Glucose (glucose), organic compound, molecular formula C6H12O6. It is the most widely distributed and most important monosaccharide in nature. It is a polyhydroxyaldehyde. Pure glucose is colorless crystal, with sweet taste but not as sweet as sugar (ordinary people can't taste sweet taste), easy to dissolve in water, slightly soluble in ethanol, insoluble in ether. Natural glucose solution rotatory to the right, so it belongs to dextrose.
Glucose plays an important role in biology. It is the energy source of living cells and the intermediate product of metabolism, that is, the main energy supply material of living things. Plants can produce glucose by photosynthesis. It is widely used in confectionery manufacturing and medicine.
Powder product obtained from the mixture of dairy and non-dairy ingredients, through a technologically appropriate process. Powdered whey permeate, powdered palm vegetable fat, glucose-based powdered food and whey for drink (whey, glucose syrup, soy vegetable fat, buttermilk, sodium bicarbonate acidity regulator (INS500ii), mono emulsifier and fatty acid disaccharides (INS471), and aroma similar to natural butter), maltodextrin, sugar, salt, sodium carboxymethylcellulose thickener (INS466), and aroma identical to natural cream. GLUTEN-FREE. CONTAINS LACTOSE. ALLERGIC: CONTAINS MILK AND SOY DERIVATIVES.
Supplier: Rice gluten, corn gluten, sorbitol powder, sorbitol 70%, whey 80%, soya 90%, liquid glucose, invert sugar syrup, fructose syrup, maltodextrin, dextrose, potato starch, corn starch, lactose, crystalline fructose, non dairy
Glucose is food additive.
Invert sugar syrup is sweetener used in wine for foming.
Sugar is the generic name for sweet, soluble carbohydrates, many of which are used in food. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The "table sugar" or "granulated sugar" most customarily used as food is sucrose, a disaccharide of glucose and fructose. Sugar is used in prepared foods (e.g., cookies and cakes) and it is added to some foods and beverages (e.g., coffee and tea). In the body, sucrose is hydrolyzed into the simple sugars fructose and glucose. Other disaccharides include maltose from malted grain, and lactose from milk.
