Glycerine is a vegetable-based glycerol used as an emulsifier, humectant, and antifreezing agent in professional pastry, confectionery, and ice cream applications. Its functional properties improve texture, moisture retention, and stability while facilitating the incorporation of fat and water phases in a wide range of preparations.
Use
Ideal for ice cream, sorbets, bonbons, truffles, mousses, ganaches, sponge cakes, sugar pastillage, and decorative applications, Glycerine improves smoothness, flexibility, and moisture retention while helping prevent ice crystal formation in frozen desserts. It is particularly useful in recipes requiring stable emulsions and prolonged freshness.
Incorporate directly into the preparation according to the desired application. Use in recipes containing both water and fat phases to improve emulsification and texture stability. In frozen desserts, it contributes to softer and creamier textures by lowering the freezing point.
Technical
