Glucose, also named as dextrose, is a type of monosaccharide which can be directly absorbed by human body. It is the major source of body nutrition and energy, and directly involves in metabolism in human body. In digestive tract, glucose can be easier absorbed than any other monosaccharide, and can be directly utilized by human tissues after absorption. Oligosaccharides (e.g. sucrose) and polysaccharides (e.g. starch) taken by human body must be converted into glucose before they are absorbed and utilized by human tissues. Glucose is oxidized into carbon dioxide and water in human body. Each gram of glucose is oxidized into dioxide and water, and releases 17.1KJ heat. 50% energy required by human and animals is from glucose. Crystalline glucose may be divided into monohydrate crystalline glucose and anhydrous crystalline glucose according to different manufacturing technologies. Monohydrate crystalline glucose is divided into glucose for and glucose for pharmaceuticals, among which, monohydrate glucose for pharmaceuticals is mainly used as raw (auxiliary) material of oral medicines, and can be used in treatment of various diseases and nutrient enhancers. Anhydrous glucose is mainly used in manufacturing of pharmaceutical injections and infusion to increase body energy and endurance capability, and can promote diuresis, strengthen heart and detoxify.

　　As sweetener and functional base material, crystalline glucose is broadly applied in food industry (e.g. food, beverage, milk products and health food, etc.), pharmaceutical industry, fermentation industry and chemical industry. Large-scale industrialized production of crystalline glucose will drive development of China’s food and medicine industry, increase physical health of Chinese people, improve their living quality, and satisfy their needs.

　　Our Company adopts advanced double enzyme production technology to hydrolyze the raw material (i.e. corn starch) into glucose, and produce monohydrate upon exaltation, purification, concentration, crystallization and drying.

I. Performance of Crystalline Glucose

　　Crystalline glucose is a generic name of glucose existing in the form of crystal, and is relative to liquid glucose and all powdered solid glucose. Sweetness is one of important characteristics of glucose. Under normal temperature, its solubility is 54%. As it can be directly absorbed by human body without digestion, it is applicable for special groups, and can also be directly injected into blood of serious patients. Glucose is a substitute of sucrose in food and pastry processing, and also a basic raw material in fermentation industry.

1. Sweetness

　　Sweetness of glucose solution will be higher than that of sucrose as concentration increases. Under lower concentration, sweetness of glucose is lower than that of sucrose. Such a difference is lessened as concentration increases.

2. Fermentation

　　Fermentable sugar of starch syrup is divided into glucose and maltose, and its content increases following rise in conversion degree. Glucose can also be fermented by yeast, and may be used in production of fermented food.

3. Solubility

　　Equilibrium solubility of glucose is low, i.e. 50% approximately under ambient temperature, and a higher concentration will crystallize and seed out glucose.

4. Hygroscopicity and moisture retention:

　　A-monohydrate glucose absorb moisture when relative humidity is over 60%; the higher the moisture content is, the faster the glucose absorbs moisture; when moisture content reaches 15%-18%, crystal grains dissolve.

5. Osmotic pressure

　　Glucose liquid of higher concentration is capable of inhibiting the growth of various microorganisms. Glucose storage is an important food storage method, because osmotic pressure of glucose liquid will make water in microorganisms lost and get their growth restricted. Osmotic pressure of glucose liquid is in proportion to concentration.

6. Viscosity

　　Viscosity of glucose is lower than that of sucrose.

7. Low freezing point

　　Freezing point of glucose may be more lowered than that of sucrose.

 II. Applicable Fields

　　Monohydrate glucose is divided into glucose for food and glucose for pharmaceuticals, of which, glucose for pharmaceutical is mainly used as raw (auxiliary) material of oral medicines.

1. Food industry

1) Glucose for food is used as sweeteners and nutritional agents in candy, cake, bread and can production of food industry: when used as vegetable preservative, it is capable of keeping vegetables fresh and tender in long-distance transportation; it may be used in food bakery to produce bread, spring roll, dessert, bagel, biscuit, pie and cake; when used in bread, it is capable of promoting growth of yeast, producing air and driving browning reaction of crust so that the finished products will attract people in terms of appearance and style, which not only improves product taste, but also complies with the requirement of nutrition and healthcare.

2) Glucose is used to produce dextran, which is broadly applied in low-calorie food, soluble fiber drink and food for special groups as a functional sweetener.

3) All the sugar is sweet, but sweetness also has its quality and flavor. Crystalline glucose tastes cool because it absorbs heat while dissolving. It is broadly applied in drinks, ice, liquid milk products and formula powdered milk of special groups. It may also be used as coating of chewing gum and bubble gum to increase their sweetness, improve color and gloss of chewing gum coatings, produce a cool taste, and provide a high hardness for glucose coating.

2. Pharmaceutical industry

　　Glucose for oral ingestion may be used in treatment of various diseases and nutrient enhancers. Glucuronic acid may combine with toxic substances such as alcohol and phenol in liver to form non-toxic compounds to discharge them out of human body along with urine, thus achieving detoxification. In veterinary industry, glucose may be directly used as drinking agent or applied in various animal drugs as a carrier. 

3. Fermentation industry

　　It is used as medium – carbon source of fermentation industry to produce various kinds of food and pharmaceutical products, such as leucine, isoleucine and amino acids.

4. Derivatives products to promote development of related industries

Various derivatives of glucose, such as gluconic acid and its salts, glucose ester, acetate, amino glucose hydrochloride, oligometric amino acid glucose and gluconate enoxacin, have also become hot products developed and applied at home and abroad at present. In the fields of food, medicine and etc., they also show a broad market prospect. Dextran and glucose are also raw materials of sorbitol. Glucose may be further processed to VC, maltose, maltitol and oligosaccharide alcohol, etc.

　　As a water soluble dietary fiber, dextran is applied in functional food, drinks and medicines, etc. Sorbitol is a major raw material of Vitamin C, and extensively applied in toothpaste, food, cosmetics, medicine and chemical industries. Glucose mother solution may be used to produce sorbitol for lysine and toothpaste, used in fermentation industry, or used to directly produce high-end caramel for Cola drink plants, and also in oil production sector and production of ricewine plants. Glucose may be used to produce ethylene glycol, which may take in place of oil raw materials as a new energy. Calcium gluconate, zinc gluconate and ferrous gluconate may be used in daily diet and clinical treatment of diseases as nutrient enhancers. As the most essential medium, glucose is used to produce vitamin B2, glutamine and various types of ribose, which are capable of curing cancer and improving living standard from a deep level.

Shelf life: 18 months

Implemented standard: WS1-05(B)-89 (promulgated by the Ministry of Health)

Packaging specification:

Packaging specification such as 25kg/bag is available. It may also be packaged according to customers’ need.

Sales Department of Starch Sugar

Tel: 0534-2125888    7280656