Dextrose Monohydrate Powder – Sotraga – 25 Kg Packings

Appearance : Powder white color Chemical Name: Dextrose monohydrate Chemical Formula: C6H12O6.H20 Packaging Type : 25 kg. in bags

With its pleasant, clean and sweet, cooling taste, dextrose has been used as a sweetener in a wide range of foods for years. Dextrose is one of the sweetest of starch-derived sugars. On a scale where sucrose is given as the sweetness value of 100, the value of dextrose is 75. Its sweetness is affected by a variety of factors such as temperature, acidity, salts, flavoring agents, sweetener concentration, and the nature of other sugars present. Unlike sucrose, dextrose is not subject to the process known as inversion, and therefore its sweetness does not change. Dextrose and sucrose are often used together to control and balance sweetness and total solids. When dextrose and sucrose are combined, they exhibit a synergy. For example, at the 40 percent replacement level, the apparent relative sweetness of dextrose can be as high as 90. Usage areas

• Dextrose can be used as a nutritional supplement and sweetener in foods such as confectionery, cakes, beverages, biscuits, cookies, jams, jellies and honey products.
• Dextrose can be used in the formulation of bath products, cleaning products, eye make-up, skin care products, make-up and hair care products in cosmetics and personal care products.
• Dextrose can be used as animal feed as Agriculture / Animal Feed / Chicken feed.
• Dextrose as an anhydrous carbohydrate can be used in energy drinks to add less sweetness and less calories than sugar.
• It can also be used as a “carrier” for vitamin C and other molecules.

Definition and Usage Areas of Dextrose

Dextrose Belgium is the form of glucose obtained from starches. Because of its affordability and wide availability, it is among the most used ingredients in packaged foods. Baking products and desserts often contain dextrose, but may be used by the manufacturer as an added sugar in any sugary processed foods. Because the name changes depending on the original starch source, you may not be aware that a particular food contains dextrose. Dextrose is a reducing sugar. The reducing power of a sugar is measured by the reducing ability of alkaline copper sulfate (Fehling’s solution) to copper oxide. The dextrose equivalent (DE) of pure dextrose is defined as 100. It is expressed as a percentage of the reduction value of a purification dextrose, and the total reducing value of a starch hydrolysate, when calculated on a dry weight basis, is expressed as DE. At temperatures below 55 °C (131 °F), dextrose crystallizes from aqueous concentrated solutions in the form of monohydrate, where each dextrose crystal contains 1 molecule of crystal water per dextrose molecule (Dx-Monohydrate). Above 55 °C (131 °F), the anhydrous form crystallizes in the dextrose crystal where it does not contain crystalline water. Dextrose Belgium