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
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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
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