Glucose, liquid

• BPLiquid Glucose
• Ph. Eur.Glucose, Liquid
• USP–NFLiquid Glucose

Corn syrup; glucose syrup; starch syrup; liquid dextrose

Aqueous mixture of D-glucose, maltose and higher oligo- and polysaccharides (dextrins) obtained by partial hydrolysis of starch · [—]

Polymer, mixture or material of variable composition — no single molecular formula applies.

Sweetening agent, Binder

Typical concentrations: — · Dosage forms: Solid, Liquid

Liquid glucose serves as a sweetening and viscosity-building base in oral syrups and solutions, and as a binder in wet granulation. In tablet sugar coating it is added in small proportions to the sucrose syrup to slow sucrose crystallisation and give a smoother, less brittle coat. It is also widely used in confectionery and other foods.

A clear, colourless to pale yellowish-brown, thick, syrupy liquid with a sweet taste and practically no odour. The proportion of glucose, maltose and higher saccharides depends on how far the starch has been hydrolysed, which is expressed as the dextrose equivalent (DE).

Dextrose equivalent

not less than 20 (Ph. Eur.); commercial grades commonly about 30–60

Dry substance

typically about 70–80% w/w

Density

about 1.4 g/cm³, depending on dry-substance content

Solubility

miscible with water; only partly miscible with ethanol

Viscosity

high; rises with dry-substance content and falls steeply on warming

Stable when kept in well-closed containers in a cool place. Prolonged heating, particularly in the presence of amines or alkali, darkens the material. Diluted solutions support microbial growth and need preservation.

Contains reducing sugars and can take part in Maillard browning with primary and secondary amines. Incompatible with strong oxidising agents.

Produced by incomplete hydrolysis of starch (usually maize, potato or wheat starch) with acids and/or enzymes. The hydrolysate is neutralised, decolourised, filtered and concentrated under vacuum to the required solids content.

Regarded as non-toxic and non-irritant; it is digested and absorbed as a carbohydrate source. Its sugar content should be taken into account in products for diabetic patients, and it is cariogenic.

Observe normal precautions for the quantity handled. Spills are slippery and should be cleaned up with water.

Corn syrup is GRAS listed. Liquid glucose is included in the FDA Inactive Ingredient Database (oral preparations) and in non-parenteral medicines licensed in Europe.

Dextrose; glucose, liquid, spray-dried (dried glucose syrup); maltodextrin; sucrose.

Grades with different dextrose equivalents behave differently: low-DE syrups are more viscous and less sweet, while high-DE syrups are sweeter, more hygroscopic and more prone to browning. Spray-dried liquid glucose is available as a powder and has a separate Ph. Eur. monograph.