The article will talk about the main source of nutrition for our body, about carbohydrates. Glucose is a carbohydrate to feed our brain when it is indicated and when it should not be taken.
This medicinal product has wide range applications, including and in shock conditions, with blood loss and lack of glucose in the body. In addition, the drug takes part in various body processes: it increases the activity of redox reactions, takes part in metabolic processes, and activates detoxification processes in the liver.
Drip administration of solutions can partially compensate for the lack of fluid in the body, is a source of energy for the functioning of organs and systems. Solutions high concentration able to increase the osmotic pressure of the blood, stimulates the contractility of the heart muscle, increases the diuretic function of the kidneys.
"Glucose" release form
Glucose is available in the form of a solution with various percentages or in the form of tablets:
Glucose solution 25%
Glucose solution 5%
Glucose solution 40%
Glucose solution with ascorbic acid
Tablets 0.5 g
Tablets 1 g
The solution is in the form of a clear liquid, in solid form it is White powder finely crystalline or colorless crystals. The substance has sweet taste. The solid form dissolves easily and quickly in water.
"Glucose" indications for use
Common indications for taking glucose are:
Low blood glucose
Infections with symptoms of intoxication
low calorie diet low in carbohydrates
Liver diseases with general intoxication of the body
Hemorrhagic diathesis
Lack of fluid in the body
state of shock
Collapse states
As a solution for diluting various medications
Indications for the use of high percentage glucose solutions:
In case of drug poisoning
In severe acute infectious diseases
Collaptoid states and shock states
Chronic heart failure
Severe liver pathology
Pulmonary edema
Insufficient diuresis
Solvent for intravenous administration of cardiac glycosides
"Glucose" dosage
With an undisturbed metabolism, glucose is administered intravenously by drip at the rate of 4 to 6 grams per kilogram of body weight per day, while the volume of fluid per day should not exceed 30 to 40 ml per kilogram of body weight. The rate of drug intake should not exceed 0.25 to 0.5 grams per 1 kilogram of body weight per hour.
With intravenous administration of a 5% glucose solution, the rate of administration does not exceed 7 ml per 1 minute, the volume can be up to 2 liters per day
With intravenous administration of a 20% solution, the rate of administration is up to 2 ml per 1 minute, the volume of administration does not exceed 0.5 liters per day
With intravenous administration of a 10% solution, the rate of administration is 3 ml per 1 minute, the allowable volume is up to 1 liter
With intravenous administration of a 40% solution, the rate is up to 1.5 ml per 1 minute, and the allowable volume is up to 250 ml per day
With the introduction of the drug intravenously by stream in acute conditions, a volume of up to 50 ml of 5% or 10% glucose solution is allowed
When taking glucose in the form of tablets, the recommended dose is up to 1 gram per dose.
"Glucose" contraindications
Do not use this drug in the following conditions:
Availability allergic reaction for glucose
Elevated blood glucose levels
Edema syndrome
Availability diabetes
Violation of the processing function of the pancreas after surgery
Conditions that threaten pulmonary or cerebral edema
Acute heart failure
Hyperglycemic coma
Chronic forms of renal or heart failure
"Glucose" for children
- In childhood, carbohydrates are most actively consumed by the body. They are the main source of energy for child's body and with a lack of this substance, the child becomes less active. Also, a lack of carbohydrates can lead to quite serious conditions. In addition to feeling unwell, lethargy, fatigue, headaches, a state of fainting may occur.
- The medicinal the drug is not contraindicated in children. Normally, all of us and children receive enough carbohydrates from food. However, there are conditions in which additional intake of glucose into the body is required.
- If an additional dose of glucose is needed for intravenous administration in the first days of illness, children are prescribed up to 6 grams of the substance per 1 kg of body weight per day, then the dose can be up to 15 grams per 1 kg of body weight per day
- The maximum volume of liquid must not exceed allowed values for the given age and actual weight of the child. The rate of administration of the drug for children should not exceed 0.5 grams per 1 kg of body weight in 1 hour. At the same time, to increase the rate of carbohydrate absorption, children are prescribed insulin at the rate of 1 unit for every 5 grams of glucose.
"Glucose" side effects
The use of glucose can cause the following conditions:
Left ventricular failure in the acute phase
Thrombophlebitis in the injection area
hyperglycemia
"Glucose" application features
Glucose can be used as needed during pregnancy and lactation. It is necessary to strictly observe the permissible dosage and duration of the course of therapy in accordance with the instructions of the attending physician.
