Glucose: Basic physico-chemical properties and their practical significance
https://doi.org/10.21323/2618-9771-2025-8-3-393-400
Abstract
Glucose is one of the most important medicines and strategic food products. The glucose market is highly competitive on a global level and is actively developing. According to the forecast of the Business research company, in the period from 2025 to 2034, the glucose market volume will grow rapidly from $6.81 to $9.2 billion. The growth of the glucose market is explained by the growing demand for the production of confectionery, functional food and beverages, animal feed, pharmaceuticals, and biofuel. Over the past decade, data have been accumulated regarding the physico-chemical properties of glucose, their role in human carbohydrate metabolism and the creation of new foods and medicines. The purpose of this review was to analyze current research reflecting the market, versatility of properties and uses of glucose. The glucostatic theory of obesity deserves attention, as well as the previously unknown ability of brain neurons to glycolysis. A sweetness receptor has been discovered and the mechanism of its influence on excessive food intake and human health has been investigated. Fructose and artificial sweeteners have a particularly harmful effect. Much of the researchers' attention is focused on increasing glucose stability. The analysis of the glucose market and its physico-chemical properties revealed the current direction of the development of glucose production linked with the expansion of the fields of its use. It includes obtaining new crystalline forms, expanding the production of anhydrous glucose, introducing spray drying and lyophilization technologies, creating products of the co-crystallization of glucose with other substances for the food, pharmaceutical, healthcare, veterinary and other industries.
About the Authors
L. S. Khvorova
All-Russian Research Institute of Starch and Starch — containing Raw Materials Processing — Branch of Russian Potato Research Centre
Russian Federation
Russian Federation
Ludmila S. Khvorova, Doctor of Technical Sciences, Professor, Chief Researcher, Head of Laboratory of Glucose
11, Nekrasov str., 140051, Kraskovo, Lyubertsy, Moscow region
N. R. Andreev
All-Russian Research Institute of Starch and Starch — containing Raw Materials Processing — Branch of Russian Potato Research Centre
Russian Federation
Russian Federation
Nikolay R Andreev, Doctor of Technical Sciences, Corresponding Member of the Russian Academy of Sciences, Scientific Supervisor
11, Nekrasov str., 140051, Kraskovo, Lyubertsy, Moscow region
V. A. Byzov
All-Russian Research Institute of Starch and Starch — containing Raw Materials Processing — Branch of Russian Potato Research Centre
Russian Federation
Russian Federation
Vasily A Byzov, Candidate of Agricultural Sciences, Director
11, Nekrasov str., 140051, Kraskovo, Lyubertsy, Moscow region
References
1. Singh, P. (2021). Glucose: A review. International Journal of Research Publication and Reviews, 2(12), 431–451.
2. Tolmacheva, E.A. (2018). Reference book Bidal Veterinar 2019. Medicines for veterinary use in Russia. Moscow: AstraFarmServis, 2018. (In Russian)
3. Khrebtova, A. Yu., Bуkov, E.V., Kuzin, A.I., Kamerer, O.V. (2022). Methodological approaches of glycemic control in sports practice based on continuous glucose monitoring data. Russian Journal of Sports Science: Medicine, Physiology, Training, 2022, 1(1(1)), Article 8. (In Russian) https://doi.org/10.51871/2782-6570_2022_01_01_8
4. Business Research Company (2025). Dextrose Global Market Report 2025. Retrieved from https://www.thebusinessresearchcompany.com/report/dextroseglobal-market-report Accessed March 17, 2025.
5. Global Info Research. (2024). Global Dextrose Monohydrate Supply, Demand and Key Producers, 2024–2030. Retrieved from https://www.globalinforesearch.com/reports/2227730/dextrose-monohydrate Accessed March 12, 2025.
6. DISCOVERY Research Group (2021). Analysis of glucose market in Russia (with the base of import-export) (Demo version). Retrieved from https://drgroup.ru/Analiz-rynka-glyukozy-v-Rossii.html Accessed March 12, 2025. (In Russian)
7. Lysikov Yu. A. (2013). Carbohydrates in clinical nutrition. Experimental and Clinical Gastroenterology Journal, 2, 089–110. (In Russian)
8. Chaput, J. -P., Tremblay, A. (2009). The glucostatic theory of appetite control and the risk of obesity and diabetes. International Journal of Obesity, 33(1), 46–53. https://doi.org/10.1038/ijo.2008.221
9. Hsu, G. C. (2022). Viscoelastic or Viscoplastic glucose theory (VGT #67): A study of postprandial plasma glucose versus carbohydrates and sugar intake grams and daily walking steps using a customized software program and VGT energy tool from physics and engineering based on GH method: Math-physical medicine (No. 657). Journal of Applied Material Science and Engineering Research, 6(2), 01–06.
