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sugar in savory applications

cjbleid

By cjbleid
in Pastry & Baking

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cjbleid

cjbleid

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I am wondering if any one uses sugar, most likely invert sugars to aid in the texture of purees, savory or sweet.

I tipically use liquid glucose to help smooth out savory purees, I have found this helps emulisfi purees in general and especially ones that tend to be watery.

would dry or liquid glucose be better for this application? or is there even a more effective sugar.

I expermented with glucose first just because it is produced from starch and is 1/3ird less sweet the sugar.

thanks..

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