Glucose Nishi em pó 1 Kg

This powdered dehydrated glucose syrup prevents lactose or sucrose crystallization, ensuring smooth textures and flavors in desserts like creamy ice cream, silky pudding, or perfect caramel. It is used in ice cream, gums, jellies, controlling sugar crystallization, and in meat for fermentation, bread for moisture retention, and sauces for consistency.

• The description claims that it prevents lactose or sucrose crystallization.