| ICE-CREAM AND SHERBETS:
Dextrose is less sweet than sugar. In ice-cream, sherbets,
etc. large amount of dextrose can be used to increase the
solid substance without unduly increasing the sweetness. Moreover,
solutions of dextrose have a lower freezing point
than those of cane sugar resulting in ice-cream with smoother
creamier texture.
BAKERY PRODUCTS :
A yeast substrate is an important ingredient in making dough
for bread or other non-sweet items. Without a suitable yeast
substance, there is a long delay in the yeasting process,
during which the yeast germs attach themselves to the flour
causing the starch and gluten to break up and weakening the
dough. As a yeast substrate, dextrose is far superior to cane
sugar. When sugar is used, the yeast must first convert it
to dextrose before assimilating it. Larger amounts of yeast
have to be used. Also , the resulting loaf is pale and lacks
bloom, due to long standing before baking. When dextrose is
used, the yeast immediately assimilates it. Being completely
fermentable by yeast, dextrose ensures the maximum efficiency
of both yeast and sugar. Entirely free of unfermentable carbohydrates,
dextrose is the most economical source of carbon dioxide.
CANNED AND READY-MADE FOODS :
Dextrose is widely used in preference to cane sugar for canned
and ready-made food confectionery, dairy products, carbonated
beverages, canned fruits, meat products, jam and jellies etc.
The main advantage of dextrose over sugar is that its moderate
sweetness does not obliterate the finer flavour yet, dextrose
is as powerful a preservative as sugar.
THERAPEUTIC VALUE :
Dextrose dose not require inversion like cane sugar before
assimilation into the system. Being easily assimilated, it
acts as a quicker energy-giving agent than sugar. Doctors
in general recommend dextrose for infant feeding, for counteracting
insulin shocks in diabetics, in the treatment of obesity,
and for keeping up the blood sugar level when work or play
requires unusual exertion. Because of the above properties,
dextrose monohydrate may be formulated with vitamins and minerals
and sold in packets or containers as a ready formulation for
use during convalescence, period of physical stress, etc.In
the chemical and fermentation industries, dextrose is used
extensively, as raw material.
When dextrose is processed by the electrolytic or fermentative
method, calcium gluconate is obtained. Hydrogenation of dextrose
leads to Sorbitol, a base for Vitamin C. In manufacturing
antibiotics dextrose is used as an important ingredient of
the media. In the pharmaceutical industry, dextrose is used
for intravenous injections, and as a binder in the compounding
of tablets.
SPECIFICATIONS :
Typical Chemical & Physical
Data of Dextrose Monohydrate :
| Description |
White
or Cream coloured crystalline |
| |
Or
granular powder, odourless, sweet in taste. |
| Moisture
at 105oC |
7.5
to 9.5 |
| Sulphated
ash (Max.) |
0.1 |
| Acidity
for 5 grams (Max.) |
0.125
ml of 0.1 N Na OH |
| Specific
rotation 10% w/v at 25 oC |
+
52.5 to + 53.00 |
| Dextrins
& less soluble sugars |
Passes
the test |
| Chlorides |
Complies
with limit test for Chlorides. |
| Arsenic |
Not
more than 1 ppm |
| Heavy
metal |
Not
more than 5 ppm |
| Sulphates |
Passes
the test |
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