Glucose powder, also known as whole sugar or food grade glucose, is a powdered starch sugar product with a value of more than 90%, which is made from high-quality starch through starch liquefaction, glucoamylase saccharification, refining, concentration and drying.
The crystalline glucose can be divided into glucose monohydrate according to different manufacturing processes. and anhydrous glucose are divided into food grade glucose and medical glucose.
Food grade glucose is mainly used in food processing industry and vegetable preservation industry. Sorbitol can be produced by hydrogenation of glucose monohydrate.
Pharmaceutical grade glucose monohydrate is mainly used as the raw (auxiliary) material of oral medicine. Anhydrous glucose can be produced by adding crystalline glucose monohydrate.
Anhydrous glucose is mainly used to make pharmaceutical injections and infusion. Crystalline glucose monohydrate can be produced by using starch milk. Its mother liquor can be used to produce sorbitol for toothpaste or for fermentation industry. Its mother liquor can also directly produce high-grade caramel pigment for cola beverage factory, oil production The application of glucose in yellow rice wine factory has functional advantages.
Sugar is sweet, but sweet also has quality and flavor. The entrance of crystalline glucose has a cool feeling because it absorbs heat when dissolved.
In addition, the de value of glucose syrup is different, the monosaccharide and polysaccharide are also different, and the sweetness is also different. Conducive to food formula. There are many varieties of glucose with functional characteristics, which can better improve the quality and functionality of food.
Isomaltooligosaccharides, for example, can proliferate bifidobacteria and prevent tooth decay. Fructose with high sweetness and low calorific value, maltose maltose partially replaces sucrose in the manufacture of candy and preserves, which can prevent “anti sand” and “closing”, maltooligosaccharide added to sports drinks can increase athletes’ tolerance, and so on. Because sucrose alone can not achieve the characteristics and uses of glucose.
Glucose monohydrate is the difference in water content between and anhydrous glucose, with a water difference of about 8 points. It is divided into food grade and drug grade. Food grade is mainly used in food processing industry and vegetable preservation industry.
Glucose monohydrate can be hydrogenated to produce sorbitol. Pharmaceutical grade is mainly used as raw material for oral medicine. Anhydrous glucose can be produced by continuous processing of monohydrate crystalline glucose. Anhydrous glucose is mainly used to make pharmaceutical injections and infusion agents