[LMB] Glucose (was Re: Sees Candy (was OT: Chocolate Alert))

[Mark Allums]

Michael R N Dolbear wrote:
>> From: Paula Lieberman <paal at gis.net>
>> Date: 28 April 2007 03:43
> 
>> From: "Patricia A. Swan" <zafaran at sff.net>
> 
>>> Can anyone recommend a brand of glucose and somewhere to order 
>>> it in the USA?  All the table/cooking sugar around here is 
>>> sucrose, and I've never seen a sugar that was pure glucose/dextrose.
>> I've seen imported Lyle's Golden Syrup in larger supermarkets. 
> 
> Dextrose and sucrose, I understand. (I only have an own label version in my
> store cupboard,  "partially inverted refiner's syrup" so neither glucose
> nor pure dextrose.)


Somebody set me straight.  I can give confusing information about 
digital audio players 'til the cows come home, but I know only so much 
about different types of sugar.  I know fructose is a naturally 
occurring sugar, but that the corn syrup contains it because of a 
chemical engineer's dream of artificial manufacturing with catalysts and 
tubes and pipes and vats in a factory.  Archer Daniels Midland, and all 
that.  But I thought corn syrup itself was dextrose.

Also, I was under the impression that sucrose and dextrose were 
converted to glucose in the digestive process.  Why would anyone prefer 
glucose syrup to sucrose (cane sugar) in say, lemonade?

Speaking of Dr. Pepper, there is available around here (East Texas) Dr. 
Pepper made from cane sugar, using the older recipe.  I have an 
unsubstantiated theory that it's presence in the marketplace is due to 
the Hispanic segment of the population.  I'm told that they still use 
sugar to make soda pop in Mexico.  When I indulge in Dr. Pepper (I 
shouldn't very often, being diabetic), I prefer the old recipe.  The 
drawback is that it costs $8-10 a case, whereas standard Dr. Pepper can 
be had on sale for $4 a case.

--Mark Allums