Natural Glucose Crystals for Energy Boost and Health 99%

• Customization: Available
• CAS No.: 50 - 99 - 7
• EINECS: 200 - 075 - 1
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: 24months
• Resource: Natural
• The content of active substances: 99%
• Transport Package: Bag
• Specification: 25kg/50kg
• Trademark: //
• Origin: China
• Production Capacity: 500000t

Product Description

Product Description

 

Basic Information

 

• Chemical Name and Structure: Glucose, chemically named 2,3,4,5,6 - pentahydroxyhexanal, with the molecular formula . It is a polyhydroxy aldehyde. The molecular structure contains an aldehyde group (-CHO) and five hydroxyl groups (-OH). These hydroxyl groups endow glucose with good water - solubility and play a crucial role in chemical and biochemical reactions. Its cyclic structure has two isomers, α - form and β - form, and the two forms can be interconverted in solution.
• Appearance and Properties: Glucose with 99% purity is usually colorless crystals or white crystalline powder, odorless, and sweet - tasting. The size of the crystal grains may vary depending on the production process. The powdered glucose is fine - textured.

 

Physical and Chemical Properties

 

• Solubility: Glucose is easily soluble in water and forms a colorless and transparent solution in water. The solubility varies at different temperatures. For example, at 25ºC, the solubility is approximately 91g/100mL of water. It can also be dissolved in glycerol, slightly soluble in ethanol, and insoluble in organic solvents such as ether and hydrocarbons. These solubility characteristics determine its application range in different solvent systems.
• Melting Point and Boiling Point: Glucose has multiple crystalline forms, and the melting points of different crystalline forms are slightly different. The melting point of α - D - glucose is 146ºC, and the melting point of β - D - glucose is 150ºC. Glucose in the solution state will decompose when the temperature rises to the boiling point, so its boiling point is generally not mentioned.
• Sweetness: The sweetness of glucose is about 70% - 75% of that of sucrose. This sweetness makes it widely used in the food and beverage industries and it can be used as a sweetener. However, a slightly larger amount is usually needed to achieve the same sweetness effect as sucrose.
• Optical Rotation: Glucose has optical rotation, and its aqueous solution can rotate plane - polarized light. The specific optical rotations of α - D - glucose and β - D - glucose are + 112.2° and + 18.7°, respectively. In chemical reactions and analytical testing, optical rotation is one of the important indicators for the identification of glucose.

 

Sources and Production Methods

 

• Natural Sources: Glucose is widely distributed in nature. Plants synthesize glucose through photosynthesis, and it is an important component of carbohydrates in plants. Many fruits (such as grapes, apples, etc.) and vegetables (such as carrots, potatoes, etc.) are rich in glucose. Glucose can be obtained from these natural products through extraction methods, but this method has a low yield and cannot meet the needs of large - scale industrial production.
• Industrial Production Methods
  • Starch Hydrolysis Method: This is the main production method. Using corn starch, potato starch, etc. as raw materials, the glycosidic bonds in the starch molecules are broken through acid hydrolysis or enzymatic hydrolysis to produce glucose. The acid hydrolysis method has a fast reaction rate, but there are more side reactions and the product quality is relatively poor; the enzymatic hydrolysis method has mild reaction conditions and high - purity products, and it is a more commonly used method at present.
  • Double - Enzyme Method: It is an advanced starch hydrolysis process. First, amylase is used to hydrolyze starch into dextrin, and then glucoamylase is used to further hydrolyze dextrin into glucose. This method can obtain high - purity glucose.

 

Quality Standards and Specifications

 

• Purity Standard: A purity of 99% is an important quality indicator, which means that the glucose content in the product should be more than 99%, and the content of other impurities (such as water, ash, other sugars, etc.) is low. High - purity glucose is widely used in fields with strict quality requirements such as medicine and food.
• Impurity Limitations
  • Moisture Content: Generally, the moisture content is required to be no more than 1% - 10%. The specific value varies depending on factors such as product use and packaging methods. Excessive moisture will affect the stability and shelf life of glucose.
  • Ash Content: Ash mainly refers to the content of inorganic minerals in glucose. Generally, it is required to be no more than 0.1% - 0.5% to ensure the purity of the product.
  • Other Sugar Impurities: The contents of other sugars such as maltose and fructose should be strictly controlled, because they may affect the performance and application effect of glucose.

 

Uses and Application Fields

 

• Food Industry: Glucose is an important sweetener and nutrient in the food industry. It can be directly used in the production of candies, beverages (such as fruit juices, sports drinks, etc.), and baked goods (such as bread, cake, etc.), providing sweetness and energy for products. In the processing of jams and preserves, glucose can adjust the sweetness and help maintain the moisture of the products and extend the shelf life.
• Medical Field: Glucose is the most commonly used drug diluent and carrier. Glucose injection for intravenous injection is a common medical product, used to supplement energy and body fluids. In oral drugs, glucose can also be used as an excipient to improve the taste and solubility of drugs. In addition, glucose is also used in the treatment of some diseases (such as hypoglycemia).
• Chemical Industry: In chemical production, glucose can be used as a raw material to produce a variety of organic compounds. For example, through fermentation and other processes, glucose can be converted into alcohol, lactic acid and other products. At the same time, glucose can also be used as a reducing agent in industrial processes such as electroplating.

 

 

 

 

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