10. Maity, D., Guha Ray, P., Buchmann, P., Mansouri, M., Fussenegger, M. (2023). Bloodglucose-powered metabolic fuel cell for self-sufficient bioelectronics. Advanced Materials, 35(21), Article 2300890. https://doi.org/10.1002/adma.202300890
11. Geidl-Flueck, B., Hochuli, M., Németh, Á., Eberl, A., Derron, N., Köfeler, H. C. et al. (2021). Fructose- and sucrose- but not glucose-sweetened beverages promote hepatic de novo lipogenesis: A randomized controlled trial. Journal of Hepatology, 75(1), 46–54.
12. Williams, S. C. R. (2023). Sugar rush: Scientists discover key role of glucose in brain activity. Retrieved from https://gladstone.org/news/sugar-rush-scientistsdiscover-key-role-glucose-brain-activity Accessed April 16, 2025.
13. Li, H., Guglielmetti, C., Sei, Y. J., Zilberter, M., Le Page, L. M., Shields, L. et al. (2023). Neurons require glucose uptake and glycolysis in vivo. Cell Reports, 42(4), Article 112335. https://doi.org/10.1016/j.celrep.2023.112335
14. Khvorova, L.S. (2013). Scientific practical foundations of production of crystalline glucose. Moscow: Russian Academy of Agricultural Sciences, 2013. (In Russian)
15. Pan, S. (2024). Mutarotation — Definition, Mechanism, Measurement, Example. Retrieved from https://biologynotesonline.com/mutarotation/ Accessed March 12, 2025.
16. Silva, A. M., da Silva, E. C., da Silva, C. O. (2006). A theoretical study of glucose mutarotation in aqueous solution. Carbohydrate Research, 341(8), 1029–1040. https://doi.org/10.1016/j.carres.2006.02.035
17. Hossain, M., Chowdhury, N., Atahar, A., Susan, Md. A. B. H. (2023). Water structure modification by D-(+)-glucose at different concentrations and temperatures-effect of mutarotation. RSC Advances, 13(28), 19195–19206. https://doi.org/10.1039/d3ra03081d
18. Srisa-nga, S., Flood, A., White, E.T. (September 7–9, 2005). Analysis of effect of mutarotation reaction on the crystallization of alpha-glucose monohydrate. Processing of the 12th International Workshop on Industrial Cristallization. MartinLuther-Universytat Halle -Wittenberg, 2005.
19. Perelygin, V.M., Krylskiy, D.V., Gulyuk, N.G. (1991). Effect of mutarotation on kinetics of mass crystallization of glucose. Izvestiya VUZOV. Food Technology, 4–6(203– 205), 36–39. (In Russian)
20. Le Barc’H, N., Grossel, J. M., Looten, P., Mathlouthi, M. (2001). Kinetic study of the mutarotation of d-glucose in concentrated aqueous solution by gas-liquid chromatography. Food Chemistry, 74(1), 119–124. https://doi.org/10.1016/S0308-8146(01)00139-X
21. Ramesh, P., Kritikos, A., Tsilomelekis, G. (2019). Effect of metal chlorides on glucose mutarotation and possible implications on humin formation. Reaction Chemistry and Engineering, 4(2), 273–277.
