The Ingredient Glucose

Glucose is also known as corn sugar.

Glucose is a type of sugar found in many natural foods such as corn, grapes and honey. When processed in the body, sugar also creates glucose, which fuels the body and supports muscles and tissue.

Types

Glucose, also known as dextroglucose, dextrose, corn sugar or grape sugar, works as a sweetening agent for candies, baked good, soft drinks and more. This type of sugar does not crystallize easily and commonly becomes syrup when processed.

Functions

Adding glucose to foods increases the sweetness of taste. Although it is only half as sweet as sugar cane or beets, it gives many organisms energy to survive. Some complex carbohydrates such as pasta, cereal and white flour products turn into glucose during the digestive process in humans.

Misconceptions

Over 55 percent of Americans think that the name "high fructose corn syrup" has a negative connotation, according to the Good Housekeeping article, "High Fructose Corn Syrup and Sugar," and research done by the NPD Group. While many may think that corn syrup is worse, Samantha Cassetty, dietitian and author of the article, states that sugar and corn syrup have the same effects on the body and consuming too much of either will contribute to obesity.

References

• Science Buddies: Project Ideas: How Sweet it Is! Measuring Glucose in Your Food
• Epicurious: Food Dictionary: Glucose
• 3D Chemistry: Glucose
• Good Housekeeping: High Fructose Corn Syrup and Sugar: Samantha Cassetty