Is there anything I could add in small amounts to a supersaturated glucose solution, for instance glycerin, to prevent glucose sugar crystals from precipitating out at room temperature (60-75 degrees F)?
You can make it by adding more sugar to water than will dissolve at room temperature, heating the mixture until the solubility limit has been increased enough to allow all of the sugar to dissolve, suspending a string in the hot solution, and allowing the solution to cool slowly back to room temperature.
https://preparatorychemistry.com/Bishop_supersaturated.htm
One way to prevent the crystallization of sucrose in candy is to make sure that there are other types of sugar—usually, fructose and glucose—to get in the way. Large crystals of sucrose have a harder time forming when molecules of fructose and glucose are around.
https://www.exploratorium.edu/cooking/candy/sugar.html
Crystallization/precipitation may be prevented by adding an interferent, such as acid (lemon, vinegar, tartaric, etc.) , during the boiling procedure.
https://opentextbc.ca/modernpastryandplateddesserts/chapter/crystallization/
Thank you Chinaza, that helps me a lot. Thanks for the links. I'm trying to get some "nectar" shelf stabilized, and want to take the guess work out of it. I know that honey has to be about 82 degrees brix to not ferment on the shelf, so that is my model. So far, I took some of my nectar (fermented blackberries with equal parts sugar for one week, then strained (extracts juices by osmotic pressure). *This came out to about 62 degrees brix. I then did a lot of calculations to figure out exactly how much sugar I would need to add to get it to 82. I mixed in what would dissolve, then heated what wouldn't dissolve with some juice until it melted, let it cool, then mixed it in with the rest. I only got up to about 73 degrees brix, with temperature adjusted, but I'll add a little more and see how it goes. Mb I'll add a little vinegar too, but I'd like to do more research to figure out how to dial that method in.
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