What ingredient in nougatine helps prevent excessive crystallization?

In nougatine, glucose plays a critical role in preventing excessive crystallization of sugar. When sugar is dissolved in water and heated, it can crystallize as it cools, which can result in a grainy texture undesirable in confections. The presence of glucose, a simple sugar, interferes with the crystallization process of sucrose (table sugar) by creating a more stable syrup. This is because glucose has a different molecular structure and does not readily crystallize, thus helping to maintain a smooth and uniform texture in the final product.

In addition, glucose syrup is often used in candy making to contribute to a chewy texture, further enhancing the overall quality of nougatine. This characteristic makes glucose essential for achieving the desired consistency and mouthfeel in nougatine, as it effectively inhibits the formation of unwanted crystals that could compromise the dessert's texture.