Technical aspects
Glucose powder is a homogeneous, free-flowing product with low moisture content and controlled microbiological parameters. It is characterised by a suitable bulk density and sugar composition, which ensures its versatility and repeatability in industrial use.
| Parameter | Value |
| Colour | White to light yellow |
| Taste and smell | Sweet, typical of glucose |
| Form | Powder |
| Water content | ≤ 5% |
| Dextrose | ≤ 5% ds |
| Maltose | 37–43% ds |
| Maltotriose | 19% ds |
| Higher sugars | 39% ds |
| pH (50% ds) | 4.0 – 5.5 |
| DE (dextrose equivalent) | 36–40 |
| Sulphur dioxide (SO₂) | ≤ 10 mg/kg |
| Conductivity (18° Brix) | ≤ 150 µS/cm |
| Bulk density (loose) | 650–850 g/dm³ |
| Vibrating sieve >150 µm | 35–60% |
| Vibrating sieve >250 µm | ≤ 40% |
| Total number of microorganisms | ≤ 1000 cfu/10 g |
| Yeast and moulds | ≤ 100 cfu/10 g |
| Escherichia coli | Absent in 10 g |
| Salmonella | Absent in 25 g |
| GMO | GMO-free product |
