Glucose
A monosaccharide occuring naturally in fruit, some vegetables and honey with about half the sweetness of table sugar. Glucose used as the principal source of energy for most body functions , also known as dextrose, blood sugar, corn sugar and grape sugar. Glucose also a food additive used as a nutritive sweetener in processed foods such as confections and candies.
Glucose is a simple sugar with the molecular formula C6H12O6, which means that it is a molecule that is made of 6 carbon atoms, twelve hydrogen atoms, and six oxygen atoms. Glucose circulates in the blood of animals as blood sugar. It is made during photosynthesisfrom water and carbon dioxide, using energy from sunlight. It is the most important source of energy for cellular respiration. Glucose is stored as a polymer, in plants as starch and in animals as glycogen.
Glucose can be obtained by hydrolysis of carbohydrates such as milk sugar (lactose), cane sugar (sucrose), maltose, cellulose, glycogen, etc.
How Glucose Was Discovered
Glucose was first isolated in 1747 from raisins by Andreas Marggraf. The name glucose was coined in 1838 by Jean Dumas, from the greek glycos, sugar or sweet), and the structure was discovered by Emil Fischer around the turn of the century. In fact, there are 2 forms of glucose, the dextrose). In fact, the full name for common glucose is D-(+)-glucose, and its chemically correct name (using the IUPAC systematic naming system for organic molecules) is (2R,3S,4R,5R)-2,3,4,5,6-pentahydroxyhexanol!
The Function of Glucose in Culinary
You can substitute sugar straight over for glucose but you need to increase the wet ingredients or decrease the dry ingredients as glucose absorbs more liquids that regular sugar. Furthermore, it seems that if you cook with glucose and it’s not covered (e.g. as granola) you need to reduce the temperature to around 160C (320F) as it will otherwise get a burned taste, however, if the glucose is mixed into for example cake mix, I have had no problems or burnt taste from keeping the temperature at 175C (350F). In pretty much ever other regard when it comes to baking, it acts exactly like regular sugar.
In contrast to glucose powder which absorbs moisture (and therefore needing extra liquids added to a recipe), glucose syrup keeps the baking moist and soft (and keeps it from going hard) as long as you don’t use too much, then it goes sticky. It is also often used in icing and ice cream to keep it from going too hard and give it that smooth texture.
Glucose syrup is commonly derived from corn or wheat but can also be made from potatoes, rice and cassava. If you have a gluten intolerance or allergy you can safely eat glucose syrup.
glucose syrup can be corn syrup but corn syrup isn’t necessarily glucose syrup. The difference is that corn syrup often has fructose added and the water content is slightly higher.
Sources
@ Webster's New World Dictionary of Culinary Arts by Steven Labensky, Gaye G.Ingram, Sarah R.Labensky
@ https://www.ch.ic.ac.uk/vchemlib/mim/bristol/glucose/glucose_text.htm
@ https://exsugarholic.com/2013/06/30/using-dextrose-glucose-in-cooking-and-baking/
A monosaccharide occuring naturally in fruit, some vegetables and honey with about half the sweetness of table sugar. Glucose used as the principal source of energy for most body functions , also known as dextrose, blood sugar, corn sugar and grape sugar. Glucose also a food additive used as a nutritive sweetener in processed foods such as confections and candies.
Glucose is a simple sugar with the molecular formula C6H12O6, which means that it is a molecule that is made of 6 carbon atoms, twelve hydrogen atoms, and six oxygen atoms. Glucose circulates in the blood of animals as blood sugar. It is made during photosynthesisfrom water and carbon dioxide, using energy from sunlight. It is the most important source of energy for cellular respiration. Glucose is stored as a polymer, in plants as starch and in animals as glycogen.
Glucose can be obtained by hydrolysis of carbohydrates such as milk sugar (lactose), cane sugar (sucrose), maltose, cellulose, glycogen, etc.
How Glucose Was Discovered
Glucose was first isolated in 1747 from raisins by Andreas Marggraf. The name glucose was coined in 1838 by Jean Dumas, from the greek glycos, sugar or sweet), and the structure was discovered by Emil Fischer around the turn of the century. In fact, there are 2 forms of glucose, the dextrose). In fact, the full name for common glucose is D-(+)-glucose, and its chemically correct name (using the IUPAC systematic naming system for organic molecules) is (2R,3S,4R,5R)-2,3,4,5,6-pentahydroxyhexanol!
The Function of Glucose in Culinary
Generally glucose for baking and cooking uses comes in two forms: Powder and syrup. The powder looks a lot like icing (powdered) sugar but is not quite a fine and it is only 50-75% as sweet as regular sugar. By regular sugar, I mean caster sugar (or brown sugar or raw sugar) = sucrose. These are all made up of glucose and fructose (usually in a 1:1 ratio).
You can substitute sugar straight over for glucose but you need to increase the wet ingredients or decrease the dry ingredients as glucose absorbs more liquids that regular sugar. Furthermore, it seems that if you cook with glucose and it’s not covered (e.g. as granola) you need to reduce the temperature to around 160C (320F) as it will otherwise get a burned taste, however, if the glucose is mixed into for example cake mix, I have had no problems or burnt taste from keeping the temperature at 175C (350F). In pretty much ever other regard when it comes to baking, it acts exactly like regular sugar.
In contrast to glucose powder which absorbs moisture (and therefore needing extra liquids added to a recipe), glucose syrup keeps the baking moist and soft (and keeps it from going hard) as long as you don’t use too much, then it goes sticky. It is also often used in icing and ice cream to keep it from going too hard and give it that smooth texture.
Glucose syrup is commonly derived from corn or wheat but can also be made from potatoes, rice and cassava. If you have a gluten intolerance or allergy you can safely eat glucose syrup.
glucose syrup can be corn syrup but corn syrup isn’t necessarily glucose syrup. The difference is that corn syrup often has fructose added and the water content is slightly higher.
Sources
@ Webster's New World Dictionary of Culinary Arts by Steven Labensky, Gaye G.Ingram, Sarah R.Labensky
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