Food Grade Dextrose Monohydrate

1. Definition & Composition:

Food Grade Dextrose Monohydrate, chemically known as D-Glucose Monohydrate (C₆H₁₂O₆·H₂O), is a purified and crystallized carbohydrate. Each glucose molecule is associated with one molecule of water. It is produced through the complete hydrolysis of starch, resulting in a simple sugar that is readily available for energy.

2. Key Characteristics:

Appearance: White, crystalline powder or granules.

Sweetness: About 70-80% the sweetness of sucrose (table sugar), providing a clean, mild sweet taste without off-flavors.

Solubility: Highly soluble in water.

Energy Source: A rapid source of energy for the human body, as it is directly absorbed into the bloodstream.

Fermentability: Highly fermentable, making it essential in brewing and baking industries.

Maillard Reaction: Participates effectively in the Maillard reaction, contributing to the browning and flavor development in baked goods and cooked foods.

3. Main Applications:

Confectionery: Used in candies, fondants, and chewing gums to control sweetness, crystallization, and texture.

Bakery Products: Acts as a fermentable sugar for yeast, enhances browning, improves moisture retention, and adds softness to breads and cakes.

Beverages: Provides energy and body in sports drinks, soft drinks, and juice blends.

Dairy Products: Used in ice cream, yogurts, and desserts to lower the freezing point, improve texture, and add sweetness.

Pharmaceuticals: Serves as a diluent or sweetener in tablets, syrups, and oral rehydration solutions.

Health & Sports Nutrition: A key ingredient in energy gels, powders, and bars for quick carbohydrate replenishment.

4. Packaging & Storage:

It is typically packaged in 25 kg polypropylene woven bags with a polyethylene inner liner. Store in a cool, dry, and well-ventilated place away from strong odors and moisture to prevent caking and ensure stability.