GLUCOSE AND DEXTROSE

From past investigations on sucrose and its components, commercial glucose is derived from starch with fungal enzymes used as processing aids. Typically cornstarch is used because it is the cheapest sources. Much less often, potato, wheat, or rice may be used as the starch source. Glucose and dextrose are synonyms.

For more information on ingredients, see: https://www.vrg.org/ingredients/index.php

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