Dextrose Monohydrate

Dextrose Monohydrate

C₆H₁₂O₆, H₂O

A qualitative range of Dextrose Monohydrate. These are obtained by crystallization process after the enzymatic hydrolysis of starch substrate. The dextrose monohydrate  contains one molecule of water of hydration. These are ideal for their use in following industries

Food:

The various nutritive physical and chemical properties of Dextrose make it a valuable ingredient in many food application.

Baking:

Dextrose is readily fermentable sugar and an excellent nutrient for yeast in bread dough. It's reaction when heated with protein provides color and flavor to bread and cookie crusts.

Beverage:

Dextrose is readily fermentable sugar and hence used in wine and beer to supply sweetness, body and osmotic pressure. It is adjacent to reduce residual carbohydrate level and caloric content in light beer production.

Canning:

Dextrose alone or with sucrose controls Osmotic pressure and enhances flavor, sweetness, and texture in Jams, Jellies, fruits and juices. In addition it helps to create the glossy appearance of Jams and Jellies.

Confectionery:

Dextrose supplies sweetness, softness and crystallization control in candies. It is also used in Candy and gum for coating, strength , hardness & color.

Pharmaceutical:

Dextrose Mono-hydrate is formulated with vitamins and Minerals and sold in packets or containers or used during convalescent periods of physical stress by patients, athletes and students. In medical formulations Dextrose is used in tableting ( salt tablets ) and as a raw material in the fermentation industry for bio-chemical synthesis of antibiotics ( penicillin, streptomycin etc.) and vitamin C. via Sorbitol.

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