glucose syrup

This term refers to a specific industrial and culinary ingredient. In professional baking and confectionery, it is prized for its ability to inhibit the crystallization of sucrose, ensuring that candies and glazes remain smooth and clear rather than becoming grainy.

Because it is a mass noun representing a substance, it is treated as uncountable. It is typically measured by volume or weight (e.g., "a cup of glucose syrup" or "500 grams of glucose syrup") rather than as a discrete unit.