D-glucose

D-glucose, also known as dextrose, is a simple sugar (monosaccharide) and a primary source of energy for living organisms. It is naturally present in fruits, honey, and plants. In food production, it is typically manufactured from starches, such as corn, wheat, or rice, through a process called enzymatic hydrolysis.

Manufacturers add D-glucose primarily as a sweetener to enhance taste and as an energy source. It is commonly found in confectionery, baked goods, sports drinks, and dietary supplements. It can also contribute to browning reactions and texture in certain food products.

D-glucose is generally recognized as safe (GRAS) by the FDA. As a sugar, consuming D-glucose contributes to the total amount of added sugars in the diet. The 2025-2030 Dietary Guidelines for Americans recommend no specific amount of added sugars, advising at most 10 grams of added sugars per meal. JECFA has not set a specific acceptable daily intake (ADI) for D-glucose, as it is a fundamental macronutrient rather than a food additive requiring such evaluation. Excessive intake of any sugar can contribute to health issues like weight gain and dental cavities.