Dextrose, honey

Among the principal natural sugars are fructose, glucose (also called dextrose), honey, invert sugar, lactose, maltose, raffinose and stachyose, sucrose, sugar alcohols, and xylitol. 

D-Fmctose [57-48-7] (levulose, fmit sugar) is a monosaccharide constituting one-half of the sucrose molecule. It was first isolated from hydroly2ed cane sugar (iavert sugar) ia the late nineteenth century (1,2). Fmctose constitutes 4—8 wt % (dry sugar basis (dsb)) of many fmits, where it primarily occurs with glucose (dextrose) and sucrose (see Carbohydrates Sweeteners). It also makes up 50 wt % (dsb) of honey (3,4). 

Dextrose (D-glucose) is by far the most abundant sugar in nature. It occurs either in the monosaccharide form (free state) or in a polymeric form of anhydrodextrose units. As a monosaccharide, dextrose is present in substantial quantities in honey, fmits, and berries. As a polymer, dextrose occurs in starch, cellulose (qv), and glycogen. Sucrose is a disaccharide of dextrose and fmctose. 

In nature, fmctose (levulose, fmit sugar) is the main sugar in many fmits and vegetables. Honey contains ca 50 wt % fmctose on a dry basis. Sucrose is composed of one unit each of fmctose and dextrose combined to form the disaccharide. Fmctose exists in polymeric form as inulin in plants such as Jemsalem artichokes, chicory, dahlias, and dandeHons, and is Hberated by treatment with acid or enzyme. 

Dextrose was doubtless known to the ancients because of its occurrence in granulated honey and evaporated wine musts. Efforts to prepare the sugar as an article of commerce were not made until the beginning of the nineteenth century. 

Sampling.—At least 250 grams of honey are required and this should be stored in a glass vessel with a ground stopper. The sample must first be thoroughly mixed, especially if there is even incipient separation into an upper liquid portion, mainly of levulose, and a lower minutely crystalline portion of dextrose. If the sample is to be taken from a large vessel) the whole of the contents should be carefully mixed and small amounts taken from different points in the bulk and thoroughly mixed. 

Liquid glucose is an extremely viscid substance that imparts both body and sweetness to liquid formulations. It is obtained by the incomplete hydrolysis of starch and consists chiefly of dextrose, dextrins, maltose, and water. It imparts a characteristic odor and flavor to the formulation in similar fashion to honey and molasses, but to a lesser degree. Although liquid glucose is not a pure chemical entity, its method of manufacture can be well controlled, and batch-to-batch variability is usually not significantly problematic. The same is not true of honey and molasses, in which quality depends on uncontrollable natural factors. 

Fructose, a monosaccharide sugar, occurs naturally in honey and a large number of fruits. It may be prepared from inulin, dextrose, or sucrose by a number of methods. Commercially, fructose is mainly manufactured by crystallization from high-fructose syrup derived from hydrolyzed and isomerized cereal starch or cane and beet sugar. 

A bout 70 farm products of varying carbohydrate content furnish over 90% of all the raw materials for over 2000 varieties of confections. This paper is limited to the sweeteners used in confections, which on a dry basis are practically pure carbohydrates. Common sweeteners used in confections are refined crystalline cane or beet sugar, brown sugars, liquid sugars, corn sirup, dextrose, sorbitol, starches, molasses, honey, and maple sugar. 

Sucrose is the sugar used most extensively in curing meat. In experiments carried out by the Department of Scientific Research of the American Meat Institute on hams and bacon, no difference in the finished product or course of the cure was found when beet or cane sugar was used. Raisin sirup, honey, molasses, and different grades of refiners sirups have been used to a limited extent in curing meats. Dextrose and corn sugar sirup are used in some meat products. 

In the case of fruit butters chis is extended to include brown sugar or invert brown sugar sirup. Honey may also be used in these foods either alone or in combination with sugar or invert sirup. However, corn sirup or dextrose may be used only to a limited extent in combination with these sugars. 

Andre Dumas first used the term ( glucose ) in 1838 to refer to the sweet compound that comes from honey and grapes. Later, Kekule (Section 7.1) decided that it should be called dextrose because it was dextrorotatory. 

Date Honey, Mlsc. Dextrose Corn HPCS Svrup Saccharin Sugar Total... 

The most common hexose, D-glucose, C6H12O6, also known as dextrose and blood sugar, is found in fruits, vegetables, corn syrup, and honey. It is a building block of the disaccharides sucrose, lactose, and maltose, and polysaccharides such as starch, cellulose, and glycogen. 

Thiamin— Where a deficiency of thiamin exists, a thiamin supplement may be advisable for athletes who consume highly refined carbohydrates or sugar such as dextrose and honey to obtain extra calories. 

HONEY. Contains mainly levulose and dextrose some sucrose, wax. pollen, and other organic matter. Aluminum alloy equipment has been used for pasteurizing honey. Honey has been packed In aluminum containers. See also Ref (1) p. 134, (3) p. 203,... 

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