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| Product Name | D-Glucose Monohydrate (Dextrose Monohydrate) |
| CAS No. | 5996-10-1 |
| Appearance | White crystalline powder or granules |
| Assay (on dried basis) | ≥ 99.5% |
| Loss on Drying | 7.5% – 9.5% (Theoretical: 9.1%) |
| Specific Rotation [α]20/D | +52.5° to +53.5° |
| Sulfate Ash | ≤ 0.05% |
| Heavy Metals (as Pb) | ≤ 5 mg/kg |
| Solution Appearance (10%) | Clear, colorless |
| Packaging | 25kg multi-wall paper bag with PE liner |
Q1: What is the difference between glucose and dextrose?
A: In the food industry, “dextrose” usually refers to the commercially produced D-glucose, typically from corn starch hydrolysis. They are chemically the same. “D-Glucose Monohydrate” is the crystalline form containing one water molecule.
Q2: How sweet is it compared to sugar?
A: D-Glucose (Dextrose) is about 70-80% as sweet as sucrose (table sugar), making it less sweet and useful for balancing sweetness profiles.
Q3: Is it suitable for diabetic products?
A: No, D-Glucose is a simple sugar that raises blood glucose levels rapidly. It is not suitable for diabetic foods. For reduced-glycemic products, consider sweeteners like isomaltulose or polyols.
Q4: Why is it used in bakery?
A: In baking, it serves as a fermentable sugar for yeast, contributes to Maillard browning (color), and helps retain moisture, extending shelf life.
Q5: What is the MOQ?
A: Standard MOQ is 1 metric ton (40 bags of 25kg). Truckload or container load orders are common.
Q6: Do you supply food and pharmaceutical grades?
A: Yes, we supply food-grade (FCC) and can also provide USP/Pharmaceutical grade D-Glucose Monohydrate upon request.
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