Introduction

Glucose, a simple sugar, is a carbohydrate that serves as a primary energy source for living organisms. In the context of food additives, glucose has several important roles:

1. Sweetening Agent: Glucose is often used as a sweetener in various food products due to its natural sweetness. It is less sweet than sucrose (table sugar) but provides a consistent sweetness level.

2. Fermentation: In baking and brewing, glucose is crucial for fermentation processes where yeast converts sugars into alcohol and carbon dioxide, helping in the leavening of bread and the production of alcoholic beverages.

3. Energy Source: As a readily available source of energy, glucose is often added to sports drinks and energy products to provide a quick energy boost, especially during physical activity.

4. Preservative: Glucose can play a role in food preservation by affecting the water activity in food products, thereby inhibiting the growth of spoilage microorganisms.

5. Texture and Stability: In many food products, glucose is used to improve texture and stability. It can help retain moisture and enhance the mouthfeel of processed foods.

Specification