Atomized Glucose -TEXTURAS – SOLEGRAELLS

Description

Sugars by Solegraells, such as Atomized Glucose are specialized sugar products used for their distinct properties in the food industry, particularly in baking, confectionery, and molecular gastronomy. They offer unique functionalities, such as improved texture, stability, and sweetness control.

Composition: Atomized glucose is a dehydrated glucose syrup in powder form. It is derived from the hydrolysis of starch and consists primarily of glucose (dextrose), along with maltose and higher oligosaccharides.
• Properties:
o Mild Sweetness: Compared to table sugar (sucrose), atomized glucose is less sweet. This makes it ideal for recipes where sugar content needs to be controlled while still maintaining sweetness.
o Hygroscopicity: Atomized glucose has a strong ability to attract and retain moisture, which helps maintain the softness and shelf life of baked goods, candies, and confections.
o Texture Enhancer: Its fine powder form makes it ideal for use in dry mixes, improving the texture and providing smoothness in various food preparations.
o Solubility: It dissolves easily in water, which makes it versatile for various culinary applications, from pastries to sauces.

Uses:
o Baking: Atomized glucose is used in bakery products like cakes, cookies, and pastries to improve moisture retention, texture, and shelf life.
o Confectionery: It’s common in candies and sweets to provide a smooth texture and prevent crystallization.
o Ice Cream and Sorbet: In frozen desserts, atomized glucose helps reduce the freezing point, giving a smoother texture and preventing ice crystal formation.

Sauces and Dressings: Its easy solubility makes it ideal for adding sweetness and texture without overpowering the flavor.

Summary of Benefits:
• Atomized Glucose:
o Mild sweetness, making it versatile for recipes that need sweetness control.
o Excellent for moisture retention in baked goods and confections.
o Provides smooth texture in frozen desserts and prevents crystallization.
o Useful in dry mixes and easy to dissolve in liquids.
• Trehalose Dihydrate:
o Low sweetness (45% of sucrose), ideal for subtle sweetening.
o Stabilizes proteins and other molecules, improving shelf life and product quality.
o Retains moisture in baked goods, frozen foods, and confections.
o Heat-stable, suitable for high-temperature applications.
These sugar products offer professional chefs and food manufacturers the ability to control sweetness, improve texture, extend shelf life, and stabilize delicate ingredients in a wide range of culinary applications.