Which ingredient can also help reduce crystallization in nougatine along with glucose?

Using cream of tartar in nougatine is effective for reducing crystallization. Cream of tartar, a byproduct of winemaking, acts as an acid that helps invert some of the sugar present in the mixture. This inversion creates glucose and fructose from sucrose, which are less likely to crystallize. When sugar crystallization occurs, it can lead to a gritty texture, which is undesirable in nougatine, a smooth and crunchy confection.

Incorporating cream of tartar not only helps in achieving a smoother texture but also results in a more stable sugar syrup. This allows for better control during the cooking process and improves the final product's consistency and flavor. This property makes cream of tartar a valuable ingredient alongside glucose, which is already known for its ability to interfere with sugar crystallization due to its composition.

Other options, while they may have their own properties in cooking and baking, do not specifically contribute to minimizing crystallization in the same effective manner as cream of tartar does in this context.