Dextrose – A Versatile Ingredient for Food & Pharmaceuticals
Dextrose is commercially produced by hydrolyzing starch using either acid or modern enzymatic hydrolysis. It is widely used in the pharmaceutical and food industries, including ice cream production, where it lowers the freezing point more effectively than sugar. Additionally, it plays a crucial role in bakery products by promoting high-quality yeast growth.
Key Benefits & Uses
- Lower Sweetness than Sugar:
- Dextrose is less sweet than cane sugar, allowing larger amounts to be used in ice creams, sherbets, and other frozen desserts without excessive sweetness.
- It enhances the solid content of these products, improving texture and mouthfeel.
- Improves Ice Cream Quality:
- Dextrose solutions have a lower freezing point than cane sugar, resulting in a smoother and creamier texture in frozen products.
- Preferred Alternative to Cane Sugar:
- Used in canned & ready-made foods, confectionery, dairy products, carbonated beverages, jams, jellies, and meat products.
- Offers moderate sweetness that preserves the finer flavors of food while acting as an effective preservative.
- Unlike cane sugar, dextrose does not require inversion before being absorbed by the body.
- Health & Medical Applications:
- Easily assimilated by the body, making it a quick energy source.
- Recommended by doctors for:
- Infant feeding
- Counteracting insulin shock in diabetics
- Obesity treatment
- Maintaining blood sugar levels during physical exertion
- Often combined with vitamins and minerals for recovery formulations used during illness or physical stress.
Applications
- Ice Creams
- Baked Goods
- Jams & Jellies
- Energy Drinks
- Canned Fruits
Packaging Options
- 25kg Paper/HDPE Bags
- 50kg HDPE Bags
Specifications
- Dextrose Monohydrate
- Dextrose Monohydrate BP
- Dextrose Monohydrate IP
- Dextrose Monohydrate USP
- Dextrose Syrup
- Glucose D
