Description

Glucose (dextrose) is used in the food industry as a substitute for sucrose. Used in confectionery, soft candies, dessert chocolate, cakes and pastries. In the bread baking industry, glucose improves the fermentation process, gives the products porosity and good taste, and slows down the hardening of bread..

CAS No. 50-99-7

Chemical formula: C₆H₁₂O6