Anhydrous Glucose

Anhydrous glucose, the crystalline, water-free form of glucose, is derived from starch hydrolysis and is widely used in both the food and pharmaceutical industries. Its adaptability stems from its role as a sweetener, bulking agent, and fermentable sugar in various applications. Anhydrous glucose plays a critical role in confectionery, baked goods, and beverages, adding sweetness while improving texture and stability. In the pharmaceutical sector, it serves as an excipient in tablet production and provides rapidly absorbable energy in medical formulations. Known for its high solubility and neutral taste, anhydrous glucose continues to be a vital component in the formulation of diverse products requiring precise control of sugar content and functionality.