Culinary Institute of America

Benefits of Glucose Syrup

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About
  • Makes cooked confections softer and easier to work with. Added to cooked sugar in the proper amount, it will increase its elasticity.
  • Is a humectant. That is, when it is added to baked goods, it helps to retain moisture, resulting in a moister product and a longer shelf life.
  • Is usually less sweet than sugar. For example, 42 DE corn syrup is only about 60 percent as sweet as cane sugar. By substituting this syrup for a percentage of the sugar in a formula, the sweetness of baked goods or frozen desserts can be decreased without sacrificing the textural advantages afforded by sugar.