If ever a sweetener could be considered ubiquitous, it would be dextrose, often referred to as “grape sugar” or blood sugar”. It is a natural sugar occuring widely in nature – in honey and many fruits for example. As a constituent of cellulose, starch and glycogen, it is found in all plants and animals.
Just like sugar, dextrose consists of carbon, oxygen and hydrogen. However, no further comparison is possible, since several features differentiate dextrose from sugar. A number of important differences are, in large part, due to their different molecular weights (sucrose: 342; dextrose: 180). Dextrose is a synonym of D-glucose and refers to the pure, crystalline monosaccharide obtained after a total hydrolysis of starch. It exists in 2 forms, dextrose monohydrate which contains one molecule crystal water in contrast to anhydrous dextrose, which contains none. Both forms are available as a white crystalline powder of high purity.
Heat of solution
Mental performance and well-being
Dairy and ice-cream
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