What is the Meaning & Definition of glucose

Considered one of the most important and used in the food group, glucose is a natural element that is normally obtained fruits or cereals processing and which serves both to sweeten also to grant other properties to the food, especially flexibility and durability. Glucose, irrespective of its use in the kitchen, is primarily a chemical element extremely important as food since it is there where much of living beings (including vegetables and plants) are getting the energy to survive. Glucose is the most abundant throughout nature organic element due to its presence in a wide range of natural elements: all vegetables and plants obtained it from the photosynthesis in which inorganic as water and sunlight are converted into food. In scientific terms, we can say that glucose is a monosaccharide, which means that it has a simple structure that cannot be break down more since it is the simplest structure from which more complicated structures like other types of sugars are armed. The molecular formula or the structure of the molecules of glucose is C6H12O6, which means that this structure is formed by six molecules of carbon, twelve hydrogen molecules and six oxygen molecules.
Glucose is a sugar that is present naturally in elements such as fruits or honey. Fruits also have another type of natural sugar called fructose. This is easily proven to taste different fruits or honey and one immediately differentiates its sweet flavor. However, sugar or glucose also can be obtained from other elements but at the industry level: when processing different cereals such as corn and wheat, separates the starch and from a known as enzymatic hydrolysis process glucose can be obtained also.
Article contributed by the team of collaborators.