| 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. |
