Glucose syrups – Glaze formation

Glazing is widely used on baked goods to improve their appearance and give some surface protection, e.g. meat and fruit pies and cakes. A glaze must remain shiny throughout the life of the product, must not crystallize and critically must not absorb water to make the product turn ‘soggy’. Low DE glucose syrups or maltodextrins are typically used for this purpose.

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