What must often be added when using granulated sugar in a glaze base?
Answer
An acid component to prevent crystallization.
While granulated sugar is a functional sweetener base, its crystalline structure makes it prone to seizing up or crystallizing when heated without interference. When the sugar melts, if it cools down or if the conditions are not perfectly managed, it reverts into a gritty texture rather than a smooth syrup. To counteract this inherent tendency of granulated sugar, an acid component, such as orange juice, must be included. The acid works chemically to disrupt the formation of large sugar crystals, ensuring the final glaze remains smooth and uniform.
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