Dextrose Syrup | Application
The various nutritive physical and chemical properties of Dextrose Syrup make it
a valuable ingredient in many food application.
Dextrose Syrup is readily fermentable sugar and an excellent nutrient for yeast
in bread dough. It's reaction when heated with protein provides colour and
flavour to bread and cookie crusts, Strength in bread for slicing and handling.
Dextrose Syrup 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 Syrup 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 Syrup supplies sweetness, softness and crystallization control in
candies. It is also used in Candy and gum for coating, strength , hardness &
Dextrose Syrup 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 Syrup 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.
Dextrose Syrup is used in caramel manufacturing.
Thus Dextrose Syrup is a widely used product and it's uses have increased over
Best quality of Dextrose is produced by improved process equipment's, refining
techniques at rigid control of processing conditions at the most modern plant at
Dondaicha, Dist Dhulia (M.S.).