Glucose Sugar
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What it is
Glucose sugar is a simple sugar, also known as dextrose, that is a basic building block of carbohydrates. It is naturally present in many foods, especially fruits, and is the primary source of energy for the body's cells. In food production, it is often made by breaking down starches from corn, wheat, or potatoes.
Why it's used
Manufacturers add glucose sugar to foods primarily as a sweetener to enhance taste. It also contributes to browning in baked goods, adds body and texture, and can act as a humectant to keep products moist. It is commonly found in candies, baked goods, processed snacks, and beverages.
Health notes
Glucose is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). As a sugar, it provides calories and energy. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars and suggest limiting added sugars to at most 10 grams per meal. Excessive intake of added sugars, including glucose, is associated with increased calorie intake, which can contribute to weight gain and other health concerns. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has not set an acceptable daily intake (ADI) for glucose as it is a fundamental nutrient.
Allergen info
Not a major allergen. While it can be derived from wheat or corn starch, the refining process typically removes allergenic proteins.