What is dextrose?
The English name of dextrose or glucose. dextrose, also known as corn dextrose, corn sugar, or even dextrose for short, is the most widely distributed and important monosaccharide in nature. It is a polyhydroxy aldehyde. Pure dextrose is colorless crystal, sweet but not as sweet as sucrose. It is easily soluble in water, slightly soluble in ethanol, and insoluble in ether.
The importance of dextrose to human body?
Dextrose is an important nutrient and one of the main sources of calories. The human body usually does not eat dextrose, the body will not lack of dextrose, dextrose is easily absorbed into the blood, can supplement heat energy and body fluids. Exercise enthusiasts or those suffering from low blood sugar can use it as a powerful, quick energy boost. Dextrose is important for brain function, strengthening memory. Dextrose stimulates calcium absorption and increases cellular communication.
Will eating dextrose make you fat?
To put it simply, sugar is monosaccharides, polysaccharides and other sugars. dextrose is one of the most widely distributed monosaccharides in nature. It is directly absorbed into the blood through the small intestine in the human body and turned into blood dextrose (dextrose in the blood). The body can only digest simple sugars, quickly replenish the body’s energy, so moderate consumption of dextrose will not make you fat.
What are the uses of dextrose in the food ?
At present, crystallized dextrose is mainly used in the food industry. With the improvement of living standards and the continuous development of science and technology in the food industry, dextrose will remain the largest market for a long time to come.
Dextrose can be used as infant sugar to facilitate absorption, can eliminate long-term drinking milk powder produced anger; As a variety of sugar powder, such as coffee, cocoa, malted milk, breakfast added seasoning; Family daily sugar, such as cooking condiments, sweet sugar; All kinds of cold drinks and summer food sugar, such as iced mung bean soup, peanut soup, plum soup, etc.
Crystalline dextrose can also coat chewing gum and bubble gum and increase their sweetness. It can improve the color and luster of the gum coating, and can produce a very cool taste. At the same time, it also provides high hardness for the sugar coating.
Dextrose can be used in the production of various cakes to improve the flavor, taste and color of the products; When used in bread, it can promote the growth of yeast, produce golden skin and unique flavor of bread, so that the bread skin has good toughness, is not easy to break during handling, and is easier to slice;
In the production of baked foods such as biscuits and cookies, the dough can be expanded more evenly to obtain desserts with more uniform appearance and color.
Dextrose can reduce the freezing point and prevent the crystallization of sucrose. The heat absorption during dissolution is 6.5 times higher than that of sucrose. It has a good taste and is especially suitable for ice foods in summer, such as ice cream, ice cream, popsicle, ice water and mint foods; Dextrose can balance sweetness and increase flavor. It can replace 30% sucrose for concentrated fruit juice and 10% – 20% sucrose for carbonated drinks; Dextrose is a monosaccharide, and its molecular weight and calorific value are lower than that of sucrose. Adding dextrose to malt and other raw materials for beer making can accelerate fermentation and obtain low heat beer with the same alcohol content.
Dextrose is also used as a color aid and color retention agent in meat products to make the sausages pickled red and increase the appearance of sausages. In addition, it has the function of sterilization and antisepsis, which can prolong the shelf life of sausage.
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