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Dextrose Monohydrate (DMH) is a bulk chemical used in the food, beverage, and pharmaceutical industries.
The caking often appeared in the crystallization of Dextrose Monohydrate (DMH).
Caking is an agglomeration that can affect the product quality of Dextrose Monohydrate (DMH) and is dependent on the type of impeller.
CAS: 14431-43-7
MF: C6H14O7
MW: 198.17
EINECS: 604-408-5
Synonyms
ALPHA-D-GLUCOSE, MONOHYDRATE;.alpha.-D-Glucopyranose,monohydrate;a-D-Glucoxe;BLOOD SUGAR;GRAPE SUGAR;GLUCOSE, MONOHYDRATE;(GLUCOSUM) MONOHYDRICUM;D(+)-DEXTROSE MONOHYDRATE
Dextrose Monohydrate (DMH) is moderate in sweetness.
Dextrose Monohydrate (DMH) is 65-70% as sweet as sucrose and has a solution which is much less viscous than Liquid Glucose.
Dextrose Monohydrate (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, Dextrose Monohydrate (DMH) has reducing properties due to open chain aldehyde form which exists in equilibrium.
In acidic solution, Dextrose Monohydrate (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, Dextrose Monohydrate (DMH) gives gluconic acid and with nitric acid it gives saccharide tartaric and oxallic acids.
Dextrose Monohydrate (DMH) on hydrogenation yields a mixture of glycols such as sorbitol.
Dextrose Monohydrate (DMH) is a common natural sugar, and is involved in processes like glycosylation, energy production and formation of glycans that are involved in providing structure to the cells.
Dextrose Monohydrate (DMH) also causes glycation which is a detrimental process in cells.
Dextrose Monohydrate (DMH) is used as a supplement for numerous cellular processes and in cell culture.
Dextrose Monohydrate (DMH) is a form of glucose derived from corn starch.
Dextrose Monohydrate (DMH)'s a common food additive used as a sweetener, often found in sports drinks, energy bars, and various processed foods.
In addition to its role as a sweetener, dextrose monohydrate is also used in baking and brewing to facilitate fermentation.
Dextrose Monohydrate (DMH) is D-glucose crystallized with a water molecule.
Dextrose is glucose of vegetable origin, obtained through enzymatic hydrolysis of cornstarch (Not genetically manipulated, absence of GMO).
Dextrose Monohydrate (DMH)'s sweetener power (in 10%m/m solution) is equivalent to the 75% of the sucrose.
Dextrose Monohydrate (DMH) Chemical Properties
Melting point: 83°C
bulk density: 630kg/m3
storage temp.: Store at +15°C to +25°C.
solubility H2O: 1 M, clear, colorless
form: White powder
color: White to off-white
PH: 6-7 (100g/l, H2O, 20℃)
biological source: corn
Optical Rotation: [α]20/D +52.5 to +53.3°, c = 10% in H2O (calc. on anhydrous subst.)
Water Solubility: Soluble in water.
BRN: 5250278
InChI: InChI=1/C6H12O6.H2O/c7-1-2-3(8)4(9)5(10)6(11)12-2;/h2-11H,1H2;1H2/t2-,3-,4+,5-,6+;/s3
InChIKey: SPFMQWBKVUQXJV-BTVCFUMJSA-N
LogP: -1.880 (est)
CAS DataBase Reference: 14431-43-7(CAS DataBase Reference)
Uses
Dextrose Monohydrate (DMH) is a good source of commercial carbon-dioxide as it is 100% fermentable in nature.
Dextrose Monohydrate (DMH) is an important ingredient of microbial feed for the synthesis of antibiotics.
Dextrose Monohydrate (DMH) is used by industry professionals to indicate the degree to which a substance contains water, and in food industry, pharmaceuticals.
Dextrose Monohydrate (DMH) has been used as a test compound for studying its dehydration kinetics by using THz time-domain spectroscopy (THz-TDS).
Application
Dextrose Monohydrate (DMH) is that form of carbohydrate which is of maximum use by a PHARMACIST.
He uses Dextrose Monohydrate (DMH) as an ingredient of Oral Rehydrate Solutions (ORS) of people suffering from diarrheoa, dehydration and heat stroke.
A DAIRY TECHNOLOGIST uses Dextrose Monohydrate (DMH) in icecream as it increases the solids percentage without increasing the sweetness.
Also, by virtue of freezing point depression, Dextrose Monohydrate (DMH) gives a richertexture of icecream.
A BAKER used Dextrose Monohydrate (DMH) as a yeast substrate for rapid fermentation and a better product with no deterioration of wheat starch due to prolonged fermentation.
A FOOD TECHNOLOGIST prefers Dextrose Monohydrate (DMH) to canned sugar in the food preservation, x confectionery, meat products and jellies, as it does not overshadow the subtle flavour of these products by virtue of mild sweetness.
A CHEMICAL ENGINEER uses Dextrose Monohydrate (DMH) as a raw material for several products such as sorbitol, citric acid, vitamins, gluconic acid and its derivatives, heptonates and polydextrose.
A MICROBIOLOGIST ferments Dextrose Monohydrate (DMH) to make life-savers such as penicillin, streptomycin and rifampicin.
