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Liquid Glucose
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 Liquid Glucose is a viscous, clear to pale amber syrup primarily composed of glucose and other saccharides. It is produced by the enzymatic hydrolysis of starch derived from corn, wheat, or potatoes. Known for its high sweetness and excellent moisture-retention properties, Liquid Glucose is widely used in the food and beverage industry to enhance texture, sweetness, and shelf life. It also acts as a humectant and crystallization inhibitor, improving the quality and consistency of various processed foods.
Description
Liquid Glucose
Primary UsesÂ
- Food and Confectionery Industry
- Used as a sweetener in candies, chewing gums, and toffees, providing a smooth texture and preventing sugar crystallization.
- Acts as a humectant in baked goods, helping retain moisture and prolong freshness in products like cakes, cookies, and bread.
- Serves as a binding agent and viscosity enhancer in syrups, sauces, and dessert fillings.
- Beverage Industry
- Added to soft drinks, energy drinks, and fruit juices as a source of fermentable sugars and to improve mouthfeel and sweetness balance.
- Pharmaceuticals and Nutraceuticals
- Used as a carrier and sweetening agent in syrups, cough medicines, and vitamin formulations to improve palatability and texture.
- Cosmetics and Personal Care
- Incorporated as a humectant and skin-conditioning agent in lotions, creams, and hair care products to maintain moisture and improve spreadability.
Secondary Uses
- Industrial Applications
- Used in fermentation processes as a glucose source for microbial growth in biotechnology and pharmaceutical production.
- Animal Feed
- Occasionally added as an energy source and palatability enhancer in animal feed formulations.
- Food Packaging
- Utilized in edible coatings and films for fruits and vegetables to enhance shelf life and appearance.
PRODUCT KEY FEATURES
- Basic Identification Attributes
- Chemical Name (IUPAC): D-Glucose syrup
- Common/Trade Name: Liquid Glucose; Glucose Syrup; Starch Hydrolysate
- CAS Number: 9050-36-6
- HS Code: 1702.90.00
- Synonyms: Glucose syrup; Corn syrup; Dextrose syrup
- Physical & Chemical Properties
- Physical State: Viscous liquid (syrup)
- Color & Odor: Clear to pale amber; mild sweet odor
- pH: Typically 4.0 – 6.0
- Solubility: Miscible with water
- Sweetness: Approximately 70-80% relative to sucrose
- Viscosity: High, dependent on concentration and dextrose equivalent (DE)
- Safety & Hazard Attributes
- GHS Classification: Not hazardous under normal use
- Toxicity: Non-toxic; food-grade material
- Exposure Limits: Not applicable
- Storage & Handling Attributes
- Storage Conditions: Store in a cool, dry place away from direct sunlight and contamination
- Container Type: Food-grade plastic drums or stainless steel containers
- Shelf Life: Typically 12 to 24 months when stored properly
- Handling Precautions: Avoid contamination; maintain hygiene
- Regulatory & Compliance Attributes
- Approved as a food additive and ingredient by FDA, EFSA, and Codex Alimentarius
- Complies with food safety and purity standards for sweeteners and syrups
- Environmental & Health Impact
- Biodegradability: Readily biodegradable
- Ecotoxicity: Low environmental impact when released in small quantities
- Bioaccumulation: Not applicable
- Carcinogenicity/Mutagenicity: Not classified
SAFETY HANDLING PRECAUTIONS
- Safety Handling Precautions
- PPE Required: None generally required for food-grade handling
- Handling Guidelines: Maintain hygienic conditions; avoid microbial contamination
- Storage Measures: Keep sealed and protected from moisture and contaminants
- First Aid Measures
- Inhalation: Not applicable due to liquid state
- Skin Contact: Wash with water if sticky residue causes irritation (rare)
- Eye Contact: Rinse with water if contact occurs
- Ingestion: Safe for consumption in food quantities
- Firefighting Measures
- Fire Hazards: Non-flammable but may burn if exposed to high heat
- Extinguishing Media: Use water spray, foam, or dry chemical extinguishers
- Special Precautions: Avoid inhalation of smoke or vapors in fire conditions
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