Dextrose is
the common name for the purified and crystallised commercial form of the common
saccharide D-glucose. Crystalline D-glucose is a sweet white powder that is water
soluble ready, easily metabolised by human and easily fermented by yeasts and
other micro organisms. (Click here for more applications)
Properties
Most
pronounce cooling effect in the mouth compare to other common sugars, freely
soluble in water, very soluble in boiling water and slightly soluble in
alcohol, soluble in glycerine and insoluble in ether, acetone and chloroform.
Advantages
Produce
browning coloration
Fermentability
Lowest
molecular weight among commercial sugars
Control of
sweetness level
Humectancy
and hygroscopicity
Viscosity
Type of Products
DMH (Dextrose Monohydrate) is
crystalline dextrose or glucose which is produced from enzymatic hydrolysis of
starch that continued by dextrose syrup crystallization.
DMH appearance is very fine white
crystal powder with light brightness effect. Its sweetness level is about 70%
of sucrose sweetness on the same concentration
Dextrose Monohydrate crystal types
that are produced by Sorini are:
DMH-FG (Food Grade): Dextrose Content, 99.5% minimum (in dry solid) with
moisture content, 9% max
Meets requirement of: BP 2007, EP 2005, USP XXIII, FCC IV (1996)
General applications: Bread, biscuits, cakes
DMH-Crystalline
/ Coarse Grade
Product Data Sheet /
Standard Specification are available upon request. Please contact us
