nougat; Boiled syrup contains albumen, fat, egg and gelatin. Foaming agents, gum arabic, starch, and agar may be used as texture modifiers. For nougats that are single and uncoated and with a weak texture, glucose syrup with DE=42 is used to maintain moisture. For coated nougats, glucose syrup DE=63 is suitable to provide and maintain moisture and prevent drying during storage, and for nougats without chocolate coating, chewy and without granular state, glucose syrup DE=36-38 or syrups with high maltose are recommended to maintain the viscosity of the syrup phase and prevent sticking.
