Glucose P is a mixture of carbohydrates from starch produced by
hydrolysis, drying and sieving. It is made up of a specific mixture
of carbohydrates of different molecular sizes giving it particular
properties. It has a lower sweetening power than sucrose. The
diversity of molecular size of this mixture also allows it to mobilize
water more efficiently than sucrose.
Properties: sweetening
Recommendations for use: same application as powdered sugar
Typical applications include: sorbets, creams and iced desserts,
pastry products and fine bakery products
Sweetness: about 60% of that of beet or cane sucrose