22. Li, Z., Luo, Y., Wang, X., Jiang, Z., Xu, S., Hu, C. (2020). The effect of sodium chloride concentration on the mutarotation and structure of d-xylose in water: Experimental and theoretical investigation. Carbohydrate Research, 489, Article 107941. https://doi.org/10.1016/j.carres.2020.107941
23. Shipunov, B. P., Ryabykh, A. V. (2019). Effect of high-frequency electromagnetic field on the mutarotation of aqueous solutions of glucose and fructose. Chemistry of Plant Raw Material, 3, 235–240. (In Russian) https://doi.org/10.14258/jcprm.2019034456s
24. Khvorova, L. S. (2019). Features oftechnology forcrystalline beta-glucose. Food Industry, 6, 54–57. (In Russian) https://doi.org/10.24411/0235-2486-2019-10089
25. Bakó, I., Pusztai, L., Pothoczki, S. (2024). Outstanding properties of the hydration shell around β-d-glucose: A computational study. ACS Omega, 9(18), 20331–20337. https://doi.org/10.1021/acsomega.4c00798
26. Andreev, N.R., Khvorova, L.S., Zolotukhina, N.I. (2010). Kinetics of nucleation during isothermal crystallization of anhydride glucoze. Sugar, 12, 55–58. (In Russian)
27. Flood, A. E., Srisanga, S. (2012). An improved model of the seeded batch crystallization of glucose monohydrate from aqueous solutions. Journal of Food Engineering, 109(2), 209–217. https://doi.org/10.1016/j.jfoodeng.2011.09.035
28. Jit, T., Shil, D., Kumari Dasgupta, R., Mallick, S., Mukherjee, S. (2023). Cocrystal: A review on the design and preparation of pharmaceutical cocrystals. Asian Journal of Research in Pharmaceutical Sciences, 13(4), 296–302. https://doi.org/10.52711/2231-5659.2023.00050
29. Khvorova, L. S. (2021). Physico-chemical properties of the crystalline substance of glucose with sodium chloride. Achievements of Science and Technology in Agro-Industrial Complex, 35(8), 51–56. (In Russian) https://doi.org/10.53859/02352451_2021_35_8_51
30. Kang, X.-Y., Chang, Y.-D., Wang, J.-D., Yang, L.-M., Xu, Y.-Z., Zhao, G.-Z. et al. (2020). Sugar-metal ion interaction: Crystal structure and spectroscopic study of potassium chloride complex with d-glucose, KCl·2C6H12O6. Journal of Molecular Structure, 1206, Article 127671. https://doi.org/10.1016/j.molstruc.2019.127671
31. López-Córdoba, A., Navarro, A. (2018). Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization. Journal Food Process Engineering, 41(8), Article e12901. https://doi.org/10.1111/jfpe.12901
32. Bhandari, B. R., Hartel, R. W. (2006). Co-crystallization of sucrose at high concentration in the presence of glucose and fructose. Food Science, 67(5), 1797– 1802. https://doi.org/10.1111/j.1365-2621.2002.tb08725.x
33. Von Molitor, E., Riedel, K., Krohn, M., Hafner, M., Rudolf, R., Cesetti, T. (2021). Sweet taste is complex: Signaling cascades and circuits involved in sweet sensation. Frontiers in Human Neuroscience, 15, Article 667709. https://doi.org/10.3389/fnhum.2021.667709
34. Kresser, C. (2019). Here’s the research on sugar and health. Retrieved from https://chriskresser.com/heres-the-research-on-sugar-and-health/ Accessed April 18, 2025.
35. Gangwisch, J.E, Hale L, St-Onge, M.-P., Choi L., LeBlanc, E.S., Malaspina, D, et al. (2020). High glycemic index and glycemic load diets as risk factors for insomnia: Analyses from the Women's Health Initiative. The American Journal of Clinical Nutrition, 111(2), 429–439. https://doi.org/10.1093/ajcn/nqz275
36. Aghaee, B., Moradi, F., Soleimani, D., Moradinazar, M., Khosravy, T., Samadi, M. (2023). Glycemic index, glycemic load, dietary inflammatory index, and risk of infertility in women. Food Science and Nutrition, 11(10), 6413–6424. https://doi.org/10.1002/fsn3.3584
37. Higginbotham, S., Zhang, Z.-F., Lee, I–M., Cook, N.R., Giovannucci, E., Buring, J.E. et al. (2004). Dietary glycemic load and risk of colorectal cancer in the women's health study. Journal of the National Cancer Institute, 96(3), 229–233. https://doi.org/10.1093/jnci/djh020
38. Dehissi, E.I., Stanojevic, U.S., Grebyonkin, E.N., Chkhikvadze, V.D (2013). The pathophysiologic characteristics of colorectal cancer in association with the lipid and carbohydrate metabolism disorders. Vestnik of the Russian Scientific Center of Roentgenoradiology, 13–2, Article 5. (In Russian)
39. Laffitte, A., Neiers, F., Briand, L. (2014). Functional roles of the sweet taste receptor in oral and extraoral tissues. Current Opinion in Clinical Nutrition and Metabolic Care, 17(4), 379–385. https://doi.org/10.1097/mco.0000000000000058
