Glucose (dextrose), produced by enzymatic decomposition from starch, is very quickly absorbed. It is a very valuable substitute for ordinary sugar if you suffer from Fructose Malabsorption or Fructose Intolerance. It is available at chemist’s/drugstores and supermarkets. Every commercially available dextrose contains up to 10% crystal water. The contained water is bound in the crystal structure of the dextrose, but is freed, when the dextrose is dissolved, e.g. in a cake batter. This is the reason, that often people say, that dextrose makes doughs or other dishes more liquid. A good rule of thumb is that when using 1kg dextrose, expect this adds about 85ml of water. However, our Corn Sugar doesn't contain crystal water.
Additional disadvantages of Dextrose are: a “metallic” taste, a tendency to crystallize that is often a result of cooling (forming a whitish coating which is often mistaken for mould), and very fast increase in blood sugar levels due to its quick absorption. In order to avoid these disadvantages, Frusano uses glucose syrup rather than pure glucose.