Dextrose

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.

Functional Benefits:

Reducing sugar
Maillard reaction
Crystal form
Sweetness control
Heat of solution
Solubility
Freezing point
Osmotic pressure
Fermentability
Flavour
Stability
Bulking agent

Nutritional Benefits:

Energy management
Mental performance and well-being

Applications:

Alcoholic beverages
Beverages
Bakery
Confectionery
Convenience food
Dairy and ice-cream
Food ingredients

Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product, its use and usage levels, and (iii) any claims made about the Cargill product and the customer's product, all comply with applicable laws and regulations.