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Yes. it's done all the time both in laboratories and in factories. The procedure is pretty simple: start with any starch (if you're doing this in the US they almost always start with cornstarch), mix it with an enzyme called a-amylase and heat it up. When the temperature gets high enough, the starch turns into a sticky paste called "starch glue." They then add glucoamylase to the starch glue, and 95 percent of the starch glue turns into liquid glucose. Next, you cool the liquid until crystals form. You'll get two products: crystalline glucose and glucose syrup. Both are easy to sell.

They could do it by extracting glucose from foods that contain it, but the foods that contain glucose are more valuable than the glucose they contain. It's kinda silly to destroy $30 worth of grapes to get 25 cents worth of glucose.

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∙ 16y ago

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