Introduction:

Dextrose Monohydrate is moderate in sweetness. It is 65-70% as sweet as sucrose and has a solution, which is much less viscous than Liquid Glucose. DMH is freely soluble in water at room temperature and also in boiling alcohol.

The perceived sweetness can be increased to the level of sucrose in some Dextrose/Sucrose blends. Dextrose has a greater depression of freezing point than that of cane sugar, resulting in a smoother and creamier texture of the final product like in frozen food products. The bulk density of DMH is 0.65 to 0.70 kg/cc.

Chemically, DMH has reducing properties due to open chain aldehyde form, which exists in equilibrium. In acidic solution, DMH yields condensation, products such as maltose and gentibiose and in alkaline solution it isomerizes to fructose and its compounds. When oxidized with dilute alkali, DMH gives gluconic acid and with nitric acid it gives saccharide, tartaric and oxalic acids. DMH on hydrogenation yields a mixture of glycols such as sorbitol.

DMH is a good source of commercial carbon dioxide as it is 100% fermentable in nature. It is an important ingredient of microbial feed for the synthesis of antibiotics.

Specifications:

Application:

Food Grade
Dextrose Monohydrate is purified and crystallized D-glucose. It contains one molecule of water of crystallization. It exists in white, odourless, crystalline granules having a bland and sweet taste.

Food Application:
• Bakery Products:
DMH has several functional purposes in yeast-raised foods, such as Bread and Buns. The primary purpose is to supply fermentable carbohydrate, on which the yeast may grow and provide CO2 for 'raising' the product. Its presence also assists in browning of the crust to give a final product that is pleasing in appearance and aroma.

• Biscuits:
DMH can partially replace sucrose in fondants and cream fillings where fine crystals are required for a smooth texture.

• Alcoholic Beverages:
DMH has high fermenting ability and can be added to low calorie beer for complete fermentation of alcohol. No carbohydrate residue remains to increase the calories in the beverages.

• Canned Products:
DMH is used in canned vegetables and fruits in some instances for controlling
sweetness and preserving properties.

• Confectionaries:
DMH is used extensively for sweetening and coating, chewing gum and bubble gum.
DMH improves the color and gloss of the gum coatings and its high heat of solution
gives a cool texture in all gum and candy coating applications.

DMH contributes to the tenderness; whip ability, and sweetness in marshmallow
and nougat applications.

• Meat Industry
The presence of sugar (particularly reducing sugar) in the curing mixture has a direct
bearing on the quality of the color obtained at the end of cure.

• Frozen Desserts
DMH can help control ice crystals and body of frozen dairy products.

• Other Applications
Jams, Jellies, Preservatives, Peanut Butter, Seasoning, Pickle, Vinegar Fermentation, etc.

Industrial Applications:
• Adhesives
DMH provides flow control and helps prevent wrapping of the pieces upon drying.

• Resin Formulation
DMH can serve as plasticiser in various resin formulations.

• Gluconic Acid
DMH can serve as feedstock for chemical or microbiological oxidation to gluconic acid.

• Building Materials
DMH can be used in wallboard as a humectant to control water release and to prevent brittle edges during drying, as setting retardants in concrete.

• Other Applications
The Reducing Properties of dextrose are used in metal treatment, recovery, dye
applications, leather manufacture in chrome tanning, etc.

DMH is used as carbohydrate sources in fermentations to produce a variety of industrial, food and pharmaceutical products.

Packing:

In 25/50 Kg HDPE bags with inner liner of LDPE Heat Sealed