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
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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.
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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Dextrose Anhydrous BP Injectable
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Dextrose Monohydrate
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Disodium Hydrogen Phosphate
Disodium Hydrogen Phosphate, also known as sodium phosphate dibasic, is an inorganic salt widely used as a buffering agent, emulsifier, and food additive. It appears as a white, odorless crystalline powder or granules that are highly soluble in water and alkaline in nature. It plays a crucial role in maintaining pH balance, stabilizing formulations, and supplying essential sodium and phosphate ions in various industries including food, pharmaceuticals, water treatment, and agriculture.
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.
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.
Sodium Saccharin
Sodium Saccharin is a white crystalline powder or granule with the chemical formula C₇H₄NNaO₃S·2H₂O. It is the sodium salt of saccharin, an artificial sweetener approximately 300–500 times sweeter than sucrose. This non-nutritive, zero-calorie sweetener is widely used in food, beverage, pharmaceutical, and personal care industries. Packaged in 25kg containers, it is highly soluble in water, heat-stable, and has excellent shelf life, making it a cost-effective and versatile sweetening agent.

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