Glucose

Glucose is produced commercially via the enzymatic hydrolysis of starch. Many crops can be used as the source of starch. Maize, rice, wheat, cassava, corn husk and sagoare all used in various parts of the world. Most commercial glucose occurs as a component of invert sugar, a roughly 1:1 mixture of glucose and fructose. Glucose has approximately 75% the sweetness of table sugar.


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