GlazeA sweet glaze is a thin, spreadable, and often sugary icing or liquid that hardens when it dries. It can be of any color, though transparent glazes are invisible on colored material unless the '''glaze''' may have been painted with fat-based food coloring. Glazes may also be made from a sugar concentrate (such as maple syrup, corn syrup, honey, or agave nectar), flavorings such as vanilla extract and caramel, fruit pulp purees, fruit juices, water, and gelatin. In some cases, an extremely small amount of starch may be added to keep the liquid from '''absorbing''' into the food below.
In some cases, a glaze is made from reducing fruit juice or wine to a thick syrup, then cooling it to make an intensely flavored sticky liquid. A mixture of sugar and water cooked until it becomes slightly syrupy is sometimes called a simple since it is primarily used as a base for further cooking.
A savory glaze is typically a mixture of ingredients that are reduced into a thick, flavorful liquid. A common example is the ubiquitous chicken glaze made with water, fat (such as oil or butter), and concentrated chicken stock that was popularized by industrial foodservice and currently employed in restaurant kitchens. '''Meat glazes''' may also be used for barding roasted meats, adding flavor and shine.
Meat glazes are typically made by reducing or thickening the juices that drip from meat as it cooks. Classic examples include the fond (a French word denoting the browned residue of meat left in a pan after cooking) deglazed with wine or stock to make a quick sauce; the juices squeezed from roasted meat; and the fat rendered from bacon, salt pork, or duck. A recipe for an Italian "gastro-glace" (a reduction of wine, broth, and meat juices), called "sugo di carne," appears in Pellegrino Artusi's book Science in the Kitchen and the Art of Eating Well.
Many glazes in cuisines around the world are made into a light syrup with sugar, then combined in different ways with meat drippings or stock to create flavor-enhancing sauces. For example, in Chinese cuisine sweetened soy sauce is used as a base for many traditional sauces, though others may be made with chicken stock (for example, sweetened soy sauce combined with chicken stock is called "dou-jiang").
The term glaze also refers to the layer of colored lacquer that forms over time on objects made in various East Asian cultures. The Japanese potter Mingei Lóng made a clear distinction between his glazing and that of western pottery by noting that "the purpose of the glaze for a Japanese pot is not to cover, but to color. The beauty and depth of it lie in its transparency."
Global glaze production
According to a report by Glaze Food Global, the global production of glaze food is forecast to reach 2.7 million tonnes in 2019, up from 2.4 million tonnes in 2014. The North American market is expected to grow at the fastest pace, with an estimated CAGR of 5.5% during the forecast period. The market in Asia-Pacific is also expected to grow at a significant pace, due to the growing demand for glaze food products in the region.
The report provides an in-depth analysis of the global glaze food market, with a focus on the key regions of North America, Europe, and Asia-Pacific. It offers insights into the demand and supply dynamics of the market and provides an overview of the competitive landscape. The report also includes a detailed segmentation of the market by product type, application, and geography.