It is necessary to use the bottom agent under the control of blood glucose levels. You should not prescribe glucose in the presence of skull injuries and cerebrovascular accidents. It is also necessary to control the level of potassium and carry out its correction, if necessary, simultaneously with the introduction of a glucose solution.
"Glucose" overdose
If the required dose of the drug is exceeded, you may experience:
Nausea
Vomit
Bloating and flatulence
Digestive disorders, diarrhea
To eliminate the listed symptoms, it is necessary to stop taking the drug and prescribe antiemetic drugs, medicines relieve diarrhea and improve digestion. It is necessary to make symptomatic therapy.
Analogues
Glucose Bieffe
Dexaqua
Dextrose
Libott
Pliasol
Tata dext
Glucose-Cinco
Video: Low blood sugar, symptoms and treatment?
Internet and social networks literally blew up photos of cakes with a perfectly smooth glossy or mirror surface. Now edible gloss is used in the preparation of cakes, pies, desserts, cakes, and mousses.
Someone covers the entire surface of the product with a “gloss”, and someone only a part, leaving beautiful smudges. One way or another, such a design of sweets would be impossible without the main ingredient mirror glaze – glucose syrup.
Features of Glucose Syrup
Glucose syrup is a multifunctional product with a number of properties necessary for confectionery business. It is viscous and sticky, very much like fresh honey. At the same time, the syrup is absolutely transparent, and its taste is similar to caramel. It is less sweet than honey or sugar and does not have a cloying aftertaste. In fact, glucose syrup is the concentration of an aqueous solution of monosaccharides, which are obtained by hydrolysis and purification of starch.
In nature, the main source of glucose is fruits and honey. Glucose syrup for confectionery made from corn, and some manufacturers use potato starch for this.
Ready liquid syrup glucose is sold in plastic buckets. It can be stored up to two years without losing its properties. There is also dry glucose syrup - in the form of a powder it is used for baby and diet food.
Glucose syrup recrystallizes sugar, providing softness, freshness and excellent preservation. various products preventing them from drying out. Glucose syrup has low hygroscopicity - it absorbs moisture, due to which it is used as a protective glaze. And good viscosity makes the product with such a coating convenient for eating.
Glucose syrup has found a wide range of applications in various types industry - in the confectionery and baking business, in the production of sweet and alcoholic beverages. Thanks to its properties, glucose syrup improves the characteristics of all types of bread and flour products. It is also added to desserts, gingerbread, cookies, creams, Turkish delight, sweets, ice cream and marmalade.
Glucose syrup is popular not only because of its properties, but also because of its cheapness. Agree, growing corn is easier than cane or other sugar plants.
Summarizing all of the above, we can distinguish the following distinctive properties glucose syrup:
- delay and decrease in crystallization;
- decrease in indicators of activity of liquids;
- providing aroma and color when heated;
- moisture absorption.
Preparing the mirror glaze
Mirror glaze, created using glucose syrup, is shiny, can have any color or even combine several shades, and it is also very plastic and catchy. You can cook it at home.
Mirror Glaze Ingredients:
- glucose syrup - 150 g;
- sugar - 150 g;
- water - 75 g;
- condensed milk - 100 g;
- White chocolate(can be replaced with dark) - 150 g;
- gelatin - 10 g;
- dye - optional.
Soak the gelatin in half the volume of water. Mix the remaining water with glucose syrup and sugar. Bring the resulting mass to a boil over low heat. Then quickly pour the boiling syrup over the condensed milk or chocolate. Knead the mass without beating. Then add the already swollen gelatin. Mix everything again and add the dye. Beat the mass with a blender until a perfectly smooth surface without bubbles is obtained.
Put the resulting glaze to infuse for 7-9 hours in the refrigerator. You can use the glaze after you warm it up to 35 degrees - it is better to use a cooking thermometer to measure the temperature.
It is necessary to cover the confectionery product with a mirror glaze after you have cooled it well. This will help her to lie perfectly on the surface of the dessert.
After that, the cake or any other delicacy with mirror glaze will look so bright that it will not leave anyone indifferent. And thanks to glucose syrup, the dessert will be not only tasty, but also healthy.
A lot can be said about glucose syrup. The topic is so capacious and complex that you can write a dozen pages. Therefore, I will consider and touch only the most important points without going into deep theory. After all, using certain products, you must understand why they are needed in the recipe.
