What is glucose?
Living cells in plants and animals get most of their energy from glucose, a monosaccharide. It’s a basic building block for starches and is commonly derived from corn and rice, but it’s also in many fruits and honeys. It’s ALWAYS combined with other sugars, especially fructose. Alone, glucose metabolizes quickly, flooding the system with energy, then dissipating. Some people experience this as a blood sugar spike. When glucose is combined with other common sugars, the other sugars help sustain its benefits. Compared to other common cooking sugars (sucrose and fructose), glucose is the least sweet and is slow to taste sweet, peaks at about half the sweetness of sugar and lingers. It caramelizes at 300° F/150°C and crystallizes, given enough time and the right temperature.