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
- browning reaction effects
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
Source: Storify.com, https://storify.com/sports08man5/applications-and-benefits-of-dextrose-monohydrate