Glucose can be divided into monohydrate glucose and anhydrous glucose according to different manufacturing processes.

Glucose monohydrate: a product containing clean water obtained by liquefaction and saccharification of starch or starch based raw materials, followed by refinement, concentration, cooling and crystallization.

Anhydrous glucose: a product made from starch or starch as raw material, obtained by liquefaction and saccharification of glucose liquid, and then refined, concentrated, evaporated and crystallized.

What is glucose monohydrate?

The difference in moisture content between glucose monohydrate and anhydrous glucose is about 8 points.

Glucose monohydrate is divided into food grade glucose and pharmaceutical grade glucose.

1) Food grade glucose is mainly used in the food processing industry and vegetable preservation industry.

2) Glucose monohydrate can be hydrogenated to produce sorbitol.

3) Medical grade glucose monohydrate is mainly used as a raw (auxiliary) material for oral medicine.

4) Crystallized glucose in one water can be further processed to produce anhydrous glucose.

What is anhydrous glucose again?

Anhydrous glucose is an organic compound, which is glucose without crystalline water. It is a colorless crystalline or white crystalline powder; Odorless and sweet in taste. Easy to dissolve in water, slightly soluble in ethanol.

Anhydrous glucose is a nutritional drug that can be used to make drugs such as glucose injection, glucose sodium chloride injection, and compound sodium lactate glucose injection.

The difference between the two lies in the refreshing taste of glucose monohydrate, which is a snow-white powder with luster. Anhydrous glucose has less coolness and greater sweetness, and is a white powder with lower glossiness than glucose monohydrate.