Key Features of Food Grade Dextrose Monhydrate

• It is a sweetener with sweetness of about 75% of the sucrose.
• It imparts flavour to the food preparations when added alone or in combination with other sweetener.
• It produces desirable brown colour in cakes, biscuits, caramel etc.
• Produced by hydrolysing starch followed by purification, concentration and crystallisation.
• Used extensively in fermentation process for rapid growth with excellent yield, no nonfermentable sugars, low level of trace minerals organics, few leftovers to purify and consistency.
• It helps in extending shelf life of many food products.
• Used in dye preparations as a carrier and eco-friendly reducing agent.
• Used in fermentation industry as a single carbon source- nutrient.
• Used as energy food by convalescing patient, sportsperson, children.