Dextrose Monohydrate Special High Grade
Dextrose Monohydrate (D-glucose) is a sugar that’s a stable, odorless, white crystalline powder or colorless crystal. Dextrose Monohydrate uses in the food industry are vast. The coordinated water lends the desired physical properties for food manufacturing..
These can include:
- Boiling and freezing/melting points
- Preservation
- Humectancy
- Sweetness
- Browning reaction effects
- Gelation
- Viscosity
Specifications of Dextrose Monohydrate:
SR. NO. |
CHARACTERISTICS |
SPECIFICATIONS |
1 |
Identification |
When heated, it melts, swells up and burns, and an odor of burnt sugar is perceptible |
2 |
Acidity ( ml of 0.10 M NaOH / 6 gm sample ) |
NMT 0.15 |
3 |
Specific Optical rotation 10 % w/v at 25 o C |
Between +52.50 to 53.30 |
4 |
Arsenic, ppm |
NMT 1.0 |
5 |
Heavy Metals, ppm |
NMT 5.0 |
6 |
Chlorides, ppm |
NMT 125.00 |
7 |
Sulphate , ppm |
NMT 200.00 |
8 |
Sulphite Passes |
As per IP 1996 |
9 |
Barium Passes |
As per IP 1996 |
10 |
Foreign sugars, Soluble starch and DextrinsPasses |
As per IP 1996 |
11 |
Sulphated Ash ( on dry basis ) Percent by weight |
NMT 0.10 |
12 |
Loss on drying at 105 oC ( percent by weight ) |
8.00 to 9.50 |
13 |
Sulphur Dioxide, ppm |
NMT 70.00 |
|
Application : |
|
Food: Baking: Beverage: Canning: Confectionery: Pharmaceutical: Fermentation industry: Dextrose serves as a raw material in the manufacture of citric acid, amino acids, enzymes, lactic acid and ethanol. Chemical processes: Sorbitol and mannitol methyglucoside, gluconic acid, gluconates also are produced from various chemical reactions with Dextrose Monohydrate. |
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