| ≥1 piece |
DMH is moderate in sweetness. It is 65-70% as sweet as
sucrose and has a solution which is much less viscous than
Liquid Glucose. DMH is freely soluble in water at room
temperature and also in boiling alcohol. The perceived
sweetness can be increased to the level of sucrose in some
Dextrose/Sucrose blends. dextrose has a greater depression
of freezing point than that of cane sugar, resulting in a
smoother and creamier texture of the final products namely
frozen food products. The bulk density of DMH is 0.65 to
0.70 kg/cc. Chemically, DMH has reducing properties due to
open chain aldehyde form which exists in equilibrium. In
acidic solution, DMH yields condensation products such as
maltose and gentibiose and in alkaline solution it
isomerizes to fructose and its compounds. When oxidised
with dilute alkali, DMH gives gluconic acid and with nitric
acid it gives saccharides tartaric and oxalic acids. DMH on
hydrogenation yields a mixture of glycols such as sorbitol.
DMH is a good source of commercial carbon-dioxide as it is
100% fermentable in nature. It is an important ingredient
of microbial feed for the synthesis of antibiotics.
Sense Index
Appearance￡oWhite or yellowish, no visible impurities by
naked eyes
Taste￡oHigh sweet taste,no particular smell
Physics Index
Content(Glucose)￡o90%
DE value￡o90%
PH value ￡o4.0-6.5
Moisture￡o10%
Sulphate ash￡o0.6%
Solubility￡o98%
Hygiene Index
Pb(Pb2+)￡o0.5mg/kg
As(As3-):0.5mg/kg
Coliforms (N):30/ 100g
Total bacteria (N):1500/g
Pathogens(salmonella):Negative