Dextrose Monohydrate (D-glucose) is a sugar that’s a stable, odorless, white crystalline powder or colorless crystal.



Dextrose Monohydrate uses in the food industry are vast. The coordinated water lends the desired physical properties for food manufacturing.

These can include:

  • boiling and freezing/melting points
  • preservation
  • humectancy
  • sweetness
  • browning reaction effects
  • gelation
  • viscosity
Note: Dextrose Anhydrate is more commonly used in pharmaceuticals, where more stringent conditions regarding dryness are generally required.


1. Reducing the sugar – it really is a reducing sugar meaning that it can reduce alkaline solutions.

2. Crystal form – At room temperature, it is in crystalline form.

3. Sweetness Control – Is among the sweetest starch which explains why it provides many applications inside the food industry.

4. Solubility – Is very soluble naturally in when it is within the water, hardly soluble in organic solvents, yet it is slightly soluble in ethanol.

5. Freezing point – Includes a low molecular weight which make it viable for producing frozen treats.


  • Side effects of dextrose are, increased blood sugar(hyperglycemia), hyperosmolarity, injection site infection and increased fluid volume.


  • Please consult your nutritionist

Other names




















Leave a Reply

Has this product helped you or someone you know? Tell us about it:

Note: Your email address will be kept private, and will NOT show with your statement.