Edible glucose
Edible glucose is a monosaccharide product made from grains such as starch or rice through processes such as amylase hydrolysis, glucose isomerase conversion, decolorization, filtration, concentration, and crystallization,.
Edible glucose is a monosaccharide product made from grains such as starch or rice through processes such as amylase hydrolysis, glucose isomerase conversion, decolorization, filtration, concentration, and crystallization,.
Edible glucose is a monosaccharide product made from grains such as starch or rice through processes such as amylase hydrolysis, glucose isomerase conversion, decolorization, filtration, concentration, and crystallization. Its chemical formula is C₆H₁₂O₆, and it appears as white crystalline powder or granules. It has a sweet taste and is easily soluble in water. It is one of the important sources of energy for the human body. It is widely used in food processing, medicine, health products, baking and other fields, and can be directly consumed or used as raw materials in production.
The working principle of consuming glucose mainly includes its absorption process and its metabolic pathways in the body.
1. Absorption process
After eating glucose enters the body by oral administration, it is quickly absorbed by the small intestine and enters the blood circulation system, increasing the glucose concentration in the blood. Glucose is a small molecule monosaccharide, so it absorbs very quickly. It usually starts to absorb within 5-10 minutes and is completely absorbed within 0.5 hours.
2. Metabolic Pathways
Glucose is the primary energy source of cells, providing energy through a series of complex biochemical reactions. The specific process is as follows:
Glycolysis: Glucose is gradually decomposed and released energy through a glycolysis process in the cell. These energy is stored in the form of ATP, providing power for various physiological activities of the cell, including muscle contraction, nerve signaling, material transportation, etc.
Tricarboxylic acid cycle: Under aerobic conditions, glucose further participates in the tricarboxylic acid cycle, producing more ATP, and simultaneously producing water and carbon dioxide.
Anabolic: Glucose is also involved in the synthesis of a variety of substances, such as the storage of glycogen, the synthesis of ribose and deoxyribose, etc. These substances play a key role in the transmission of genetic information and the synthesis of proteins.
| Chinese name | Glucose | Density | 1.54 |
| English name | Glucose | Exterior | White odorless crystalline particles or crystalline powders |
| Another name | Rice glucose, corn sugar | Flash point | |
| Chemical formula | C₆H₁₂O₆ | Application | Can be used to replenish physical strength |
| Molecular weight | 180.16g/mol | Security Description | Prevent skin and eye contact |
| CAS No. | 50-99-7 | Chemical Name | 2，3，4，5，6-5-hydroxyhexanal |
| EINECS No. | 200-075-1 | Abbreviation | GLC |
| Melting point | 146℃ | Solubility (water) | 83g/100ml（20℃） |
| Water-soluble | Readily soluble | Glucose tolerence | The body's ability to regulate blood glucose concentration |
1. Physical properties
Solubility:
Easy to dissolve in water (with a solubility of about 90g/100mL at 20 ℃), the aqueous solution is neutral to slightly acidic, with a fast dissolution rate, suitable for rapid preparation of beverages or food.
Moisture absorption: It has a certain degree of moisture absorption and is prone to clumping in humid environments. It needs to be sealed and stored.
Sweetness: The sweetness is about 70% -80% of sucrose, with a mild taste that does not stimulate the mouth. It is suitable for children and people who are sensitive to sweetness.
2. Chemical properties
Reductive: Belonging to reducing sugars, it can react with Fehling reagents and participate in Maillard reactions (producing color and flavor) in food processing, or be used as a reducing agent in specific processes.
Stability: Stable at room temperature, but prone to decompose and produce caramel colored substances at high temperatures (such as used for baking coloring); Long term storage under acidic or alkaline conditions may lead to degradation.
Fermentation: It is a good carbon source for microorganisms such as yeast and lactic acid bacteria, and is widely used in the production of fermented foods such as bread, alcohol, and yogurt.
3. Application Features
Food industry: used as a sweetener, moisturizer, and fermentation ingredient in beverages, candies, pastries, canned goods, etc., to improve taste and extend shelf life (such as keeping bread soft).
Pharmaceutical industry: Made into glucose injection for energy supplementation, correction of hypoglycemia, or as a drug solvent; It can also be used to prepare oral liquids and health products.
Feed/Breeding Industry: As a fast energy supplement for livestock and poultry, it is particularly suitable for nutritional support of young or sick animals.
Industrial field: used for leather processing (adjusting pH), wastewater treatment (microbial carbon source), etc.
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