What is the Difference Between Glucose Powder and Glucose Syrup in Ice Cream Production?

What is the difference between glucose powder and glucose syrup and how does this difference impact the final result of the ice cream?

Making artisanal or industrial ice cream requires careful selection of ingredients to achieve the desired texture, flavor, and creaminess.
Two commonly used ingredients are glucose powder and glucose syrup.
But what is the difference between them, and how does this difference impact the final result of the ice cream?
In this article, we will explore in detail these two forms of glucose and their role in ice cream production.

What is Glucose Powder?

Glucose powder is the solid, dehydrated form of glucose, a type of simple sugar derived primarily from cornstarch.
It is produced by hydrolyzing starch, followed by a drying process that removes all the water, resulting in a fine, soluble powder.

Properties of Glucose Powder

• Solubility: Highly soluble in hot water, but may require more time to dissolve in cold liquids.
• Sweetness: Less sweet than regular sugar (sucrose), with about 70-75% of the sweetening power.
• Crystallization Effect: Helps prevent unwanted crystallization in frozen products.
• Stability: Has a longer shelf life due to the absence of water.

Use of Glucose Powder in Ice Cream Production

In ice cream production, glucose powder is used to:

• Adjust Sweetness: Provides additional sweetness without making ice cream overly sweet.
• Reduce Freezing Point: Helps control the formation of ice crystals, keeping ice cream softer at cold temperatures.
• Improve Texture: Contributes to a creamier, smoother texture.
  

What is Glucose Syrup?

Glucose syrup is a liquid glucose solution obtained through the incomplete hydrolysis of starch, resulting in a mixture of glucose and other sugars.
It is a viscous, transparent and sticky liquid, widely used in the food industry.

Properties of Glucose Syrup

• Viscosity: It has a thick consistency, similar to honey.
• Sweetness: It is also less sweet than sucrose, with a sweetening power that varies according to the concentration.
• Effect on Crystallization: It is excellent in preventing crystallization, thanks to its liquid nature and composition.
• Contribution to Moisture: It adds moisture to the final product.

Use of Glucose Syrup in Ice Cream Production

In the context of ice cream, glucose syrup is used to:

• Prevent Ice Crystals: Its ability to interfere with the formation of ice crystals keeps the ice cream creamy.
• Makes Handling Easier: Being liquid, it is easier to incorporate into mixtures.
• Improve Consistency: Contributes to a thicker and smoother texture.

Differences Between Glucose Powder and Glucose Syrup in Ice Cream Production

Physical Form

• Glucose Powder: Solid powder, requires prior dissolution.
• Glucose Syrup: Viscous liquid, ready for immediate use.
  

Solubility and Handling

• Powdered Glucose: May require heating for complete dissolution, especially in large quantities.
• Glucose Syrup: Easy to incorporate due to its liquid form.
  

Impact on Texture and Consistency

• Powdered Glucose: Contributes to a creamy texture, but may result in a slightly drier ice cream if not balanced with other ingredients.
• Glucose Syrup: Provides a denser texture and smoother mouthfeel due to its moisture content.
  

Sweetness and Flavor

Both are less sweet than sucrose, but:

• Glucose Powder: Allows for more precise control of sweetness when combined with other sugars.
• Glucose Syrup: May add a slight additional flavor depending on purity.
  

Effects on Freezing Point

Both: Reduce the freezing point, but glucose syrup, being liquid, may have a more pronounced effect.

Which One Should I Use and When?

The choice between glucose powder and glucose syrup depends on several factors:

• Type of Ice Cream: Water-based ice creams (sorbets) may benefit more from glucose syrup to prevent ice crystals.
• Production Process: If the equipment allows for efficient heating and mixing, glucose powder can be easily incorporated.
• Desired Texture: For a thicker, smoother texture, glucose syrup is preferable.
• Ease of Use: Glucose syrup is more convenient, but glucose powder has a longer shelf life and is easier to store.
  
  

Conclusion

Both glucose powder and glucose syrup play important roles in ice cream production, influencing the texture, creaminess and stability of the final product.
The choice between one or the other will depend on the specific needs of your recipe and the result you want to achieve.
Try both and find out which one best suits your production process and pleases your customers’ taste buds.