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Glucose is a monosaccharide with empirical formula C6H12O6, the same as fructose but with different relative positions of the groups HO and O =. It is a hexose, ie containing 6 carbon atoms, and is an aldose, ie the carbonyl group is at the end of the molecule. It is a form of sugar that is free fruits and honey.

The glucose aldohexose has two enantiomers, although the D-glucose is predominant in nature. In terms of the food industry is often called dextrose (derived from "dextrorotatory glucose) to this compound.

 
All natural fruit have a certain amount of glucose (often with fructose), which can be extracted and concentrated to a sugar alternative. But at the industrial level, both liquid glucose (glucose syrup) and dextrose (glucose powder) was obtained from the enzymatic hydrolysis of starch grains (usually wheat or corn).

Glucose, free or combined, is the most abundant organic compounds in nature. It is the primary source of energy synthesis of cells by oxidation catabolic and is the major component of structural importance polymers such as cellulose and energy storage polymers such as starch and glycogen.

In form D-glucose, undergoes cyclization to form hemiacetal to give furan and pyran forms (D-glucofuranosa and D-glucopyranose), which in turn have alpha and beta anomers. These anomers no differences in structural composition, but different physical and chemical characteristics. The D-(+)-glucose is one of the most important compounds for living organisms, including humans.

In its beta-D-glucopyranose, a glucose molecule binds to another thanks to its carbon-OH 1-4 to form cellobiose by a ß, and join several of these molecules, forming cellulose.