C6H12O6
Liquid glucose is colorless or light yellow, viscous syrup that is derived from purified corn starch through hydrolysis by the double enzyme method, decoloration, ion exchange and purification. It has a moderately sweet flavor and is a starch sugar product that is widely used in the food industry.
ᴅ-Glucose, ᴅ-gluco-Hexose, Glucose Syrup
Property
Specifications
Structure
IUPAC Name
(2R,3S,4R,5R)-2,3,4,5,6-Pentahydroxyhexanal
Appearance
-
Molar Mass
180.16g/mol
Density
1.2 at 68 °F
Melting Point
less than 32 °F
Boiling Point
greater than 212 °F at 760 mm Hg
Solubility in Water
Soluble
Vapour Pressure
8.0X10-14 mm Hg at 25 °C
Flash Point
-
Viscosity
-
Odour
Odorless
APHA Value
-
Hazard Identification
Liquid Glucose is Slightly hazardous in case of inhalation, skin contact, ingestion or eye contact.
Glucose syrup made is an extremely popular product in confectionery business. It has an important place in the sweet manufacturing business. Is a major ingredient of hard boiled candies, glucose biscuits, jams, jellies, chewing gums and canned fruits. Glucose syrup is extensively used in vitamin-based tonics and cough syrups. It is also used in cough lozenges as a prime ingredient.
The global glucose market size was estimated at USD 42.9 billion in 2020 and is expected to expand at a compound annual growth rate (CAGR) of 5.0% from 2020 to 2028. The escalating demand for confectionery, soft drink, and bakery products in the food and beverages sector that uses glucose (dextrose) as an ingredient is driving the market.
-
Indian Origin
-
1 year
Ujjwal Bahal
ujjwal.bahal@elchemy.com
+1 732 532 3512
+91 99670 72442
