Dextrose Monohydrate Website

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What is Dextrose Monohydrate

Dextrose monohydrate is reffered as Dextrose and is known to have extensive applications in the food Industry. Dextrose Monohydrate produce key excipients and nutrient benefits in the form of filler or binder and source of Carbohydrate. Dextrose is the monomer of the natural starch polymer, which is first isolated from Rasins by a German Scientist in 1747. Then considered to be one of the most important organic compounds to variety of commmercial applications.

what is dextrose monohydrate

Manufacturing Process

Manufacturing process - dextrose monohydrate

The enzymatic hydrolysis of starch produces dextrose monohydrate, which is used in the food industry. Starch comes in a variety of types, including maize, rice, wheat, and potato. Depending on the use and usages, dextrose monohydrate can be manufactured bio synthetically and commercially. Dextrose monohydrate is made in a straightforward manner.

The hydrolysis of maize starch produces a solution of dextrose monohydrate and water, which is used to make it. Distillation can be used to separate the resultant solution. Enzymatic hydrolysis of starch is often accomplished with enzymes such as pancreatin. An aqueous solution of corn starch is first brought to a boil for a set amount of time, which varies based on the amount of starch to be processed.

The solution is then placed in a water bath at temperatures approximately 40°C, which is pancreatin’s optimal operating temperature. The addition of activant salts to the combination allows for in-site hydrolysis of maize starch, and the solution can then be sent for post-production procedures such as purification, concentration, crystallization, and drying.



Food Industry​

Industry of Food The physical qualities of dextrose monohydrate, such as viscosity, boiling temperature, melting point, freezing point, viscosity, and sweetness, are used in the food sector. It’s found in baked foods, candies, ice creams, dairy products, cereals, and alcoholic beverages, among other things. Dextrose is a sugar that is easily fermented and is commonly used in beverages because it adds sweetness and provides the osmotic pressure that beverages require. Dextrose monohydrate adds sweetness to candies and dairy items in the range of 75-80%. Dextrose monohydrate has the capacity to give bread a nice brown color. Dextrose monohydrate is found in baked items, packaged snacks, canned beverages, and dairy products.


Pharmaceutical Industry

In the pharmaceutical business, dextrose monohydrate is utilized as a source of metabolic energy in the production of electrolytes. It comes in powder and tablet form for medicinal usage, as well as in isotonic and hypertonic (10-40 percent) glucose solutions. In the manufacture of glucose tablets for patients, dextrose monohydrate is combined with vitamin D and minerals such as calcium. Dextrose monohydrate is a quick source of energy and allows for rapid digestion and replenishment of important nutrients. In the biochemical synthesis of antibiotics, dextrose monohydrate is employed as a starting material. Dextrose monohydrate is frequently used to treat diabetic hypoglycemia. In combination with ascorbic acid, glucose monohydrate is used to treat infectious disorders, cardiac ailments, and different intoxications. Because of its high solubility, high sugar content, and ease of production, it is the principal constituent in oral rehydration salts (ORS). Dextrose monohydrate is also used in intravenous (IV) fluids to supply electrolytes to patients who are unable to consume them through oral means. Dextrose monohydrate also aids protein synthesis and helps to recover blood glucose levels. It’s also utilized in injections, animal feed, and veterinary treatment as a buffering agent and nutritional supplement.

dextrose monohydrate specification

Fermentation Industry

Dextrose is used in the production of citric acid, amino acids, enzymes, lactic acid, and ethanol. Dextrose Monohydrate also produces sorbitol, mannitol methyglucoside, gluconic acid, and calcium gluconates through a variety of chemical reactions.