Glucose Syrup CAS#8029-43-4
Good Water Solubility: Glucose syrup is miscible with water in any proportion, and compatible with sucrose, maltose and other carbohydrate solutions. It can adjust the viscosity and sweetness of food systems conveniently.
Moderate Sweetness: It has lower sweetness than sucrose, with mild and mellow sweet flavour, and can restrain the crystallization of sucrose effectively.
Functional Viscosity: It provides good viscosity and film-forming property, helping to retain moisture, inhibit dehydration and maintain soft texture of finished products.
Hygroscopic & Moisture-Retaining Feature: It possesses controlled hygroscopicity, widely used as humectant in confectionery and baked food to prevent hardening and cracking.
Glucose syrup, also known as corn syrup, is a refined aqueous solution obtained by partial hydrolysis of starch (usually corn starch). It mainly consists of D-glucose, maltose and higher oligosaccharides, and its composition varies according to DE value (Dextrose Equivalent). Higher DE value brings stronger sweetness and lower viscosity. It is colorless or light yellow transparent viscous liquid, odorless. It will not easily crystallize under normal storage conditions, and its freezing point is lower than sucrose solution. It is fermentable and can be used in fermentation industry.
| Glucose Syrup Chemical Properties | Parameters |
|---|---|
| DE Value | 28–95 (customizable) |
| Density | 1.38–1.45 g/cm³ (25°C) |
| Refractive index | 1.47–1.49 |
| Storage temp | 15–30°C, sealed |
| Solubility | Miscible with water, soluble in dilute ethanol, insoluble in oil and non-polar solvents |
| Form | Viscous liquid |
| Color | Colorless to pale yellow |
| Odor | Odorless |
| pH | 4.0–6.0 |
| Dry Substance | 70–85% |
| Stability | Stable under normal temperature; easy to ferment if contaminated by microorganisms |
| EINECS | 232-940-4 |
| MDL Number | MFCD00084412 |
| CAS DataBase Reference | 8029-43-4 |
| NIST Chemistry Reference | Glucose syrup (8029-43-4) |
| EPA Substance Registry System | Starch hydrolysates, glucose syrup |
| Safety Information | Content |
|---|---|
| Hazard Codes | Non-hazardous substance |
| Safety Statements | Avoid contact with eyes |
| WGK Germany | 1 |
| RTECS | Not available |
| TSCA | Listed |
| HS Code | 17023000 |
| Approved Standard | FCC, JECFA, GB2760 |
| ADI Value | Not specified (unlimited for food use) |
This compound is widely applied in confectionery, hard candy, soft candy, beverages, bakery products, ice cream, jam and filling. It acts as humectant, anti-crystallization agent, viscosity regulator and sweetener. It is also used in flavour essence, canned food, fermentation raw materials and pharmaceutical excipients. Different DE grades are selected for different processing requirements.
