All You want To Know : GLUCOSE
Commercial glucose is a thick, viscous, clear syrup. It contains dextrin gum that retards the crystallisation of sugar. When it is used in sugar boiling, or making products such as caramel sauce and marzipan, glucose keeps the product pliable, and allows you to work with it for a longer time. It can also be used in cakes and biscuits. Note: all sugar products are hygroscopic- that is, they all absorb moisture from the atmosphere. Sugar itself will become damp and sticky. Products cooked with sugar will also absorb moisture and, in the case of crisp biscuits for example, go soft. Proper storage is essential to overcome these problems.
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