Editing Glucose (section)

==Commercial usage==
[[File:Relativesweetness.svg|thumb|class=skin-invert-image|Relative sweetness of various sugars in comparison with sucrose<ref>{{cite web
| url = http://food.oregonstate.edu/learn/sugar.html
| url-status = dead
| access-date = 28 June 2018
| archive-date = 18 July 2011
| archive-url = https://web.archive.org/web/20110718233541/http://food.oregonstate.edu/learn/sugar.html
| website = food.oregonstate.edu
| title = Sugar
| department = Learning, Food Resources
| publisher = [[Oregon State University]], Corvallis, OR
| date = 23 May 2012
}}</ref>]]
Glucose is mainly used for the production of fructose and of glucose-containing foods. In foods, it is used as a sweetener, [[humectant]], to increase the [[volume]] and to create a softer [[mouthfeel]].<ref name="Fellows" /> Various sources of glucose, such as grape juice (for wine) or malt (for beer), are used for fermentation to ethanol during the production of [[alcoholic beverage]]s. Most soft drinks in the US use HFCS-55 (with a fructose content of 55% in the dry mass), while most other HFCS-sweetened foods in the US use HFCS-42 (with a fructose content of 42% in the dry mass).<ref name="fda2014">{{cite web |url=https://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm324856.htm |title=High Fructose Corn Syrup: Questions and Answers |publisher=US Food and Drug Administration |date=5 November 2014 |access-date=18 December 2017 |url-status=live |archive-url=https://web.archive.org/web/20180125013538/https://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm324856.htm |archive-date=25 January 2018}}</ref> In Mexico, on the other hand, soft drinks are sweetened by cane sugar, which has a higher sweetening power.<ref>Kevin Pang: "[https://web.archive.org/web/20110629002034/http://seattletimes.nwsource.com/html/nationworld/2002076071_coke29.html Mexican Coke a Hit in U.S.]" In: ''[[Seattle Times]]'', 29 October 2004.</ref> In addition, glucose syrup is used, inter alia, in the production of [[confectionery]] such as [[candy|candies]], [[toffee]] and [[fondant icing|fondant]].<ref name="Beckett">Steve T. Beckett: ''Beckett's Industrial Chocolate Manufacture and Use''. John Wiley & Sons, 2017, {{ISBN|978-1-118-78014-5}}, p.&nbsp;82.</ref> Typical chemical reactions of glucose when heated under water-free conditions are [[caramelization]] and, in presence of amino acids, the [[Maillard reaction]].

In addition, various organic acids can be biotechnologically produced from glucose, for example by fermentation with ''[[Clostridium thermoaceticum]]'' to produce [[acetic acid]], with ''[[Penicillium notatum]]'' for the production of [[araboascorbic acid]], with ''[[Rhizopus delemar]]'' for the production of [[fumaric acid]], with ''[[Aspergillus niger]]'' for the production of [[gluconic acid]], with ''[[Candida brumptii]]'' to produce [[isocitric acid]], with ''[[Aspergillus terreus]]'' for the production of [[itaconic acid]], with ''[[Pseudomonas fluorescens]]'' for the production of [[2-ketogluconic acid]], with ''[[Gluconobacter suboxydans]]'' for the production of [[5-ketogluconic acid]], with ''[[Aspergillus oryzae]]'' for the production of [[kojic acid]], with ''[[Lactobacillus delbrueckii]]'' for the production of [[lactic acid]], with ''[[Lactobacillus brevis]]'' for the production of [[malic acid]], with ''[[Propionibacter shermanii]]'' for the production of [[propionic acid]], with ''[[Pseudomonas aeruginosa]]'' for the production of [[pyruvic acid]] and with ''[[Gluconobacter suboxydans]]'' for the production of [[tartaric acid]].<ref name="Kent">James A. Kent: ''Riegel's Handbook of Industrial Chemistry''. Springer Science & Business Media, 2013, {{ISBN|978-1-475-76431-4}}, p.&nbsp;938.</ref>{{additional citation needed|date=April 2022}} Potent, bioactive natural products like triptolide that inhibit mammalian transcription via inhibition of the XPB subunit of the general transcription factor TFIIH has been recently reported as a glucose conjugate for targeting hypoxic cancer cells with increased glucose transporter expression.<ref>{{cite journal | journal = iScience | title = A Glucose-Triptolide Conjugate Selectively Targets Cancer Cells under Hypoxia | volume = 23 | issue = 9 | year = 2020 |vauthors=Datan E, Minn I, Peng X, He QL, Ahn H, Yu B, Pomper MG, Liu JO | page = 101536 | pmid = 33083765 | doi=10.1016/j.isci.2020.101536| pmc = 7509213 | bibcode = 2020iSci...23j1536D }}</ref> Recently, glucose has been gaining commercial use as a key component of "kits" containing lactic acid and insulin intended to induce hypoglycemia and hyperlactatemia to combat different cancers and infections.<ref>{{Cite journal|last1=Goodwin|first1=Matthew L.|last2=Gladden|first2=L. Bruce|last3=Nijsten|first3=Maarten W. N.|date=3 September 2020|title=Lactate-Protected Hypoglycemia (LPH)|journal=Frontiers in Neuroscience|volume=14|page=920|doi=10.3389/fnins.2020.00920|pmid=33013305|pmc=7497796|issn=1662-453X|doi-access=free}}</ref>