Dextrose
About This Product
Dextrose is D-glucose crystallised from hydrolysed starch, usually maize. Two forms are traded and they are not interchangeable: the monohydrate carries one water of crystallisation and around 9% moisture, while the anhydrous form is essentially dry and correspondingly higher in assay per unit weight.
That difference matters in two ways. Anhydrous dextrose is specified where formulation water must be controlled, such as in chocolate or in dry mixes destined for long shelf life, and its higher effective sugar content changes the recipe balance. The monohydrate is cheaper and dominates general use.
Its most distinctive functional property is a strongly negative heat of solution: dissolving dextrose absorbs heat, producing a perceptible cooling sensation on the tongue. That is why it is used in mints, chewing gum and effervescent tablets, where the effect reinforces the flavour.
Beyond sweetness, dextrose is a readily fermentable substrate for baker's yeast, browns through the Maillard reaction to give crust colour, and provides the rapidly absorbed carbohydrate used in sports and clinical nutrition.
Specifications
Applications
Packaging Options
- Pack size confirmed on enquiry
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- Finished food, target function and process conditions
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Food-grade identity alone does not establish permission for every food or country. Confirm permitted use, limits and labelling requirements for the intended market. Certification availability must be checked for the nominated product and manufacturing site.
Product illustrations show representative material and packaging. The quotation confirms the actual source, grade, pack size and labelling.
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