Dextrose Monohydrate is purified and crystallised D-glucose, It exists in white, odourless, crystalline granules having a bland and sweet taste, also known as brewing sugar as it is ideally suited to brewing and is the perferred alternative to cane sugar. Dextrose can be subistituted in equal volume for cane sugar. Dextrose adds a smoothness to beer unlike cane sugar which contributes to a cidery tang.
Glucose, a monosaccharide, is one of the most important carbohydrates. The cell uses it as a source of energy and metabolic intermediate. This is why you find this product in a lot of fitness, workout drinks and health/dietary supplements.
Glucose is one of the main products of photosynthesis and starts cellular respiration. The natural form (D-glucose) is also referred to as dextrose, especially in the food industry.
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.
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.
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.
Dextrose can help control ice crystals and body of frozen dairy products.