Dextrose Monohydrate is a white crystalline powder, also known as D-Glucose Powder. This corn-based sweetener contains less than 9.5% moisture. It dissolves easily in water and delivers a pleasant, fruity-refreshing taste with moderate sweetness. Options available: Non-GMO and Organic.
Food & Beverage Applications
➥ Widely used in food and beverage production to improve taste, quality, and cost efficiency.
➥ Replaces sucrose as a primary sweetener and balances sweetness across diverse product formats.
In bread making, it provides a direct source of fermentable sugar — any residual dextrose tenderizes the crumb and enriches crust color.
Furthermore, dextrose gives finished products a pleasing appearance and aroma. It also produces a high-temperature browning effect in baked goods and extends shelf life.
➥ Decreases the freezing point in ice cream applications.
➥ Improves taste in dairy products, caramels, chocolate, candy fillings, jelly products, marzipan, and chewing gum.
Notably, dextrose enhances color and facilitates salt entry into tissue during the meat curing process.
➥ For brewing, it dissolves faster than white sugar, ferments 100% completely, and produces a cleaner fermentation — resulting in a better quality brew.
Moreover, good solubility makes dextrose highly effective in instant products, puddings, and creams.
➥ High fermenting ability allows addition to low-calorie beer for complete alcohol fermentation. No carbohydrate residue remains to increase calories.
➥ Contributes to tenderness and sweetness in marshmallow and nougat, and improves whipping properties by reducing viscosity.
Additional Applications
➥ Acts as a binder in pharmaceutical tablet formulations, adding cohesiveness to powders and providing the necessary bonding to form a compact tablet mass.
Consequently, dextrose controls sweetness and preserving properties in canned fruits, and improves the preservation of dried fruits.
➥ Provides a pleasant, mild sweetness that enhances dressing flavors — especially in tomato-based sauces.
➥ Improves color and gloss of gum coatings, and its high heat of solution delivers a light cooling effect in gum and candy coating applications.
As a result, adding dextrose to icings increases smoothness and reduces their tendency to dry out.