LIQUID GLUCOSE

Chemical Properties

Clear, colourless or brown, viscous liquid.

Chemical Properties

Liquid glucose is an aqueous solution of several compounds, principally dextrose, dextrin, fructose, and maltose, with other oligosaccharides and polysaccharides. It is a colorless, odorless, and viscous sweet-tasting liquid, ranging in color from colorless to straw-colored.
Liquid glucose is classified into four categories according to its degree of hydrolysis, expressed as dextrose equivalent (DE):
Type I: 20–38 DE;
Type II: 38–58 DE;
Type III: 58–73 DE;
Type IV: >73 DE.

Production Methods

Liquid glucose is prepared by the incomplete acidic or enzymatic hydrolysis of starch.

Pharmaceutical Applications

Liquid glucose is used as a base in oral solutions and syrups and also as a granulating and coating agent in tablet manufacture. In sugar solutions for tablet coating, liquid glucose is used to retard the crystallization of the sucrose. Liquid glucose is also used in confectionery products.

Safety

Liquid glucose is used in oral pharmaceutical formulations and confectionery products and is generally regarded as a nontoxic and nonirritant material. It may be consumed by diabetics.
LD50 (mouse, IV): 9 g/kg

storage

Liquid glucose should be stored in a well-closed container in a cool, dry place. Elevated temperatures will cause discoloration.

Incompatibilities

Incompatible with strong oxidizing agents.

Regulatory Status

GRAS listed. Included in the FDA Inactive Ingredients Database (oral solutions, syrups, and tablets; topical emulsions and gels). Included in nonparenteral medicines licensed in the UK. Included in the Canadian List of Acceptable Non-medicinal Ingredients.

Raw materials

Preparation Products