druesukker

Druesukker, also known as grape sugar, is a simple monosaccharide that refers to glucose in Danish and Norwegian usage. It is a common sweetener and a fundamental source of immediate energy in both food and medical contexts. Glucose is a naturally occurring sugar found in small amounts in fruits, honey, and other plant materials. It is distinct from sucrose, the table sugar, which is a disaccharide composed of glucose and fructose.

Most commercial druesukker is produced by enzymatic hydrolysis of starch from crops such as corn, wheat, or potatoes to yield dextrose, another name for glucose. It is sold in several forms, including a white crystalline powder, granules, and as glucose syrups. Common variants include anhydrous glucose and glucose monohydrate. The product may be labeled simply as druesukker, glucose, or dextrose, depending on the country.

In cooking and baking, druesukker provides sweetness and functions as a readily fermentable sugar for yeast, aiding bread and pastry production. It is also used in candy making and confectionery to influence texture and prevent crystallization. In sports nutrition and clinical settings, pure glucose is used to rapidly raise blood sugar levels in hypoglycemia and is utilized in certain pharmaceutical formulations as an excipient or filler.

Nutritionally, druesukker supplies calories in the form of carbohydrates and can affect blood glucose quickly. Individuals with diabetes or insulin resistance should monitor its intake. Excessive consumption may contribute to weight gain and dental caries, and it contributes little beyond energy without providing vitamins or minerals. As with other sugars, moderation is advised in a balanced diet.