Dextrose Monohydrate
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- In detail
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