What ingredient can be added to control crystallization during syrup production?

In syrup production, controlling crystallization is crucial for achieving a smooth texture and preventing the formation of unwanted sugar crystals. All of the listed ingredients—lemon juice, corn syrup, and glucose—are effective in this role, making the correct choice comprehensive.

Lemon juice is acidic and helps to invert sugar, which reduces the overall sugar concentration and limits crystallization because it creates a more complex mixture of sugars that do not crystallize as easily.

Corn syrup contains glucose, which inhibits the growth of sugar crystals. By adding corn syrup to the syrup mixture, the glucose acts as an interfering agent, making it more difficult for crystals to form.

Glucose syrup, specifically, is another form of sugar that also prevents crystallization due to its similar mechanism of action. The presence of glucose in the syrup disrupts the formation of a sugar crystal lattice.

Combining all three ingredients can enhance their effectiveness in controlling crystallization, leading to a smoother and more stable syrup. Therefore, it's clear that each ingredient plays a valuable role in the process, supporting the choice of including all of them as solutions to the issue of crystallization in syrup production.