Description 

Glucose powder is a white crystalline sweetener with the molecular formula C₆H₁₂O₆. Containing an aldehyde group (-CHO) and multiple hydroxyl groups (-OH), it can form a cyclic structure. Highly soluble and refreshing in taste, it supplies quick energy, improves texture, and retains moisture, making it ideal for food and beverage applications.

Understanding Glucose Powder Properties

Glucose powder is a white crystalline sweetener with the molecular formula C₆H₁₂O₆. Containing both an aldehyde group (-CHO) and multiple hydroxyl groups (-OH), it forms a stable cyclic structure. Highly soluble and quick to absorb, glucose enhances taste, texture, and energy performance across food and beverage formulations.

• White crystalline powder, odorless, sweet taste
• Highly soluble in water, low crystallization risk in frozen foods
• Strong reducibility, reactive with Fehling’s and Tollens’ reagents
• Stable in a dry state, sensitive to strong acid/base or high heat
• Naturally safe, but requires moderated intake for blood sugar balance
  
  

Key Advantages of Using Glucose Powder

• Reliable energy source: Rapid absorption makes it ideal for quick energy needs.
• Texture improvement: Enhances viscosity, prevents staling, and retains moisture.
• Balanced sweetness: About 60–70% as sweet as sucrose, offering a refreshing taste.
• Versatile use: Fits seamlessly into beverages, baked goods, confections, and frozen foods.
  
  

Why Glucose Stands Out in Formulations

Compared to other sweeteners, glucose provides more than sweetness. Its moisturizing ability helps preserve product freshness, while its fermentability supports food processing. Unlike sucrose, it reduces crystallization in frozen desserts, making it essential in modern food manufacturing.

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