So, glucose, or glucose syrup, is a natural sugar substitute. Like all sugars, it belongs to the group of carbohydrates. Culinary products may contain the following carbohydrates:
- Polysaccharides- complex carbohydrates, consisting of more than 10 monosaccharides. Polysaccharides are carbohydrates that are insoluble in water, have no sweet taste, and are broken down into oligosaccharides. For example, polysaccharides include starch - a white powder, tasteless and odorless, partially soluble in water heated to 60-80°C.
- Oligosaccharides- complex carbohydrates containing from 2 to 10 monosaccharides.
- disaccharides- carbohydrates, consisting of 2 monosaccharides. Disaccharides are divided into two groups: those with reducing ability and those without it. The reducing disaccharide has all the properties of monosaccharides, that is, high hygroscopicity, anti-crystallizing abilities, and a shift in the freezing point. Sucrose has no reducing ability! This is necessary to know to determine the properties of sugars and calculate the dry residue of sugar in the final product (GOST 5903-89 "Confectionery products. Methods for determining sugar"). Disaccharides include sucrose, lactose ( milk sugar present in milk), maltose and others. So, when we talk about sucrose, we mean regular sugar- sweet white sand crystals. Sucrose is made up of two monosaccharides: glucose and fructose. It has been assigned a sweetness ratio of 100%.
- Monosaccharides - simple carbohydrates, consisting of one molecule, for example, glucose, fructose, galactose. They are not subject to hydrolysis (do not break down in water) and do not dissolve in alcohol.
The most commonly used monosaccharides in confectionery are fructose and glucose.
Fructose is found in fruit juices. It is the sweetest of all carbohydrates. Paired with glucose, it is part of honey (37%) and invert sugar(fifty%). Fructose is not thermostable: when heated, it decomposes, forming dyes. It is perfectly absorbed by the body, which allows it to be used by a wide range of consumers without impact to health. It has a high sweetness, which allows to reduce the mass of sugar in the final product without loss of quality and taste. It is a “sponge” that retains water (hygroscopicity), which is very important for products with a low fat content (prolongs their shelf life, preventing them from staling), saves products from drying out and cracking (candy body, ganache, fudge, etc.). An excellent preservative that quickly penetrates tissue walls. Does not crystallize. But obtaining fructose is quite expensive production, respectively, the cost of the product rises sharply, which is not always justified in the food industry.
Glucose, or sometimes referred to as "grape sugar", is present in honey and fruits. It has less sweetness than sucrose (74%). Dry glucose (dextrose) can be an excellent substitute regular sugar in products where sweetness needs to be reduced without sacrificing dry matter. Replaced 1:1.
How is glucose syrup obtained?
Very often on confectionery forums you can find the question "How to make glucose syrup at home?". There is only one answer: do not cook it at home!
To obtain glucose syrup, starch is boiled with dilute sulfuric acid for several hours. In order to remove sulfuric acid from the resulting solution, chalk is added to it, which forms calcium sulfate with sulfuric acid, the solution is filtered and evaporated. It turns out a thick sweet mass, called molasses, which is used in confectionery industry. Molasses, in addition to glucose, contains various impurities of starch hydrolysis (the process of decomposition with the help of water). To obtain pure glucose, the boiling process is continued. The solution obtained after neutralization and filtration is concentrated until glucose crystals begin to fall out of it.
As you can see, it is much easier to buy ready-made glucose syrup in specialized confectionery stores.
Sweetness of glucose syrup
Glucose syrup is a clear, sweet liquid with a slight taste and no smell. Glucose syrup has 75% of the sweetness of sucrose (sugar).
Below is a comparative table of the degree of sweetness of sugars:
When substituting one carb for another in a recipe, don't forget to count the sweetness!
What does DE mean on a glucose bottle?
As a rule, the “DE” indicator and the numbers in percentage terms are written on a jar of glucose syrup. This is done so that we know what kind of product it is and what properties it has. Basically, all the syrup that is sold in Russia is a syrup with the equivalent of 42-43%.
DE is a dextrose equivalent, an indicator of the level of glucose in a substance, the degree of its purification and the level of impurities.
I repeat that in the process of processing starch, a lot of substances contained in it are decomposed, they are purified, broken down into constituent parts, and so on until glucose molecules appear. This is where the fun begins: the degree of purification of glucose syrup can be different. The more glucose content in the syrup and the less impurities, the higher the DE. Conversely, the lower the glucose content and the higher the amount of by-products, the lower the DE.
Modern enzymatic way of processing starch by means of hydrolysis and pollution reduction by-products allows you to get a product with a high DE.
