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Glucose grades and technology


Glucose is viscous syrup liquid which is a mixture of dextrose maltose, and other higher oligosaccharides, derived from starch by acid or enzyme hydrolysis and about 20 % water. In public health, glucose is considered a life-saving product since it is given to patients who can not take their diets through the normal process. In this regard, glucose can be considered as one of the most essential pharmaceutical products which are used in all health care institutions. In addition to this, a considerable amount of glucose is used for processing in brewing, pharmaceutical, tobacco tanning, paper, and adhesive industries. It has also many applications in canning or food preservation, baking and dairy.

Glucose is categorized by the national list of drugs for Ethiopia (NALIDE) under the category of therapeutic dietary preparations, fluids, and electrolytes, under the sub-heading of potential fluids assigned with a five-digit character of FE.200. There, it is classified under major groups follows:

                        Dextrose -       injection, 5 % in 500ml & 100ml
                                                              10 % in 20ml, 500ml & 1000ml
                                                                4 % in 20ml
                        Dextrose in Normal – injection, 5 % in 500ml & 1000ml
                                                                          10 % in 500ml & 1000ml            

Thus, glucose is produced in different contents and types. Depending on the contents and degrees, as aforementioned, there are about five brands of dextrose and 4 normal saline brands of dextrose. These are only glucose types relating to pharmaceuticals with specialized medical practices.

In addition to medical practice, glucose has got a wide application. It can be obtained by the conversion of refined starch by making use of acid and/or enzymes. Depending on the degree of hydrolysis and the type of enzymes used, a wide range of glucose can be obtained characterized by its typical carbohydrate compositions as labeled by its dextrose equivalent value.

In line with its properties – like that of sweetness, viscosity, water retention, bodying anti-crystallizing plasticity – glucose is used in the confectionery and dairy industries as an essential ingredient. Four types of glucose are briefly described below:

A. Acid Converted Glucose Syrup

This type of glucose has 30 to 45 DE.  The water retention property makes this ideal for the making of all kinds of sweets manufactured by the confectionery industry which makes biscuits, cakes, and ice cream.

B. High Maltose Glucose Syrup

This type of glucose has 40 % to 55 % maltose with 38 to 44 DE.  Due to its smooth moisture regulation properties coupled with high boiling and low freezing point effect, it is used in food preparation, such as pastries, jams, salad dressings, fruit and ice cream preparations.

C. High Converted Glucose Syrup    

High dextrose equivalent (55-65 DE) could be obtained by double acid/enzymatic conversion. This type of syrup is applied mainly in pastries, soft confectionery produces, fruit preserves such as canned fruits, jams, and jellies.

D. High Maltose Low Dextrose Syrup

The 50 DE glucose syrup has a special sugar composition (50 % maltose, 125 dextroses) which is very similar to that of malt. Hence, this is ideally suited for the brewing industries as a complement to malt, or as a substitute for un-malted cereals.

Glucose production process