Dextrose Monohydrate

Used as a raw material for instant sweeteners, such as coffee, cocoa, malted milk, and breakfast condiments. Some countries purchase Dextrose Monohydrate, process it in local duty-free zones, and mix it with white sugar to make premixed sugar, which is sold as white sugar.

Dextrose Monohydrate can be used to coat chewing gum and bubble gum, enhancing their sweetness; it can improve the color and gloss of gum-based coatings, provide a cooling sensation, and give the candy coating high hardness.

In bread making, Dextrose Monohydrate can promote yeast growth and gas production. Dextrose Monohydrate can also rapidly undergo the Maillard reaction with proteins and amino acids in flour, forming a golden crust and the unique aroma of bread. In the production of baked goods such as cookies and biscuits, replacing 5%–25% of sucrose with Dextrose Monohydrate helps the dough expand more evenly during baking, resulting in products with a more consistent color.

Sugar is added to various vegetables before dehydration. The main purpose is to improve the dehydration efficiency, reduce the water activity of the dehydrated product, prevent excessive volume shrinkage during the dehydration process, and facilitate the restoration of the original texture of the vegetables after rehydration. Generally, sugar is added after blanching the vegetables and allowed to stand for one hour to allow the sugar to penetrate the interior of the vegetables.

Its heat absorption when dissolved is 6.5 times higher than that of sucrose, creating a refreshing sensation. It's particularly suitable for summer iced foods such as ice cream, sorbet, popsicles, ice water, and mint-based foods. As a monosaccharide, glucose has a lower molecular weight and calorific value than sucrose. Adding glucose to malt and other beer-making ingredients accelerates fermentation, allowing for the production of low-calorie beer, cider, and other fruit wines with the same alcohol content.

Besides serving as a seasoning and adding nutritional value, glucose also regulates pH and redox reactions. In meat products, glucose also acts as a color enhancer and color-preserving agent, imparting a reddish color to cured sausages and enhancing their aesthetic appeal. It also has antibacterial and antiseptic properties, extending the shelf life of sausages.

Such as hydrogenation to produce sorbitol; oxidation to produce glucuronic acid, diacid, etc., and can be further made into calcium acid, sodium acid, zinc acid and gluconolactone; isomerization to F42, F55, F90 fructose syrup and crystalline fructose; can also be isomerized to mannose.