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.

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Categories: Dough Conditioners, Nutrient Supplements, Preservatives(baking), Sweeteners Tags: Bakery Ingredient, Corn Syrup, Food Processing, Glucose Syrup, Liquid Glucose, Sweetener

Description

Table of Contents

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