Ingredient

Glucose

"The Sweet Science: Unveiling the Power of Glucose"

Glucose, also known as dextrose, is a simple sugar that occurs naturally in fruits, vegetables, and honey. It is a colorless and odorless crystalline powder with a sweet taste. In its pure form, glucose is highly soluble in water and is commonly used as a sweetener in various food and beverage products. It provides quick energy to the body and is an essential component of many physiological processes. Glucose is often used in baking, confectionery, and as a sweetening agent in processed foods.

Isolated purified ingredients (including mineral or synthetic)› Sugars and similar› Sugars (mono- and di-saccharides)› Mono- di-saccharides other than sucrose

Glucose has a sweet taste with a mild flavor that enhances the overall sweetness of a dish or product.

Origins and history

Glucose has been a part of human history for centuries. It was first discovered by the Swedish chemist Andreas Marggraf in 1747. However, its importance in human metabolism was not fully understood until the 19th century. Glucose gained prominence in the field of nutrition and medicine, particularly in the treatment of diabetes. Today, it is produced commercially through the hydrolysis of starch, making it widely available for various applications.

Nutritional information

Glucose is a source of instant energy, providing 4 calories per gram. It is easily absorbed by the body and is an essential fuel for the brain, muscles, and other organs.

Allergens

Glucose does not contain any known allergens.

How to select

When purchasing glucose, look for high-quality brands that are labeled as pure and free from additives or impurities. Check the packaging for any signs of damage or tampering.

Storage recommendations

To maintain the freshness and quality of glucose, store it in an airtight container in a cool, dry place away from direct sunlight. Avoid exposure to moisture, as it can cause clumping.

How to produce

Glucose is primarily produced through the hydrolysis of starch, which can be done on an industrial scale. However, it is not practical for amateurs to produce glucose at home.

Preparation tips

Glucose is most commonly used as a sweetener in baking and confectionery. It can be added to recipes to enhance sweetness, improve texture, and increase moisture retention. When using glucose in recipes, it is important to follow the recommended measurements, as excessive amounts can affect the texture and taste of the final product.

Culinary uses

Glucose is widely used in the culinary world for its sweetening properties. It is commonly used in baking to enhance the sweetness and texture of cakes, cookies, and pastries. Glucose is also a key ingredient in confectionery, where it helps prevent crystallization and provides a smooth texture in candies, chocolates, and syrups.