Glucose

Glucose is a simple sugar (monosaccharide) that is a primary source of energy for living organisms. It is found naturally in fruits and plants, and is commonly produced commercially from the starch of corn, wheat, or potatoes through enzymatic or acid hydrolysis. It is a white crystalline solid that is soluble in water.

Glucose is widely used as a sweetener in the food industry, providing a less sweet taste than sucrose (table sugar) and contributing to texture and moisture retention. It is found in a vast array of products including baked goods, confectionery, jams, and desserts, where it can also act as a humectant and prevent crystallisation.

Glucose is a fundamental carbohydrate in the diet. The UK government's Eatwell Guide advises limiting the intake of free sugars, which includes glucose, to no more than 5% of total dietary energy. EFSA has evaluated glucose and its derivatives, and they are authorised for use as food additives in the EU and Great Britain. Evidence suggests that high intakes of free sugars can contribute to weight gain and dental caries.