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Food Chemistry
Dextrose Monohydrate
Formula:
C₆H₁₂O₆·H₂O
GOST/CAS:
CAS 5996-10-1 (ГОСТ 33932-2016)
Dextrose Monohydrate (highly purified natural monosaccharide, D-glucose) is a versatile nutritional and technological component that serves as a key agent for regulating sweetness, texture, and energy value in the food industry. The product is a white crystalline powder with a pleasant sweet taste, highly soluble in water. Due to its high bioavailability, ability to lower the freezing point, and participation in the Maillard reaction (for achieving an appetizing golden crust), dextrose is indispensable in the production of confectionery, bakery, meat products, as well as in the beverage and sports nutrition industries.
Applications
Confectionery and Bakery Industry: Used in the production of candies, fillings, pralines, biscuits, and bread. It retards staling, maintains softness, improves dough porosity, and provides an attractive golden crust during baking.
Beverage and Juice Production: Applied as a sweetener and a source of fermentable sugars in low-alcohol, beer, non-alcoholic, and juice drinks. It smoothly enhances the natural taste and aroma of fruit and berry components.
Dairy Industry and Ice Cream: Included in the formulations of frozen desserts, ice cream, and yogurts. It regulates sweetness (accounting for about 70% of the sweetness of sucrose), prevents ice crystal formation, and improves the creamy structure of the finished product.
Sports Nutrition, Infant Food, and Meat Processing: Serves as a rapid energy source in specialized and functional nutrition. In meat processing (sausages, delicacies), it is used for color stabilization, flavor enhancement, and as a nutrient medium for starter cultures.
Key Advantages
Rapid Absorption and Clean Sweetness: Features a clean sweet taste with no off-flavors. It is instantly broken down by the body, providing an immediate energy boost, making it ideal for functional food products.
Texturizing and Anti-Crystallization: Effectively binds moisture and prevents the crystallization of sucrose in syrups, fondants, and caramels, thereby extending shelf life and preserving a perfect appealing appearance.
Freezing Point Depression: In ice cream and dessert production, it allows for control over consistency, making the structure smoother, creamier, and softer at low temperatures.
Naturalness and Safety: Produced through the enzymatic hydrolysis of starch (corn or wheat). It is fully biodegradable, hypoallergenic, and completely safe for use across all sectors of the food industry.
Storage & Transportation
- Store in dry, clean, cool, and well-ventilated warehouses, isolated from heat sources and foreign odors, at a relative air humidity of not more than 75%.
- Recommended storage temperature range: from +5°C to +25°C.
- Avoid exposure to direct sunlight and moisture, as the product is hygroscopic and prone to caking if the packaging seal is compromised.
- Transportation is permitted by all types of covered transport in accordance with regulations for food cargo. The material is non-hazardous. Shelf life is 2 years from the date of manufacture.
Technical Specifications
Appearance
White crystalline powder, sweet taste, free from foreign odors
Molecular Weight
198.17 g/mol
Assay (Main Substance)
≥ 99.5%
Moisture Content
7.5 – 9.5%
Specific Rotation
+52.5° to +53.3°
Water Solubility (at 25°C)
~470 g/L
Supply info
- Industrial multi-layer paper or polypropylene bags with a polyethylene inner liner of 25 kg (optimized to maintain free-flowing properties).
- Palletized delivery secured with stretch or shrink wrap for large-scale wholesale batches.