{"id":6692,"date":"2020-11-14T15:13:29","date_gmt":"2020-11-14T11:43:29","guid":{"rendered":"https:\/\/bka-co.com\/en\/?page_id=6692"},"modified":"2020-12-10T10:21:53","modified_gmt":"2020-12-10T06:51:53","slug":"dextrose-monohydrate","status":"publish","type":"page","link":"https:\/\/bka-co.com\/en\/dextrose-monohydrate\/","title":{"rendered":"DEXTROSE MONOHYDRATE"},"content":{"rendered":"

DEXTROSE MONOHYDRATE<\/h2>\n

Dextrose Monohydrate (D-glucose) is a sugar that’s a stable, odorless, white crystalline powder or colorless crystal.
\nIn its pure form, it has a dextrose equivalency (DE) of 100, which indicates that it’s 100% pure Dextrose, not a mixture with other substances as well. Dextrose equivalency is a good value to know when purchasing Dextrose supplies.
\nDextrose is commercially available in monohydrate or anhydrate form, termed Dextrose Monohydrate or Dextrose Anhydrate, respectively. Monohydrate substances contain one water molecule, referred to as a molecule of water of hydration. These water molecules are said to be “coordinated” to the substance, which indicates a type of loose chemical linkage
\nDextrose Monohydrate is a sugar that contains one molecule of water per dextrose molecule, i.e. for every dextrose molecule, there is a water molecule loosely linked.<\/p>\n

Different Dextrose Uses<\/strong>
\nThe level of hydration has a lot to do with how a substance is used and is determined by how dextrose is made.
\nDextrose Monohydrate uses in the food industry are vast. The coordinated water lends the desired physical properties for food manufacturing.<\/p>\n

These can include:<\/strong>
\n\u2022 boiling and freezing\/melting points
\n\u2022 preservation
\n\u2022 humectanc
\n\u2022 sweetness
\n\u2022 browning reaction effects
\n\u2022 gelation
\n\u2022 viscosity
\nand many more…<\/p>\n<\/div><\/div>