Sucrose is a disaccharide made up of one molecule of fructose (also known as levulose) bonded with one molecule of dextrose (also know as glucose). While the word sugar may rightfully be applied to a variety of nutritive carbohydrate sweeteners, when the term is used without any modifiers, it refers as sucrose. Greweling of the Culinary Institute of America. Regarding the issue of Dextrose vs Glucose I beg to differ from the information given to you on eGullet and would like to refer from the book 'Chocolates and Confections' by Peter P. Please accept our apologies for the inconvenience this may have caused. I will make sure the warehouse keeps all our customers informed of changes. I am terribly sorry about the switch of products without your knowledge.
