Dextrose can be divided into: monohydrate glucose and anhydrous glucose according to different manufacturing processes.

Dextrose monohydrate: using starch or starch as raw material, the glucose liquid obtained through liquefaction and saccharification, and then refined, concentrated, cooled and crystallized is a product containing clean water.

Anhydrous dextrose: using starch or starch as raw material, the glucose solution obtained through liquefaction and saccharification, and then refined, concentrated, evaporated and crystallized.

What is Dextrose Monohydrate?

Dextrose monohydrate is the difference in moisture content between glucose anhydrous and glucose, and the difference in moisture content between the two is about 8 points.

Dextrose monohydrate is divided into food grade glucose and pharmaceutical grade glucose.

1) Food grade glucose is mainly used in food processing industry and vegetable preservation industry.

2) dextrose monohydrate can be hydrogenated to produce sorbitol.

3) Pharmaceutical grade dextrose monohydrate is mainly used as raw (auxiliary) material for oral medicine.

4) Dextrose monohydrate can be processed further to produce anhydrous glucose.

So what is anhydrous glucose?

Anhydrodextrose is an organic compound, ie glucose without water of crystallization. It is colorless crystal or white crystalline powder; odorless and sweet. Soluble in water, slightly soluble in ethanol.

Anhydrous glucose is a nutraceutical, which can be used to make glucose injection, glucose sodium chloride injection, compound sodium lactate glucose injection and other drugs.

The difference between the two is that glucose monohydrate tastes cool, and its properties are snow-white powder with luster. Anhydrous glucose is less cool and sweet, and its properties are white powder.