What is the difference between glucose and white sugar

1. The raw materials are different.

Glucose. Powder: Vitamin A

Vitamin B, vitamin C

Vitamin D, glucose.

White sugar: sugar cane, sugar beets.

2. Different uses.

Glucose powder: In candy, pastries, beverages, cold food, biscuits, tonic health liquid, medicines, jams, jelly products, honey processed products and other food industries, it can replace white sugar (sweetness is 60%-70% of sugar) to improve the taste of products, improve product quality, reduce production costs, and improve the economic benefits of enterprises.

Glucose powder has high hygroscopicity and is used in baked goods to keep the product soft, have a long shelf life, and increase the taste of food.

Glucose powder dissolves and absorbs heat, and is used in the production of beverages and cold foods, and the products produced have a cool and delicious feeling.

It is used for leather treatment, such as the treatment of sole leather and leather case leather, which can increase its softness.

Powdered glucose can be used in the spinning solution of the man-made fiber industry.

Glucose powder has a high maltose profile.

The pulp has similar functions and uses, and the sales market is close, and it can be produced according to customer requirements (the maltose content of glucose powder is 3%-5% at a lower level).

White sugar: White sugar is the most widely used sugar in daily life, is a commonly used condiment, but also the most commonly used sweetener, daily life refers to "granulated sugar" usually refers to white sugar.

Glucose is a monosaccharide, which can be directly supplied with energy, and it is also the only sugar that can be directly supplied with energy in the body, and it is a reducing sugar, which can react with weak oxidants, such as Filin reagent (similar reagents are used to check sugar in urine in hospitals) Dollens reagent (silver mirror reaction occurs).

White sugar, on the other hand, is sucrose, but it is not pure, while sucrose is a binary sugar that can be obtained from sugar cane (south) and beetroot (north).

Sucrose is a non-reducing disaccharide that is formed by the shrinkage of one molecule of glucose and one molecule of fructose at specific bond sites. It cannot react with the weak oxidants mentioned above. After being ingested by the human body, it is broken down into two molecules by the action of related specific enzymes, glucose participates in energy supply, or is converted into liver glycogen, muscle glycogen is stored in the body.

The differences between glucose and white sugar include differences in properties, absorption, and sugar. Glucose is a monosaccharide that is absorbed more quickly and has a lower sugar content than white sugar. White granulated sugar is a disaccharide that is absorbed more slowly than glucose and has a higher sugar content.

1.Different properties: glucose is a monosaccharide, an organic compound, a polyhydroxyaldehyde, usually a colorless pure crystal, a little sweet but not as good as white sugar, soluble in water, slightly soluble in ethanol; White sugar is refined white sugar squeezed from sugarcane and sugar beet, which is white, high in sweetness and belongs to disaccharide substances, which is one of the essential nutrients for the human body every day.

2.Different absorption: the heat released by the redox reaction of glucose is the key to the calories required by the human body**, and the body's absorption of glucose will be faster; White sugar is white in color, granules like sand, melts in the mouth, and is slightly slower than glucose in the body's absorption.

3.Different sugars: glucose has more water, and the sweetness and sugar are lower than that of white sugar; White sugar has less water content and will be converted into glucose after being eaten by the human body, and the sugar content is much higher than that of glucose.

Glucose: The component of glucose is the monosaccharide of glucose, which is a polyhydroxyaldehyde.

Sucrose: The components of sucrose are formed by the condensation and dehydration of the hemiacetal hydroxyl group of a molecule of glucose and the hemiacetal hydroxyl group of a molecule of fructose.

There are differences between glucose and white sugar in terms of chemical structure, calorific value and sweetness, and the use of the first car

1. Chemical structure:

Glucose is a monosaccharide, also known as a glucose monomer, which is a molecule made up of 6 carbon, 12 hydrogen, 6 oxygen atoms. Whereas, white granulated sugar is sucrose, also known as disaccharide, which is made up of glucose and fructose molecules. There are 12 carbon, 22 hydrogen, 11 oxygen atoms in the sucrose molecule.

2. Calorific value and sweetness:

Glucose has a lower calorific value than white sugar, but it has a higher sweetness than white sugar. This means that glucose provides less energy than white sugar in foods of the same sweetness, but requires less glucose to achieve the same sweetness.

3. Usage:

Grape Coffee Candy is mainly used in sports, as an energy** and supplement, to increase energy levels and restore strength. White sugar, on the other hand, is the most common edible sugar, used in pastries, candies, desserts and other foods, and it is also commonly used in cooking and baking to increase the sweetness and taste of foods.

Precautions for cooking and baking goods with white sugar:

1. Ensure the quality of white sugar: Choose high-quality white sugar and avoid using low-quality white sugar, because they may contain impurities that affect the taste and quality of food.

2. The amount of white sugar: When using white sugar in cooking and baking, make sure to use the right amount of white sugar. Too much white sugar will make food too sweet, while too little white sugar will affect the texture and texture of food.

3. Dissolution of white sugar: When using white sugar in cooking and baking, make sure that it is completely dissolved, so as not to affect the taste and quality of the food. You can stir the white sugar in hot water before cooking or baking until it is completely dissolved.

