Dextrose (glucose) is the carbohydrate currency of the human body and the basic monomer from which polymers such as starch, glycogen, maltodextrin, dextrin and cellulose are produced. Dextrose has about 60 % of the sweetness of sucrose. Dextrose solutions resists crystal formation in confectionery and bakery products.
Dextrose provides sweetness, bulk and viscosity/structure in drinks, confectionery and bakery products for example.
High levels of dextrose have a preserving action (osmotic effect) and can be used to inhibit crystallisation and extend shelf-life when partially replacing sucrose in bakery and confectionery applications.
Dextrose produces additional flavour and browning in confectionery (including toffee and fudge) and bakery products - by interacting with protein and amino acids (Maillard reaction)
This is the current spec for Dextrose Monohydrate. The spec can be viewed in full screen and downloaded by clicking the button.View PDF