (apparently you can get it in Harrods and Selfridges in London if you pay top whack for it ) So many recipes call for it - i did a google search and there is a recipe to make it on recipe czar but another site says it is just liquid glucose under a different name to comply with US food regulations or something. Can anyone tell me if this is true or at least a close substitute. Here's an explanation of the difference between corn syrup and glucose form Rose Beranbaum's "The Cake Bible": Glucose: Contains 15-19% water and is an invert sugar...it is manufactured in syrup form in varying concentrations...glucose with suitable concentration for baking is thicker than corn syrup. Corn Syrup: Contains 24% water....is made from glucose with fructose added to prevent crystallization...the major difference between glucose and corn syrup is the water content, if some of the water in the corn syrup is evaporated it can be used interchangeably. I don't know if these are equivalent in the UK, but it should help of you're using US based recipes. Sorry, I also meant to add that when I use glucose instead of Corn Syrup I increase the amount of liquid in the recipe ever so slightly...maybe by a few teaspoons or so and, conversely, reduce the amount of liquid when using corn syrup instead of glucose. I recently bought a DVD on cake decorating (from Jennifer Dontz - her CC username is JenniferMI... check out her cakes; they're STUNNING!). She makes chocolate fondant, which calls for corn syrup. I emailed her to ask if I could use glucose - as we can't get corn syrup here, but I thought they looked similar. She repli Continue reading >>

Liquid Glucose - The Answer To Perfect Ice-cream And More | Azelia's Kitchen

Liquid Glucose - The Answer To Perfect Ice-cream And More | Azelia's Kitchen

Liquid Glucose The Answer to Perfect Ice-Cream and More I think it was reading about Heston Blumenthal opening up a restaurant in London where his famous liquid nitrogen ice-cream will be served that jolted this quest of mine; how to make ice-cream at home that stays soft. After reading Kavey spost about an ice-cream shop in Camden Town, London, serving liquid nitrogen ice-cream, it seems theres a desire for supersoft textured ice-cream. Yes, liquid nitrogen makes super-duper soft ice-cream but whats the answer for the home cook? What about the rest of us? Go and purchase yourself a little bottle of liquid glucose, its adult and child-safeurmunless small child gets their little fingers into the sticky icky jar and runs fingers on your furniture! This post on liquid glucose is a follow up from Ice-Cream or Sorbet Too Firm in the Freezer? post where I searched into the problem of home ice-cream freezing too solid in the freezer and discovering the answer was liquid glucose, but I wanted to know more about the effect this inverted sugar has in ice-cream, why it helps to maintain it soft. Its sugar that has been boiled down with some water and a little acid until its thick and syrup like, it can take as little as 15 mins, at that point it becomes inverted sugar. What makes inverted sugar special is that once it gets to the broken-molecule down stage it cant go back to its former self, its molecules have been broken down to the extent they cant re-form and crystallise, it stays runny, thick and in syrup state. Think of any syrup like golden syrup by Tate & Lyle, molasses or corn syrup and thats what they are. It can be made from cane as golden syrup is, or potato, rice or wheat starch. In the US cornstarch seems the most popular choice. The other interesting thing about inv Continue reading >>

Neto Liquid Glucose Syrups

Neto Liquid Glucose Syrups

NETO Liquid Glucose Syrups have a high maltose content and have a mild sweet taste. Introduction to NETO Liquid Glucose Syrups NETO Liquid Glucose Syrups have a high maltose content and have a mild sweet taste. NETO Liquid Glucose Syrups are the ideal ingredient to enhance flavour, body and texture in your applications. They can also be applied in brilliant, high-clarity finished products, due to its exceptional resistance to high-temperature discolouration. NETO Liquid Glucose Syrups is available in: Looking for technical documents or samples? Contact our team today and start a conversation about how we can work together. This question is for testing whether or not you are a human visitor and to prevent automated spam submissions. Improve the binding characteristics in formed cereal snack bars, without losing out on texture, chewiness and sweetness. As a business, we rarely stand still. We invest a huge amount of time and energy in researching, assessing and analyzing trends and insights across both industries we work in. Developing a deep understanding of our customers is a big part of our product development approach. We have a great track record in offering support, training and opportunity to talented and ambitious young people that are looking to enter the food manufacturing industry. To build a truly great business, employing the best graduates is key. Although we dont have an official graduate programme, we are keen to recruit new graduates across a number of our business areas and locations. This product information is published for your consideration and independent verification.Tate & Lyle accepts no liability for its accuracy or completeness.We may change this information at any time.The applicability of label claims and the regulatory and intellectual prop Continue reading >>

How Do I Use Glucose Syrup/liquid Glucose When Baking Cakes, Specifically Victoria Sponge, Choc Fudge And Carrot Cake?