With the help of DE, we can find out the depth of starch hydrolysis: for starch, DE is 0, and for glucose this indicator is 100. That is, a high DE indicator indicates quality product With high content glucose, and low DE - with low glucose and large quantity impurities in it.
With the growth of DE, the hygroscopic ability of the product, anti-crystallization properties, and freezing point shift increase. Therefore, it is customary to divide syrups into several categories depending on the content of DE:
- Low DE syrup (20-38%)- syrup has a high viscosity, not very sweet.
- Syrup with an average DE (39-58%)- well-prepared syrup with reducing sugars, but still with impurities. It has a moderately sweet taste, transparent, colorless, odorless, medium viscosity, binds water well, reduces the degree of freezing, acts as an anti-crystallizing agent. Such a syrup is often used to prepare a glaze (mirror glaze): because. the syrup is moderately viscous, the freezing point drops, and when defrosted, the product behaves perfectly. Also, this glucose syrup is suitable for making ganache, marmalade, caramel, fillings for eclairs and other desserts. Remember: frosting can only be frozen based on fats!
- Syrup with high DE (more than 59%)- Syrup with high glucose content. It has a low viscosity (fluid), moderately sweet, excellent moisture retention, hygroscopic, successfully binds water. It is well suited to products saturated with water. The syrup acts as a “sponge”: it absorbs water and retains it, which prevents the product from drying out (candies, nougat, marshmallows, marshmallows, etc.). And anti-crystallization properties help from the formation of a “dry crust”, winding of the product.
What is glucose-fructose syrup?
Glucose-fructose syrup (equivalent to invert syrup) is a mixture of glucose and fructose. The syrup has gone by several names: isoglucose, high fructose corn syrup, and glucose-fructose syrup. Indicators of the content of substances are approximately the following: glucose 51%, fructose 42%, oligosaccharides (impurities) - 7%.
Such syrups are widely used in the production soft drinks, jams and preserves. They allow you to increase bacterial stability, fruit flavor. Adding glucose-fructose syrup during canning will help prevent crystallization of sucrose and preserve the natural color of fruits and vegetables.
Currently, the United States is producing third-generation syrup, in which fructose is about 90-95%. One of the ways to obtain such a syrup is to create conditions for the partial crystallization of glucose and its subsequent removal from the glucose-fructose syrup.
What is glucose syrup for?
- With it, you can lower the freezing point of the product, i.e. the temperature at which the product with syrup will begin to crystallize water into ice.
- Helps reduce the sweetness of the product.
- Glucose syrup reduces water activity. Water promotes the reproduction of microorganisms. Therefore, glucose in this case acts as a preservative, which allows the final product to extend the shelf life (ganache, candies).
- Glucose syrup is hygroscopic, i.e. has moisture-retaining properties. It is recommended to use it when there is a liquid in the product that must be bound to prevent the final product from drying out (marshmallow, marshmallow, nougat, marmalade), the formation of a dry crust on the surface (marshmallow, for example), when there is a lot of liquid in the recipe that needs to be stabilized. Glucose is also used to bind water in the filling to prevent the dough from getting wet. Drying ganaches in candy cans can cause cracking of the candy body.
- Glucose helps prevent crystallization in the final product.
- Absorbs and retains moisture in the final product (especially high DE syrups).
Often experienced confectioners to achieve the desired result and combine several properties, two syrups are used at once: inert and glucose syrup.
Features of working with glucose syrup
- Slightly warm the glucose before use. microwave oven(BUT: do not heat above 90°C - this will dry out the glucose!).
- Collect glucose with a wet hand.
- If you are preparing gelatin mastic, then you will need glucose syrup, and not dextrose (glucose powder).
- Glucose syrup is added to the dough in a proportion of 2-4% to flour to prevent staleness, and in an amount of up to 8% to reduce the crystallization of sugars.
Can I replace glucose syrup with invert sugar?
Remember: glucose syrup and invert sugar- it's absolutely different syrups! If you want to replace one with the other, then you must understand what goals you are pursuing and what you want to achieve. And if you are not familiar with confectionery chemistry, then it is better to rely on the recipes of professional confectioners, where everything is adjusted to a percentage and a gram :)
Glucose, trimoline, molasses - these words are often found in recipes that form confectioner's world. But very often on different confectionery blogs you can read that all these products are almost the same or that they are interchangeable. In this and several subsequent articles, I will tell you about what all these are from a scientific point of view. confectionery What are their physical and Chemical properties where and why to use them. Together with you, we will dot the “and” in this complex issue and connect the threads of cause-and-effect relationships in a chaotic tangle of information. I will try to be as concise and precise as possible so as not to confuse you even more with complex chemical terminology.
