There are differences between glucose and white sugar in terms of chemical structure, caloric value, sweetness and uses:
1. Chemical structure:
Glucose is a single Sugar, also known as glucose monomer, is a molecule composed of 6 carbons, 12 hydrogens, and 6 oxygen atoms. White sugar is sucrose, also known as disaccharide, which is composed of glucose and fructose molecules. There are 12 carbons, 22 hydrogens, and 11 oxygen atoms in the sucrose molecule.
2. Caloric value and sweetness:
The caloric value of glucose is lower than that of white sugar, but its sweetness is higher than that of white sugar. This means that glucose provides less energy than white sugar in a food of the same sweetness, but less glucose is needed to achieve the same sweetness.
3. Uses:
Glucose is mainly used in exercise as an energy source and supplement to increase energy levels and restore physical strength. White sugar is the most common edible sugar and is used in making pastries, candies, desserts and other foods. It is also commonly used in cooking and baking to increase the sweetness and taste of foods.
Notes on using white sugar for cooking and baking:
1. Ensure the quality of white sugar: Choose high-quality white sugar and avoid using low-quality white sugar as they may Contains impurities that affect the taste and quality of food.
2. Amount of white sugar: When using white sugar in cooking and baking, make sure to use the appropriate amount of white sugar. Too much white sugar will make the food too sweet, while too little white sugar will affect the texture and taste of the food.
3. Dissolution of white sugar: When using white sugar in cooking and baking, make sure it is completely dissolved to avoid affecting the taste and quality of the food. White sugar can be stirred into hot water before cooking or baking until completely dissolved.
4. The color of white sugar: When using white sugar in cooking and baking, pay attention to its color. Excessive heating will cause white sugar to turn brown, affecting the color and taste of food.
5. Substitutes for white sugar: In cooking and baking, other sweeteners can be used instead of white sugar, such as honey, maple syrup, fruit juice or artificial sweeteners. However, these substitutes may affect the taste and quality of the food and need to be used in moderation.
6. Preservation of white sugar: White sugar should be stored in a dry, cool place to avoid moisture and moisture. If the sugar gets damp, you can heat it in the microwave for a while to dry it out.
Reference for the above content: Baidu Encyclopedia - Glucose
Reference for the above content: Baidu Encyclopedia - White Sugar