Dextrose Monohydrate: A Versatile Carbohydrate for Multiple Industries

Dextrose Monohydrate (C₆H₁₂O₆·H₂O) is a crystallized organic compound containing one water molecule per glucose unit. This white, granular powder, primarily derived from starch hydrolysis, serves as a fundamental ingredient across food, beverage, and pharmaceutical sectors, available in both food and pharmaceutical grades.

Core Applications

1. Direct Consumption & Sweetening

   • Used as an instant sweetener in coffee, cocoa, malted milk, and breakfast condiments

   • Serves as a cost-effective blending component with sucrose in sugar premixes

2. Confectionery Manufacturing

   • Provides coating for chewing gum and bubble gum, enhancing sweetness and gloss

   • Imparts cooling sensation (due to endothermic dissolution) and creates firm texture in sugar coatings

3. Bakery Products

   • Promotes yeast activity and gas production in bread making

   • Participates in Maillard reaction to develop golden-brown crust and characteristic aroma

   • Enables more uniform expansion and coloring in biscuits when replacing 5%-25% sucrose

4. Vegetable Processing

   • Improves dehydration efficiency when applied to blanched vegetables

   • Reduces water activity in final products and maintains structural integrity during rehydration

5. Beverage & Frozen Food Production

   • Lowers freezing point in ice cream, sorbets, and frozen desserts

   • Creates refreshing mouthfeel through high heat-of-solution absorption

   • Serves as fermentable sugar in low-calorie beer and fruit wine production

6. Meat Product Formulation

   • Functions as pH regulator and redox controller in sausage products

   • Enhances color development in cured meats while extending shelf life

7. Industrial Conversion

   • Raw material for sorbitol production via hydrogenation

   • Precursor for gluconic acid derivatives and fructose syrups through isomerization

   • Starting material for mannose (mannitol precursor) synthesis

Through its diverse functional properties—ranging from sweetening and fermentation to texture modification and chemical conversion—dextrose monohydrate demonstrates exceptional versatility as a fundamental carbohydrate in both nutritional and industrial contexts.