High-purity dextrose (glucose) in free-flowing crystalline powder form. Provides fast, clean sweetness, supports Maillard browning, and serves as a reliable carbohydrate base for fermentation, fortification, and pharma excipients.
High-purity dextrose (glucose) in free-flowing crystalline powder form. Provides fast, clean sweetness, supports Maillard browning, and serves as a reliable carbohydrate base for fermentation, fortification, and pharma excipients.
Sweetens cleanly
Lifts flavor perception
Improves texture/body
Fermentation substrate
Fortifying agent
Dextrose is used in several instances across different industries such as :
You can read about the industries this product can be used in. Hover mouse to reveal the description.
Fermentation/feedstock: Food-grade starch is liquefied and saccharified enzymatically to glucose syrup.
Primary production: Glucose solution is refined and concentrated to crystallization strength.
Separation/crystallization: Controlled crystallization yields dextrose monohydrate; mother liquor removed.
Drying & milling: Gentle drying, milling, and sieving to target mesh; anti-caking as specified.
Standardization/QA: Assay, moisture, color, and microbiology verified; COA issued.
General: 1–40% w/w; trial recommended.
By application
Dairy mixes & ice cream: 2–10%
Cakes, cookies, bars: 3–12%
Confectionery (fudge/jelly/centers): 5–25%
Beverages/RTD: 1–8%
Processed foods/sauces: 2–8%
Pharma excipient/diluent: q.s. per formula
Dextrose has a quick sweetness onset vs. sucrose—great for flavor “pop.”
It’s a classic fermentation sugar, readily metabolized by many microbes.
It’s a classic fermentation sugar, readily metabolized by many microbes.
Dextrose has a quick sweetness onset vs. sucrose—great for flavor “pop.”
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