Dextrose

Dextrose, or D-glucose, is monosaccharide in form of white or almost white crystalline powder, commonly used as a sweetener. Chemically similar to glucose and blood sugar, dextrose is industrially produced through enzymatic hydrolysis of plant starch (typically corn). It has a free solubility in water and low molecular weight, compared to sucrose, make dextrose a crucial substance in the food industry. Dextrose is available in two forms: anhydrous and monohydrate.

A maximum of 2 years in a cool and dry environment with proper ventilation

In 25kg Boxes

Food and Beverages

Dextrose Commonly used as sweetener and flavour enhancer in food products. It affects the color of baked products (acting as a browning agent), increases shelf life, improves fermentation, and enhances texture. In ice cream, it is used to lower the freezing point and act as flavor enhancer in chocolate milk. Dextrose has less sweetness compared to sucrose (70 to 80 percent). In products containing milk proteins (such as toffees), dextrose enhances color (Maillard reaction). It also brings out the fruity flavor in sweet products and chocolates. Additionally, dextrose is used as a single sweetening unit in products like jelly powder and pastilles. In sugar coating for confectionery, dextrose can reduce coating time and promote drying. Dextrose is utilized in various beverages, dairy products, ice creams, ready-to-eat foods, condiments, and meat products. It serves as a sweetener in gelatin powder and sweetgums and used for dispersibility in powder mixes. In coating process of candies, dextrose can reduce coating time and drying. Dextrose is used in various beverages, dairy products, ice creams, ready-to-eat foods, salad dressing,spreads and meat products.