Dextrose Monohydrate | Application
The various nutritive physical and chemical properties of Dextrose make it a
valuable ingredient in many food application.
Dextrose is readily fermentable sugar and an excellent nutrient for yeast in
bread dough. It's reaction when heated with protein provides color and flavour
to bread and cookie crusts, Strength in bread for slicing and handling.
Dextrose is readily fermentable sugar and hence used in wine and beer to supply
sweetness, body and osmotic pressure. It is adjacent to reduce residual
carbohydrate level and caloric content in light beer production.
Dextrose alone or with sucrose controls Osmotic pressure and enhances flavour,
sweetness, and texture in Jams, Jellies, fruits and juices. In addition it helps
to create the glossy appearance of Jams and Jellies.
Dextrose supplies sweetness, softness and crystallization control in candies. It
is also used in Candy and gum for coating, strength , hardness & color.
Dextrose Mono-hydrate is formulated with vitamins and Minerals and sold in
packets or containers or used during convalescent periods of physical stress by
patients, athletes and students. In medical formulations Dextrose is used in
tableting ( salt tablets ) and as a raw material in the fermentation industry
for bio-chemical synthesis of antibiotics
( penicillin, streptomycin etc.) and
vitamin C. via Sorbitol.
Dextrose serves as a raw material in the manufacture of citric acid, amino
acids, enzymes, lactic acid and ethanol.
Sorbitol and mannitol methyglucoside, gluconic acid, gluconates also are
produced from various chemical reactions with Dextrose Monohydrate.
Thus Dextrose is a widely used product and it's uses have increased over 100
Best quality of Dextrose is produced by improved process equipment, refining
techniques at rigid control of processing conditions at the most modern plant at
Dondaicha, Dist Dhulia ( M.S.).