Description
The hydrated crystalline form of D-glucose, carrying one molecule of bound water of crystallization (approximately 9 percent moisture). Sweetness is approximately 70 to 80 percent of sucrose with a clean, cool taste.
White crystalline powder. Lower cost than dextrose-anhydrous" class="underline" style="color: var(--sage-deep); text-decoration-color: var(--sage-deep);">Dextrose Anhydrous and the workhorse glucose grade for confectionery, bakery, and fermentation applications where moisture content is not a concern.
We supply food-grade and pharmaceutical-grade Dextrose Monohydrate from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include Standard Food Grade, USP/EP/JP/BP Pharmaceutical Grade, Direct-Compression (DC) grade for tableting, and fine-mesh grades for spray-drying carrier applications.
Bulk and reduced-MOQ shipments. Batch-level COA covering dextrose content, specific rotation, transmittance, sulphated ash, and microbiology.
Introduction
Dextrose Monohydrate is the most economically produced crystalline form of D-glucose, the principal blood sugar of mammals.
Industrial production proceeds by complete enzymatic hydrolysis of starch, most commonly corn but also wheat, tapioca, rice, or potato. α-Amylase liquefies the starch to oligosaccharides; glucoamylase then completes hydrolysis to dextrose. The hydrolysate is purified through carbon decolorization and ion exchange before crystallization at controlled supersaturation, yielding the monohydrate form with one bound water per glucose molecule.
Recognized as a permitted food ingredient by the U.S. FDA, the European Food Safety Authority, and listed in major pharmacopoeias for pharmaceutical applications. No Acceptable Daily Intake is assigned, reflecting status as a fundamental human metabolite.
Caloric value is approximately 3.6 kcal per gram (after accounting for the bound water) versus 4 kcal per gram for the anhydrous form. The glycemic index is 100, the reference standard for the GI scale.
The choice between Monohydrate and Anhydrous is driven primarily by cost and water-activity requirements: Monohydrate is the dominant grade in confectionery and bakery; Anhydrous is preferred where moisture stability or pharmacopoeial specifications apply.
Where it is used
- Confectionery: hard candies, soft candies, fondant, panned coatings, and chewy confections
- Bakery products: bread, cookies, biscuits, and pastries; supports yeast fermentation, browning, and crust color
- Pharmaceutical chewable and direct-compression tablets (USP/EP grade)
- Industrial fermentation feedstock for citric acid, lysine, vitamin C, and enzymes
- Wine, beer, and beverage fermentation
- Sausage, ham, and processed meat formulations; fermentation substrate and color development
- Ice cream and frozen desserts; freezing-point depression and bulk
- Energy and sports nutrition products requiring rapid carbohydrate availability
- Tabletop sweetener formats and 1:1 sucrose-replacement blends
Technical data
| Item | Specification |
|---|---|
| Appearance | White crystalline powder |
| Dextrose content (dry basis) | ≥ 99.5% |
| Moisture | 7.5% to 9.5% |
| pH (10% solution) | 4.0 to 7.0 |
| Sulphated ash | ≤ 0.1% |
| Heavy metals (as Pb) | ≤ 5 mg/kg |
| Arsenic | ≤ 1 mg/kg |
| Specific rotation | +52.5° to +53.5° |
| Particle size | Per customer specification |
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