4. The color of white sugar: When using white sugar in cooking and baking, pay attention to its color. Excessive heating can turn the sugar brown, affecting the color and taste of the food.

5. Substitute for white sugar: In cooking and baking, other sweeteners can be used to replace white sugar, such as honey, maple syrup, fruit juice or artificial sweeteners. However, these substitutes may affect the taste and quality of food and need to be used in moderation.

6. Preservation of white sugar: White sugar should be kept in a dry and cool place to avoid moisture and moisture. If the sugar gets wet, it can be heated in the microwave for a while to dry out.

The above content reference: Encyclopedia - glucose.

The above content reference: Encyclopedia - white sugar.

Glucose is an energy supplement, when you have dizziness and you are too thin, drink a little glucose immediately, and the dizziness will gradually get better. In fact, glucose also contains a stimulant, you drink it when you participate in the sports meeting, and it will be faster when you run, which means that when you feel sleepy, you can drink it to refresh yourself and reduce fatigue.

White sugar is also one of the most important sources of energy, but because the sugar content of white sugar is too high, you can't eat more. (It has no other function of glucose).

Therefore, white sugar and glucose are different.

The chemical composition is different, glucose is a monosaccharide and white sugar is a disaccharide. In addition, sugar is 40 times sweeter than glucose. White sugar is digested by the body and eventually broken down into glucose.

1. Different definitions:

Glucose: Glucose, an organic compound with the formula C6H12O6. It is the most widely distributed and important monosaccharide in nature, and it is a polyhydroxyaldehyde.

White sugar: sucrose crystals made from sugarcane or sugar beet as raw materials, processed by extracting sugar juice, purifying, boiling crystallization and honey separation.

2. Different applications:

Glucose: can be used to replenish physical strength.

White sugar: moistens the lungs, relieves cough, and benefits the lungs, soothes liver qi, nourishes yin, seasoning, removes bad breath, and detoxifies salt and halogen.

Extended Information: Preparation method of glucose:

1. The aqueous solution of sugar obtained by partial hydrolysis of edible corn starch with food-grade acid and or enzyme is purified and concentrated. Due to the different degrees of hydrolysis, the amount of D-glucose contained can vary greatly. It is made from corn starch, which is called "corn syrup".

2. Glucose can be prepared by hydrolysis of hydrochloric acid or dilute sulfuric acid as starch as raw material. It can also be prepared by starch as a raw material under the action of starch saccharification enzyme.

Glucose is C6H12O6, which is a simple sugar that is the most basic sugar after our body digests food. It is fast-acting sugar, and blood sugar will rise immediately after eating. The sweetness of glucose is low.

White sugar, also known as sucrose, is a disaccharide formed by dehydrating one molecule of glucose and one molecule of fructose. When it enters the body, it is also broken down into glucose and fructose before it is utilized. It needs to be catalyzed by sucrase to be utilized. White sugar has a high sweetness.

White sugar is made from sugarcane, and glucose is not clear. I think glucose is better, it can provide the necessary energy for the body.

1. The sweetness is different.

Glucose: Pure glucose is colorless crystals that have a sweet taste but are not as sweet as sucrose.

White sugar: White sugar is white, clean, and has a high sweetness.

2. The molecular formula is different.

Glucose: Molecular formula C6H12O6

White sugar: molecular formula C12H22O11.

3. Different chemical properties.

Glucose: It is easy to decompose when heated under alkaline conditions. It should be stored tightly closed. After oral administration, it is quickly absorbed, and after entering the human body, it is used by tissues.

White sugar: sucrose and sucrose solution will produce a variety of different chemical reactions under the action of heat, acid, alkali, yeast, etc. The result of the reaction not only directly causes the loss of sucrose, but also produces some substances that are harmful to sugar production.

4. Different physiological uses.

Glucose: Glucose is mainly used in medicine as a nutrient for injection (glucose injection).

White sugar: sweet in taste and flat in nature. It can moisten the lungs and nourish the lungs, replenish the urgency, and use it directly.

1. Different properties: glucose is a monosaccharide, an organic compound, the most widely distributed substance in nature, a polyhydroxyaldehyde, usually a colorless pure crystal, a little sweet but not as good as sucrose, soluble in water, slightly soluble in ethanol; White sugar is refined white sugar squeezed from sugarcane and sugar beet, which is white in color, high in sweetness and belongs to disaccharide substances, which is one of the essential nutrients for the human body every day.

2. Different absorption: the heat released by the redox reaction of glucose sugar is the key to human life activities, and the absorption of glucose by the human body will be faster, which can be applied to food; White sugar is mainly used as food for white sugar and white sugar, the color is white, the particles are like sand and melt in the mouth, and the absorption of the human body will be slightly slower than glucose.

3. Different sugar: glucose has more water, ordinary glucose will have 10% water, and the sweetness and sugar content will be lower than that of white sugar; White sugar has less water content and will be converted into glucose after being consumed by the human body, and the sugar content is much higher than the glucose content.