Dextrose Monohydrate

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

Uses

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

These can include:

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.

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