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Liquid Glucose
$ 1.15
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.
Liquid Glucose
Primary Uses
- 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.
1. 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
2. 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)
3. Safety & Hazard Attributes
- GHS Classification: Not hazardous under normal use
- Toxicity: Non-toxic; food-grade material
- Exposure Limits: Not applicable
4. 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
5. 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
6. 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
- 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
Related products
Calcium Saccharin
Calcium Saccharin is the calcium salt form of saccharin, a synthetic sweetener. It appears as a white to off-white crystalline powder with a sweet taste that is several hundred times sweeter than sucrose (table sugar). Calcium Saccharin is water-soluble and widely used as a non-nutritive sweetener in food and beverage products, pharmaceuticals, and oral care formulations. Due to its stability under heat and acidic conditions, it is ideal for baked goods and beverages. It serves as a sugar substitute for diabetic and calorie-restricted diets and is often used in combination with other sweeteners to improve taste profiles.
Corn Syrup
Corn Syrup is a viscous, sweet liquid derived from the enzymatic hydrolysis of corn starch. It consists primarily of glucose and maltose along with higher saccharides, providing sweetness, viscosity, and moisture retention in food formulations. Corn Syrup is widely used in food and beverage industries as a sweetener, humectant, and texture enhancer. Its ability to prevent crystallization and retain moisture makes it essential in confectionery, baking, and processed foods. Industrial grades of corn syrup are also used in pharmaceuticals and other manufacturing applications where its binding and stabilizing properties are valued.
Dextrose Anhydrous BP Injectable
Dextrose Anhydrous BP Injectable is a sterile, highly purified crystalline form of glucose that serves as a critical energy source in intravenous therapy. It is widely used in parenteral nutrition, rehydration, and hypoglycemia management. The anhydrous form contains no water, allowing precise control of concentration in injectable solutions. Meeting British Pharmacopoeia (BP) standards, it ensures pharmaceutical-grade purity and sterility, suitable for direct injection or as a component in compounded IV fluids. It provides readily available carbohydrates metabolized to supply energy, regulate osmolarity, and maintain fluid-electrolyte balance in clinical care.
Fructose
Fructose, also known as fruit sugar, is a naturally occurring monosaccharide found in many plants, fruits, honey, and root vegetables. It is a simple sugar with a sweet taste and is one of the three dietary monosaccharides, alongside glucose and galactose. Fructose appears as a white crystalline powder, highly soluble in water, and is commonly used as a sweetener in food and beverage industries due to its high relative sweetness. It plays important roles in metabolism and is used extensively in the production of high-fructose corn syrup (HFCS) and other sweetening agents.
Glycerin
Glycerin, also known as glycerol, is a colorless, odorless, viscous liquid with a sweet taste and hygroscopic properties. It is a trihydroxy alcohol (triol) used extensively across food, pharmaceutical, cosmetic, and industrial applications. Food-grade glycerin is produced through hydrolysis, saponification, or transesterification of fats and oils, ensuring compliance with stringent purity standards. It is supplied in bulk (e.g., 250kg drums) for large-scale applications where non-toxic, biodegradable humectants or solvents are required. Glycerin is widely appreciated for its moisture-retaining ability, solubility, lubricity, and stabilizing properties.
Hydrogen Peroxide Food Grade
Hydrogen Peroxide Food Grade is a highly concentrated aqueous solution of hydrogen peroxide (H₂O₂), formulated specifically for use in food processing and related applications. It appears as a clear, colorless liquid with a slightly sharp, acrid odor. Renowned for its powerful oxidizing and bleaching properties, hydrogen peroxide is a strong antimicrobial agent and environmentally friendly disinfectant that decomposes into water and oxygen, leaving no harmful residues. The food-grade designation ensures compliance with strict purity standards, making it suitable for direct and indirect food contact uses, including sterilization, sanitation, and preservation.
Icing Sugar
Icing Sugar, also known as powdered sugar or confectioners’ sugar, is a finely ground sugar with a powdery consistency. It is typically made by milling granulated sugar into a fine powder and blending it with a small amount of anti-caking agent (usually cornstarch or tricalcium phosphate) to prevent clumping. Icing Sugar is white, odorless, and has a sweet taste. It is widely used in baking, confectionery, and culinary applications to provide sweetness, texture, and decorative finishes.
Maninitol BP
Maninitol BP is a white, crystalline, sugar alcohol derived from mannose, widely used in pharmaceutical, food, and cosmetic industries. It functions as a sweetener, humectant, and excipient. Mannitol BP is non-hygroscopic and has low sweetness compared to sucrose, making it ideal for sugar-free formulations. It is commonly employed in tablet manufacturing as a filler and binder, and in medical settings as an osmotic diuretic to reduce intracranial pressure. The British Pharmacopoeia (BP) grade ensures compliance with pharmacopeial standards for purity and quality.
