Glucose or dextrose is the monomer of the starch chain (polymers). Glucose is also the sugar naturally present in the human body.
In its crystalline form this natural sugar has been used as a sweetening and texturizing agent or as a fermentation substrate for a long time.
Applications for dextrose are as diverse as cereal products, confectionery, beverages and meat.
- Dextrose monohydrate is composed of purified and crystallized D-Glucose combined with water of crystallization.
- Dextrose is available as a white crystalline powder with a neutral odour and sweet taste.
- CODEX STAN-212-1999
- Directive 2001/111/EC (JOCE L-10 of January 12 2002)
- Food Chemicals Codex 4th edition
- US Code of Federal Regulations &ndash 21 CFR § 168.111
Registrations vary depending on local regulations.
Types of products
To satisfy the varying application requirements ROQUETTE offers various particle sizes:
- dextrose 120 µm on average - DEXTROSE MONOHYDRATE F
- dextrose 160 µm on average – DEXTROSE MONOHYDRATE M
- dextrose 350 µm on average – DEXTROSE MONOHYDRATE G
Roquette has also developed a range of dextrose monohydrate specific for compression.
Properties / Characteristics
- Sweetening power: 70% that of sugar
- Caloric value: 3.64 kcal/g
- Energy source
- Fermentable substrate
- Colour control
- Control of freezing point
- Bulking agent
- Compression agent
- Dairy; ice creams
- Baking: pastries, biscuits, breakfast ereals and ceral bars
- Savoury: meat, fish products
Some examples of recipes developed by Roquette around this ingredient which have inspired fruitful developments on the market:
- Instant powder preparation for isotonic energy drink
- Hamburger buns
- Cake mix (microwave, oven cooking)
- Red fruit dextrose tablets
For more information about packaging, please contact us.