Dextrose

Dextrose, also known as D-glucose, is the dextrorotatory enantiomer of glucose, a monosaccharide that serves as a primary source of energy in living organisms. Its chemical formula is C6H12O6. In nutrition and medicine, dextrose is often referred to simply as glucose.

In nature, dextrose occurs in small amounts in fruits, honey, and other plant sources. Commercially, it is produced by hydrolyzing starch from crops such as corn, wheat, or potatoes and then purifying the resulting syrup or crystallized solid. Dextrose is a simple reducing sugar and can exist in alpha and beta anomeric forms, mutarotating readily in solution. It is highly soluble in water and is hygroscopic.

Uses of dextrose span food and medicine. In the food industry, it is used as a sweetener, fermentation substrate, and humectant, and it can contribute to browning in baking. In medicine, dextrose solutions such as 5% dextrose in water (D5W) or 10% dextrose in water are used for intravenous administration and energy provision; higher concentrations like 50% are used to treat hypoglycemia in acute care. It is also employed in pharmaceutical formulations and in laboratory culture media.

Metabolism proceeds by rapid absorption, with dextrose raising blood glucose levels promptly. It is taken up by tissues for energy via glycolysis and can be stored as glycogen in liver and muscle. Excess intake can affect glycemic control, particularly in people with diabetes or impaired glucose tolerance. Dextrose is generally considered safe when used appropriately as a food ingredient or medical treatment.