Crystallization of glazed puddings

Hi everybody! I have crystalization problems! We use glaze to cover puddings. The glaze´s composition is 86% powdered sugar and 14% albumin . The product is st…

1. Food R&D Emeritus reply

   How about mixing a glucose syrup in your formulation or any syrup like honey or invert sugar to control it. 80 90% Fructose sugar in syrup would help also. Having such sugar would…

2. Ufuk Ayyıldız reply

   I agree with @Roy using invert sugar is the best way. if you use glucose about 30% of total sugars i think it is enough. Second way may be this; Prepare a water and sucrose soluti…

3. Wayne Van Nieuwenhuizen reply

   Cracking of glaze can be aided with gum Arabic or Gum Acacia, neutral in taste