| ≥1 piece |
Food Application:
Bakery Products
Dextrose has several functional purposes in yeast raised goods. Such as bread and buns. The primary purpose is to supply fermentable carbohydrate on which the yeast may grow and provide CO2 for 'raising' the product.
Its presence also assists in browning of the crust to give a final product that is pleasing in appearance and aroma.
Biscuits
Dextrose can partially replace sucrose in fondants and cream fillings where fine crystals are required for smooth texture.
Alcoholic Beverages
Dextrose has high fermentability and can be added to low calorie beer for complete fermentation to alcohol. No carbohydrate residue remains to increase the calories of the beverages.
Canned Products
Dextrose is used in canned Vegetables and fruits in some instances for controlling sweetness and preserving properties.
Confectionary
Dextrose is used extensively for sweetening and coating chewing gum and bubble gum.
Dextrose improves the colour and gloss of the gum coatings and its high heat of solution gives a cool mouthfeel in all gum and candy coating applications.
Dextrose contributes to the tenderness, whippability, and sweetness in Marshmallow and nougat applications.
Meat Industry
The presence of sugar (particularly reducing sugar) in the curing mixture has a direct bearing on the quality of the colour obtained at the end of cure.
Frozen Desserts
Dextrose can help control ice crystals and body of frozen dairy products.
Other Applications
Jam, jellies, Preserves, Peanut Butter, Seasoning, Pickel, Vinegar Fermentation, etc.