Liquid glucose or glucose syrup is used in the production of a wide variety of products. It is a fundamental ingredient in the production of sweets, cakes, pastries, sugar decorations or chocolates, etc. Another use that glucose syrup can have is as a lubricant for flan moulds, adding a little water to ensure better sliding of the ingredients. Liquid glucose or glucose syrup prevents ice cream from crystallising and enhances its creamy consistency. It is also used as a stabiliser in the ice cream production process.
The main uses of egg albumin are in baking and confectionery, where it is used as a foaming agent, a stabilizer to prepare meringue, milkshakes or as a food supplement for people who practice some sporting activity.
