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glucose

A Dictionary of Food and Nutrition | 2005 | | Â© A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. (Hide copyright information) Copyright

glucose A six‐carbon monosaccharide sugar (hexose), with the chemical formula C₆H₁₂O₆, occurring free in plant and animal tissues and formed by the hydrolysis of starch and glycogen. Also known as dextrose, grape sugar, and blood sugar.

The major dietary carbohydrates are starches, which are polymers of glucose and disaccharides: sucrose (glucose‐fructose); lactose (glucose‐galactose); maltose and isomaltose, which are dimers of glucose.

It is used in the manufacture of confectionery, since its mixture with fructose prevents sucrose from crystallizing (see boiled sweets); it is 74% as sweet as sucrose.

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DAVID A. BENDER. "glucose." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 12 Nov. 2009 <http://www.encyclopedia.com>.

DAVID A. BENDER. "glucose." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (November 12, 2009). http://www.encyclopedia.com/doc/1O39-glucose.html

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