Glucose Monohydrate BP USP (Dextrose)

Glucose monohydrate BP USP (Dextrose) is a naturally occurring sugar obtained from the enzymatic conversion of starch . It is used in cooking, but also in many other industries, including the production of beverages, baked goods, ice cream, candy, confectionery, baked goods, and many others. Glucose monohydrate has a sweet taste and is less soluble than sucrose and fructose. It is a BP USP quality product, therefore meeting all quality and safety standards required by European regulations for use in foods.

The properties of glucose monohydrate

Glucose monohydrate, thanks to its properties, is one of the most versatile ingredients in the kitchen. First, it is an anti- crystallizing agent, meaning it helps prevent the formation of sugar crystals when preparing baked goods such as cookies, tarts, and cakes. Furthermore, it reduces the freezing point of products stored at negative temperatures, such as ice cream, frozen desserts, and other similar products. It is also an excellent thickener , giving baked goods and ice cream a smooth texture. Finally, its unique melting properties create a cooling effect in the mouth .

Glucose monohydrate is available both anhydrous and monohydrate (with one water molecule). If 100g of product contains 100g of carbohydrates, it is anhydrous glucose. If, however, there are 91g of carbohydrates alongside one glucose molecule, there is also a water molecule, in which case it is glucose monohydrate.

How is the sweetness of glucose monohydrate measured?

To measure the sweetness of glucose monohydrate, the DE classification is used, which determines the percentage of reducing sugars present compared to the total number of glucose molecules (bound or not) present. For example, pure starch is DE 0, while pure glucose is DE 100. DE 45 contains only 3% glucose, the majority being maltose (50%), DE 65 contains 39% glucose and 35% maltose.