How Do I Use Glucose Syrup/liquid Glucose When Baking Cakes, Specifically Victoria Sponge, Choc Fudge And Carrot Cake?

Hi HalfPint, thank you for your reply, It was for a Chocolate Fudge Cake, ingredients are: sugar, wheat flour, vegetable oil, margarine, cocoa powder, glucose syrup, egg, salt, whey solids (not sure what this is either!?) and sweetened condensed milk. There are no quantities but I think she makes a 12" cake in 2 layers. I'm just guessing here: I think the glucose is to make the texture of the cake fudgey. I don't think you can omit it without affecting the texture of the finished product. Might be able to substitute with corn syrup, I think you use less of it (I'm just not sure how much). Whey solids are milk protein. Used in baking for clean taste, added texture, increased protein and longer shelf life ( ) Hi PieceofLayerCake, Thank you for your advice, very interesting. I feel I am getting caught up in thinking about emulating my customers previous supplier which is silly. I need to keep telling myself my business is Homemade cakes, emphasis on HOMEMADE. I think I need to reinforce that with my customer, tell them they may need to adjust their prices slightly because they are going from a large established family company (30 years old) to me in my kitchen just starting out. I don't want to start messing around with preservatives/additives for shelf-life, it's not what I am about. PieceofLayerCake is a trusted source on baking. Something I've learned over the years is to communicate your principles and your mission with you customers and STICK to them. If people know what to expect, they won't be disappointed when you deliver on that expectation. But, if you're wishy washy or vague....they will take advantage of that...to your disadvantage. Things like policies, recipes, flavors (I don't use raisins, I just don't), aesthetics, time limits (cake orders are to be 48 hou Continue reading >>

Pme 325ml Liquid Glucose Syrup For Sugarcraft Cake Baking 5060281182562 | Ebay

Pme 325ml Liquid Glucose Syrup For Sugarcraft Cake Baking 5060281182562 | Ebay

At Electric Mania we make sure our customer is provided with a service which is quick and efficient. Our core values are based upon delivering a speedy service both in delivering orders and responding to customer queries. We aim to provide quality products which meet the descriptions to a tee. If and when problems arise, which we do not deny can happen from time to time, we aim to rectify situations fairly and quickly. Our customer feedback which we are very proud of reflects the type of service delivered. The best way to contact us is directly through eBay questions. We answer 99% of questions within 24 hours and mostly within a matter of a few hours. Please note that any questions sent after 5PM on Saturday will not be answered until Monday. Orders will be dispatched using a variety of couriers and the Royal Mail.PLEASE NOTE THAT BY ORDERING FROM US, YOU ARE AGREEING TO OUR TERMS AND CONDITIONS FOR DELIVERY. BY PLACING THIS ORDER ONLINE FROM US, IT IS EXPECTED THAT YOU ARE AVAILABLE FOR DELIVERY WITHIN THE ESTIMATED DELIVERY TIMES, WHICH CAN BE BETWEEN 8AM TO 8PM MONDAY TO SATURDAY. IF YOU ARE NOT IN WHEN DELIVERY IS ATTEMPTED, OUR COURIERS OR THE ROYAL MAIL WILL RESERVE THE RIGHT TO DELIVER THE PARCEL TO ANY NEIGHBOR WITHIN 100M OF YOUR PROPERTY.We have a 98% success rate in dispatching orders same day if payment is received before 2pm. Each listing will specify which type of delivery option available. We reserve the right to refuse service to anyone.1st Class Royal Mail - takes 1 to 2 working days after dispatch2nd Class Royal Mail - takes 3 to 5 working days after dispatchSpecial Next Day delivery - delivered next working day before 1pm after dispatchInternational Deliveries - this will vary from country to country. For deilveries outside the European Union, pleas Continue reading >>

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