40. DiNicolantonio, J. J., O’Keefe, J. H., Wilson, W. L. (2018). Sugar addiction: Is it real? A narrative review. British Journal of Sports Medicine, 52(14), 910–913. https://doi.org/10.1136/bjsports2017-097971
41. May, C. E., Rosander, J., Gottfried, J., Dennis, E., Dus, M. (2020). Dietary sugar inhibits satiation by decreasing the central processing of sweet taste. ELife, 16(9), Article e54530. https://doi.org/10.7554/eLife.54530
42. Carvalho, C., de Souza, M., Arbex, N., Sá, D., de Souza Rodrigues, L., de Sá, D. et al. (2018). The role of fructose in public health and obesity. Health, 10(04), 434–441. https://doi.org/10.4236/health.2018.104035
43. Wilk, K., Korytek, W., Pelczyńska, M., Moszak, M., Bogdański, P. (2022). The effect of artificial sweeteners use on sweet taste perception and weight loss efficacy: A review. Nutrients, 14(6), Article 1261. https://doi.org/10.3390/nu14061261
44. Pang, M. D., Goossens, G. H., Blaak, E. E. (2021). The impact of artificial sweeteners on body weight control and glucose homeostasis. Frontiers in Nutrition, 7, Article 598340. https://doi.org/10.3389/fnut.2020.598340
45. Sorrentino, Z. A., Smith, G., Palm, L., Motwani, K., Butterfield, J., Archer, C. et al. (2020). An erythritol-sweetened beverage induces satiety and suppresses ghrelin compared to aspartame in healthy non-obese subjects: A pilot study. Cureus, 12(11), Article e11409. https://doi.org/10.7759/cureus.11409
46. Cabral, T. M., Pereira, M. G. B., Falchione, A. E. Z., Sá, D. A. R. de, Correa, L., Fernandes, D. da M. et al. (2018). Artificial sweeteners as a cause of obesity: Weight gain mechanisms and current evidence. Health, 10, 700–717. https://doi.org/10.4236/health.2018.105054
47. Carter, J., Jeukendrup, A. E., Jones, D. A. (2005). The effect of sweetness on the efficacy of carbohydrate supplementation during exercise in the heat. Canadian Journal of Applied Physiology, 30(4), 379–391. https://doi.org/10.1139/h05-128
48. Rhys, N. H., Bruni, F., Imberti, S., McLain, S. E., Ricci, M. A. (2017). Glucose and mannose: A link between hydration and sweetness. The Journal of Physical Chemistry B, 121(33), 7771–7776. https://doi.org/10.1021/acs.jpcb.7b03919
49. Anbarasan, A., Nataraj, J., Shanmukhan, N., Radhakrishnan, A. (2018). Effect of hygroscopicity on pharmaceutical ingredients, methods to determine and overcome: An overview. Journal of Chemical and Pharmaceutical Research, 10(3), 61–67.
50. Scholl, S. K., Schmidt, S. J. (2014). Determining the mechanism and parameters of hydrate formation and loss in glucose. Journal of Food Science, 79(11), E2232- E2244. https://doi.org/10.1111/1750–3841.12671
51. Хворова, Л. С. (2020). Виды кристаллической глюкозы для получения растворов и таблетированных форм. Фармация, 69(5), 24–29. [Khvorova, L. S. (2020). Types of crystalline glucose for the preparation of solutions and tablet dosage forms. Farmatsiya, 69(5), 24–29. (In Russian)] https://doi.org/10/29296/25419218-2020-05-04
52. Ng, L. H., Ling, J. K. U., Hadinoto, K. (2022). Formulation strategies to improve the stability and handling of oral solid dosage forms of highly hygroscopic pharmaceuticals and nutraceuticals. Pharmaceutics, 14(10), Article 2015. https://doi.org/10.3390/pharmaceutics14102015
53. Dhondale, M. R., Thakor, P., Nambiar, A. G., Singh, M., Agrawal, A. K., Shastri, N. R. et al. (2023). Co-crystallization approach to enhance the stability of moisturesensitive drugs. Pharmaceutics, 15(1), Article 189. https://doi.org/10.3390/pharmaceutics15010189
54. Záhonyi, P., Szabó, E., Domokos, A., Haraszti, A., Gyürkés, M., Moharos, E. et al. (2022). Continuous integrated production of glucose granules with enhanced flowability and tabletability. International Journal of Pharmaceutics, 626, Article 122197. https://doi.org/10.1016/j.ijpharm.2022.122197
55. Tajir, H., Parab, I. (2022). Theory and practice of freeze drying in pharmaceuticals. International Journal of Pharmacy and Pharmaceutical Research, 25(3), 225–240.
56. Bandurin, Y. A., Zavilopulo, A. N., Popik, T. Yu., Molnar, Sh. B., Solomon, A. M., Bulhakova, A. I. (2023). Fluorescence excitation spectroscopy of glucose molecules. Journal of Physics and Optics Sciences, 5(1), 1–7. https://doi.org/10.47363/JPSOS/2023(5)177
Review
For citations:
Khvorova L.S., Andreev N.R., Byzov V.A. Glucose: Basic physico-chemical properties and their practical significance. Food systems. 2025;8(3):393-400. (In Russ.) https://doi.org/10.21323/2618-9771-2025-8-3-393-400
Views:
43
Email this article 