Liquid glucose is a culinary ingredient, which is obtained from the dehydration of starch, which is a complex substance, composed of carbohydrates, which is present in many foods, such as cereals, vegetables, legumes, Potatoes, fruits, and pulses. Liquid glucose is obtained by carrying out a chemical reaction, which consists in hydrolyser starch, in the presence of acids, or enzymes, which will decompose carbohydrates into glucose, maltose, and sucrose, depending on the techniques used. Liquid glucose is a culinary ingredient, which is used in cooking, to make pastries, confectionery, ice cream, creams, mosses, muslinas, Bavarians, cheesecakes, verrines, charlottes, sorbets, granita, slushes, milkshakes, smoothies, cocktails, or drinks, depending on the recipes. It is also used to garnish, decorate, or accompany, dishes, sauces, marinades, vinents, marinades, soups, veloutés, broths, consumed, fondues, raclettes, gratins, pasta , rice, potatoes, vegetables, fish, crustaceans, molluscs, meats, poultry, cold meats, cheeses, pastries, confectionery, drinks, liqueurs, or cocktails, according to the recipes.
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