Today we will learn more about confectionery glucose syrup. Glucose syrup is a viscous, viscous liquid of a transparent color. It is less sweet than sugar and has a pleasant taste. For confectioners this is very universal product. It is added to mirror glazes to give that characteristic and beloved perfect glossy sheen, caramel to prevent sugar crystallization. Often, to extend the shelf life, glucose is added to candies and marmalade.
As a component of various glazes, glucose syrup is used because of its low hygroscopicity: this allows glazes to protect the surface. confectionery from excess moisture, foreign odors and other environmental influences. Due to glucose syrup, ice cream and other products that are to be frozen do not completely freeze, they simply become dense, while maintaining their elasticity. At any whipped ganache glucose is added to create a more uniform texture, with the addition of glucose they make an easy-to-use element confectionery — plastic chocolate, which is used as cake decor or a cake.
Now let's look into chemical features this product. Glucose syrup is an aqueous solution of the monosaccharide glucose (or dextrose) found in in large numbers berries, fruits and vegetables. In order to make an aqueous solution (that is, syrup) of glucose in production, you first need to extract the glucose itself. Simply add glucose to various confectionery masterpieces much more convenient in a diluted, rather than powder form. It is obtained by hydrolysis of starch and cellulose. Starch is a substance that is found in a large number of grains and legumes, acting as a store of important nutrients. Most starch is found in rice, wheat, corn and potatoes. Accordingly, glucose can be obtained from the starch of any of these plants. Bottom line: glucose is produced from starch, and syrup is already being made from glucose (in other words, they simply make it in a convenient, liquid, form). At this stage, everything should be clear. Difficulties start further.
Numerous pastry blogs tell us that in most recipes, glucose can be replaced with homemade " invert syrup”(I will introduce you to the sugar inversion process in more detail in one of the following articles), which is recommended to be prepared from water, sugar and citric acid. Honestly, I don’t cook such syrups myself (I don’t really trust them), but I always add them to various sweet products only ready-made purchased glucose syrup. A lot depends on the quality of glucose syrup. For example, if you add it to mirror glazes, then glucose syrup different manufacturers will behave differently: one can make the glaze “watery” (because of which it will drain very much), and the other will make it “correct” density and fluidity. On the master classes on confectionery art I endure only those recipes, in the application of which we eventually get a stable final result, which is why I try to almost always use the best patisseries ingredients from the same manufacturers. I work with these ingredients every new recipe, repeatedly reproduce it, and after the stability of the result suits me, I show it to everyone. It is extremely important for me that visiting my Master Class you came home and with the same ingredients you could cook any dessert. The situation is exactly the same with the production of cakes and pastries to order: if you want to have a stable result and be sure of the quality of the product you sell, always use the same quality ingredients. That's all I'm leading to the fact that any major factory, which produces confectionery ingredients, does it according to strict established technology and always receives the same quality ingredient at the output. And, if we boil the syrup every time, then no matter how hard we try, the result will be different each time: a few degrees were not cooked or digested, we took sugar of a different quality, the wrong pan, etc ..
Pastry craftsmanship is an exact science, despite all possible manifestations of virtuosity. We can change something in taste, shape, appearance, but certain underlying processes always remain the same. That is why I always emphasize the importance of clear measurements.
Now the question of interchangeability. Despite the fact that glucose syrup, molasses and invert sugar have glucose in their composition, I do not consider them interchangeable products. First, they all different sweetness Secondly, they all have different effects. Of course, these ingredients undoubtedly have similarities, but in my recipes I clearly indicate the ingredient and expect that you will use it. For example, in many recipes from my book "From simple to complex with Elizaveta Glinskaya" contains glucose syrup. "Colored glass for decoration", " caramel sauce"," Confit tangerine slices", "Zest in syrup", "Marmalade", " mirror glaze”- in these and many other recipes, I add confectionery glucose syrup. In some cases, it plays the role of a preservative, in others it creates the necessary structure, plays the role of a recrystallizing agent for sugar.
I very often use glucose syrup in the process of preparing various confectionery products, so if you are just starting to work with mirror glazes, then I advise you to immediately learn how to cook them correctly. often on master classes people ask me, "What's the secret to a good mirror glaze?" I will answer: there is no secret, it all depends on how high-quality ingredients you use, whether you follow certain technological rules and stick to accuracy.
In the next article, we will continue this complex and informative topic with an analysis of the properties of molasses.
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