

Dextrose
Glucose is a simple sugar, monosaccharide, and is one of the most important carbohydrates.
It is used as an energy source in animals and plants. It is also one of main products of photosynthesis and serves as a starting substance for respiration.
Natural form (D-glucose) is also called dextrose, especially in the food industry. Glucose is universal fuel in biology.
Perhaps the diversity of glucose usage (as compared with fructose) can be explained by its availability in primitive biochemical systems. Chemical bonding of glucose and fructose produces sucrose, while starch, cellulose and glycogen are some of glucose polymers (polysaccharides).
Glucose is commercially produced by hydrolysis of starch which can be obtained from a variety of crops – while, for example, it is almost exclusively corn in the USA, rice, wheat, cassava, etc. are being used in various other countries.
Because glucose is a basic need for many organisms, proper understanding of its chemical structure has provided a large contribution to the overall progress in organic chemistry.
In food industry, dextrose has very wide application in the production of the spice mixtures for the meat industry, ice cream, bakery, production of powder products, etc.
CAS: 50-99-7 Molecular formula: C6H12O6 Molecular mass: 180,16 g mol−1