Liquid Glucose SO2 Free USP – High-Purity Sweetening Syrup for Food and Pharmaceutical Use
Liquid Glucose SO2 Free USP is a clear, viscous syrup widely used as a sweetener, humectant, and texturizer in the food and pharmaceutical industries. Produced without sulfur dioxide (SO2), this product offers superior purity and stability, making it ideal for sensitive formulations requiring compliance with USP (United States Pharmacopeia) standards.
This syrup provides excellent sweetness, moisture retention, and viscosity control, enhancing the taste, texture, and shelf life of various products.
Chemical Properties:
Chemical Name: Liquid Glucose (Dextrose Equivalent Syrup)
Appearance: Clear to slightly amber viscous liquid
Purity: USP Grade, SO2 Free
Solubility: Completely soluble in water
pH: Typically neutral to slightly acidic (5.5–7.0)
Viscosity: Medium to high viscosity depending on concentration
Applications:
Food Industry: Used in confectionery, bakery, beverages, dairy products, and ice creams as a sweetener and moisture stabilizer.
Pharmaceuticals: Acts as a binder and sweetening agent in syrups, lozenges, and oral formulations.
Cosmetics: Used in creams and lotions for its humectant properties.
Industrial: Functions as a raw material in fermentation and other biochemical processes.
Key Benefits:
SO2 Free: Suitable for products requiring absence of sulfur dioxide, enhancing safety and quality.
High Purity: Complies with USP standards ensuring pharmaceutical-grade quality.
Excellent Sweetness: Enhances flavor without overpowering taste.
Moisture Retention: Improves texture and shelf life by preventing drying out.
Versatile Use: Compatible with various food and pharmaceutical formulations.
Safety Considerations:
Handling: Handle with care to avoid spills; use appropriate protective gloves if necessary.
Storage: Store in a cool, dry place away from direct sunlight and contamination. Keep containers tightly closed.
Toxicity: Non-toxic and safe for intended uses.
Disposal: Dispose of in accordance with local regulations.
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