The ideal sugar for your formulation.
Also known as D-Glucose Powder, Dextrose is a corn starch or rice based sweetener that contains less than 0.5 percent water. It is easily soluble in water and has a pleasant, fruity-refreshing taste of moderate sweetness.
➥ Dextrose is widely used in food and beverage production to reach better taste, quality and lower costs.
➥ Replaces sucrose as sweetener.
➥ Balances the sweetness of different products.
➥ Provides a direct source of fermentable sugar in bread making. Any residual dextrose will help tenderize the crumb and enrich the crust color.
➥ Gives a final product that is pleasing in appearance and aroma.
➥ Also produces a high-temperature browning effect in baked goods and extend shelf life.
➥ Decreases the freezing point in ice creams.
➥ Improves taste in dairy products, caramels, chocolate, candy fillings, jelly products, marzipan and chewing gum.
➥ Enhances color and to facilitate salt entry into the tissue in the meat curing process.
➥ Helps to produce a better quality brew, because it dissolves faster than white sugar, is 100% fermentable and provides a cleaner fermentation.
➥ Dextrose also offers good solubility and improvement of taste in instant products, puddings and creams.
➥ High fermenting ability and can be added to low-calorie beer for the complete fermentation of alcohol. No carbohydrate residue remains to increase the calories in the beverages.
➥ Contributes to the tenderness and sweetness in marshmallow and nougat applications, and improves the whipping properties by reducing the viscosity.
➥ Used as a binder in pharmaceutical applications. It adds cohesiveness to powders in tablet formulations and provides the necessary bonding to form a compact tablet mass.
➥ Controls the sweetness and preserving properties of canned fruits.
➥ Improves the preservation of dried fruits.
➥ Provides a pleasant, mild sweetness that enhances dressings flavors, especially in tomato based sauces.
➥ Improves the color and gloss of gum coatings and its high heat of solution gives a light cooling effect in gum and candy coating applications.
➥ The addition of dextrose to icings increases smoothness and reduces their tendency to dry out.