Dextrose Monohydrate

Dextrose Monohydrate

Dextrose monohydrate is a simple sugar, chemically identical to glucose or blood sugar, that is made from corn or wheat starch. It is a white crystalline powder that is about 20-30% less sweet than regular table sugar (sucrose). Because it is a simple sugar, the body can absorb it very quickly for a rapid energy boost.

Major Food Applications & Usage Percentage

Dextrose monohydrate is a versatile ingredient that serves multiple purposes in food production. The food and beverage industry is the largest consumer, accounting for over 40% of the total market revenue.

While dextrose is generally recognized as safe (GRAS) with no set maximum percentage, its usage amount depends on the specific food type and its function. It is used in percentages that adhere to "good manufacturing practices" for desired taste and texture.

Here are some typical usage ranges:

• Baking (Bread): It is a primary food source for yeast. The typical sugar percentage in bread dough is about 6% of the flour weight, and dextrose can be a significant portion of that.
• Confectionery (Hard Candies): It is used in mixtures with other sugars, often replacing 20% to 50% of the total sugar to control crystallization and prevent a gritty texture.
• Beverages: It can be used as a sweetener in beverages, making up 25% to 40% of the total sugars to provide body and improve flavor.
• Dairy Products (Ice Cream): It's often used at 15% to 25% of the total sugar content to help lower the freezing point, which creates a softer, smoother texture and prevents ice crystals from forming.
• Processed Meats and Dairy: It is used as a binding agent, to enhance flavor, and to improve texture in products like sausages, hams, and ice cream.

Foods That Can Be Made With It:

• Baked goods (bread, cakes, cookies, muffins)
• Energy and sports drinks
• Jams, jellies, and fruit preserves
• Ice cream and frozen desserts
• Cured meats and processed foods
• Hard candies and chewing gum

Benefits:

• Quick Energy Source: As a simple sugar, it is absorbed directly into the bloodstream, providing an immediate source of energy, making it ideal for sports nutrition.
• Enhances Flavor and Texture: It can improve the mouthfeel of dairy products and baked goods, control crystallization in candies, and enhance flavor profiles without being overly sweet.
• Fermentation Aid: It is an excellent food source for yeast in brewing and baking, aiding in the fermentation process.
• Preservative Qualities: Dextrose can help extend the shelf life of food products by preventing microbial growth.
• Promotes Post-Workout Recovery: It helps to quickly replenish glycogen stores in muscles after intense exercise.