| Basic Information | |
| Product name | Dextrose Monohydrate |
| Grade | Food Grade |
| Appearance | White Crystalline Powder |
| Assay | 98% |
| Shelf life | 2 years |
| Packing | 25kg/bag |
| Condition | Kept in dry, cool, and shaded place with original packaging, avoid moisture, store at room temperature. |
Introduction of Dextrose Monohydrate
Monohydrate glucose is the most widely distributed and important monosaccharide in nature. It is a polyhydroxy aldehyde. Sweet but not as sweet as sucrose, soluble in water, slightly soluble in ethanol, insoluble in ether. Aqueous solution rotates to the right,so it is also called "dextrose". It plays an important role in the field of biology and is the energy source and metabolic intermediate of living cells. Plants produce glucose through photosynthesis. It is widely used in confectionery manufacturing and one to the field. In addition to direct consumption, glucose in food processing baked food, canned food, jam, dairy products,children's food and health food.
Applications:
- 1.Dextrose monohydrate is directly edible and can be used in confections, cakes, beverages, biscuits, torrefied foods, jam jelly and honey products for better taste, quality and low cost.
- 2.For cakes and torrefied foods it can keep soft, and extend shelf life.
- 3.Dextrose Powder can be dissoluted, it can widely used in beverages and cold food.
- 4.The powder is used in artificial fiber industries.
- 5.The property of Dextrose Powder is similar to that of high maltose syrup, so that it is easy to be accepted in market.
- 6.Direct consumption it can increase physical strength and endurance. It can be used as supplementary fluids for patients suffer low blood sugar, fever, dizziness collapse.
Physiological effects
- Dextrose Monohydrate is the monohydrate form of D-glucose, it restore blood glucose levels, provide calories, may aid in minimizing liver glycogen depletion and exerts a protein-sparing action.Dextrose Monohydratealso plays a role in the production of proteins and in lipid metabolism.
