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
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.
