Atomised glucose

Glucose atomisé

What it is

It is glucose syrup sprayed into a hot chamber and dried in flight, so what lands is a powder of the same dextrins with the water gone. Confectioners buy it by dextrose equivalent — around DE 21 for sorbets, higher when they want sweetness — and it is the DE, not the weight, that says how it will behave.

In the kitchen

Use it to raise the dry matter of a sorbet without raising sweetness: replacing 3 to 5 % of the sugar with DE 21 powder gives body and stops the ice going coarse. Sift it into the dry sugars before it meets any liquid, or it lumps instantly.

Goes with

White sugar Glucose syrup Invert sugar Cream Dextrose Sorbitol

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