Pharmaceutical Chemical Food Additives 50-99-7 Food Industries Glucose Powder

Glucose The Perfect Choice for Pharmaceutical Chemical and Food Industries

Glucose is a colorless monosaccharide that is easily soluble in water, has a sweet taste, and is widely distributed in nature, with a wide range of uses. In the human body, glucose can quickly replenish energy, promote liver detoxification, and enhance memory. The concentration of glucose has a significant impact on physiological activities. If the concentration is too low, it may cause stroke or other vascular diseases; High concentration will lead to obesity, diabetes, kidney disease, heart disease and nerve damage. In fermentation production, glucose is the main carbon source for bacterial growth and product synthesis, and its content directly determines the quantity of bacterial proliferation and metabolism. Therefore, glucose is widely used in industries such as pharmaceuticals, chemicals, food, microbial fermentation, and leather.

Gluconic acid can be oxidized to form glucuronic acid and its derivatives, which are important chemicals for the production of nylon, plastics, and food additives.
Glucose is a fermentable sugar that is easily utilized by microorganisms as a carbon substrate or nutrient. Especially in the fermentation industry, the role of glucose is almost irreplaceable. Such as used for the production of antibiotics, vitamins, amino acids, citric acid, enzyme preparations, and alcohol.
antibiotic. Glucose is an essential raw material for antibiotic fermentation, and the fermentation of the two main antibiotics, penicillin and streptomycin, both use glucose as a carbon substrate; Other substances such as rifampicin, lincomycin, erythromycin, midecamycin, kanamycin, and gentamicin also require glucose as a substrate.
vitamin. The most widely used and high-yielding vitamin C is mainly made from glucose; Vitamin B12 also requires glucose as the main raw material.
Amino acids and organic acids. Amino acids are the basic components of proteins in all living cells and have extremely high nutritional value. Most amino acids, especially those produced by fermentation, are produced using glucose as a carbon source. Meanwhile, most of the important organic acids in industry are produced through fermentation of glucose or starch hydrolysates, including citric acid, acetic acid, gluconic acid, lactic acid, 2-gulonogluconic acid, and itaconic acid, as well as maleic acid, fumaric acid, and D-tartaric acid.
Enzyme preparations In recent years, the enzyme industry has developed rapidly and has been widely used in pharmaceuticals, food, and daily chemical industries due to its effective and specific catalytic activity. The vast majority of enzyme fermentation production is carried out using glucose or starch hydrolysis as the culture medium.
Microbial polysaccharides. Microbial polysaccharides produced by fermentation methods, such as pullulan and xanthan gum, can be fermented with glucose as a substrate and have various uses in the food industry.
Organic solvents. Glucose is a fermentable sugar that is most suitable for producing various organic solvents, with the most valuable being alcohol, as well as methanol, propanol, butanol, and so on.