I'm researching a substitute for fructose-bearing table sugar. Glucose is potentially interesting from a health standpoint. Glucose is only 70% as sweet as table sugar (sucrose) which is a mix of glucose and fructose, so one tradeoff is to use a larger quantity or resolve to a less sweet taste.
What are the other tradeoffs when using glucose instead of table sugar? Does it caramelize the same? Does it bake the same?