| CAS No.: | 8029-43-4 |
| Molecular Weight: | -------- |
| Chemical Formula | -------- |
Liquid Glucose or Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Chemically, Liquid Glucose is a mixture of the entire spectrum of carbohydrate molecules derived by breaking the long chaine molecules of polysaccharide contained in starch slurry. Liquid Glucose contains Maltose hence resistant to crystallization. It is a clear and colourless making it compatible with the physical properties desired in the end products. Apart frok other industrial uses, Liquid Glucose used in cough syrup and vitamin tonics. It is also used as a base of artificial honey & as a granulating agent for tablet coating.
Specifications of Liquid Glucose USP NF Grade:
Liquid Glucose is a product obtained by the incomplete hydrolysis of starch. It consists chiefly of dextrose, dextrins, maltose, and water.
Packaging and storage: Preserve in tight containers.
Identification: Add a few drops of a solution (1 in 20) to 5 mL of hot, alkaline cupric tartrate: a copious, red precipitate of cuprous oxide is formed (distinction from sucrose).
Acidity: To a solution of 5.0 g in 15 mL of water add 5 drops of phenolphthalein: not more than 0.60 mL of 0.10 N sodium hydroxide is required to produce a pink color.
Water: not more than 21.0%, determined on a 100-mg specimen.
Residue on ignition: not more than 0.5%.
Sulfite: Dissolve 5 g in 50 mL of water, add 0.2 mL of 0.1 N iodine, then add 0.5 mL of starch: a blue color is produced.
Heavy metals: Mix 2.0 g with water to make 25 mL: the limit is 0.001%.
Starch: Dissolve 5 g in 50 mL of water, boil the solution for 1 minute, cool, and add 0.2 mL of 0.1 N iodine: no blue color is produced.
Specifications of Liquid Glucose BP Ph Eur Grade:
Action and use: Excipient.
DEFINITION
Aqueous solution containing a mixture of glucose, oligosaccharides and polysaccharides obtained by hydrolysis of starch. It contains a minimum of 70.0 per cent dry matter. The degree of hydrolysis, expressed as dextrose equivalent (DE), is not less than 20 (nominal value).
CHARACTERS
Appearance: Clear, colourless or brown, viscous liquid.
Solubility: Miscible with water.
It may partly or totally solidify at room temperature and liquefies again when heated to 50C.
IDENTIFICATION
A. Dissolve 0.1 g in 2.5 mL of water and heat with 2.5 mL of cupri-tartaric solution. A red precipitate is formed.
B. Dip, for 1 s, a suitable stick with a reactive pad containing glucose-oxidase, peroxidase and a hydrogen-donating substance, such as tetramethylbenzidine, in a 5 g/L solution of the substance to be examined. Observe the colour of the reactive pad; within 60 s the colour changes from yellow to green or blue.
C. It is a clear, colourless or brown, viscous liquid, miscible with water. The substance may partly or totally solidify at room temperature and liquefies again when heated to 50C.
D. Dextrose equivalent (see Tests).
TESTS
Solution S: Dissolve 25.0 g in carbon dioxide-free water and dilute to 50.0 mL with the same solvent.
pH: 4.0 to 6.0.
Mix 1 mL of a 223.6 g/L solution of potassium chlorid and 30 mL of solution S.
Sulfur dioxide: Maximum 20 ppm; maximum 400 ppm if intended for the production of lozenges or pastilles obtained by high boiling techniques, provided that the final product contains maximum 50 ppm of sulfur dioxide.
Loss on drying: Maximum 30.0 per cent, determined on 1.000 g. Triturate the sample with 3.000 g of kieselguhr, previously dried at 80C under high vacuum for 2 h, and dry at 80C under high vacuum for 2 h.
Sulfated ash: Maximum 0.5 per cent, determined on 1.0 g.
Dextrose equivalent (DE): within 10 per cent of the nominal value.
LABELLING
The label states the dextrose equivalent (DE) (= nominal value).
Specifications of Glucose Syrup FCC Food Grade:
Corn Syrup
DESCRIPTION
Glucose Syrup occurs as a clear, white to light yellow, viscous liquid. It is a clarified, concentrated, aqueous solution of saccharides obtained by the partial hydrolysis of edible starch by food-grade acids and/or enzymes. Depending on the degree of hydrolysis, it contains varying amounts of D-glucose. When obtained from corn starch, it is commonly designated as corn syrup. It is miscible in all proportions with water.
Function: Nutritive sweetener.
