DESTROSIO ANIDRO E MONOIDRATO

Nutrytex distributes and sells dextrose throughout the country for all industrial applications related to the food & beverage sector

What is it

Dextrose is the dextrorotatory enantiomer – the most common – of glucose: it is therefore a carbohydrate, and specifically a simple sugar or monosaccharide, with the chemical formula C₆H₁₂O₆. It is obtained, through acid or enzymatic hydrolysis of starch derived from corn or potato starch. Dextrose is a white, crystalline, odorless powder that can be found in two different forms:

Anhydrous dextrose

Anhydrous dextrose, the pure, sweeter form

Dextrose monohydrate

Dextrose monohydrate, C6H12O6 H2O, which contains a water molecule of crystallization

Nutrytex distributes both anhydrous and monohydrate dextrose, supplying it to companies in the food & beverage sector for a wide range of industrial applications.

Properties

Dextrose is an important product in the distribution of functional food ingredients due to its several properties:

High sweetening power, equal to 70% of sucrose (or common sugar)

Lower cost than sucrose

Application sectors

As a functional ingredient, dextrose distribution is required in many different sectors.

• In the bakery sector, it is used as a substitute sweetener for sucrose to reduce processing costs; it also has a technological function, because it makes the dough less sticky, avoiding leaving residues on the machinery and limiting waste;

• In the confectionery sector, in the same way, it is a cheaper sweetener than common sugar;

• In the dairy sector, dextrose is used, once again, to lower the costs in temperature-controlled products, such as yoghurt, desserts and creams, while it has a technological function in the production of ice cream, where by lowering the freezing point it improves the level of softness;

• In the savoury sector it is an essential ingredient as a fermentable substrate of inoculums; it is used in minced meat cured meats to feed the microorganisms that are inserted into the dough in order to give the cured meat its specific flavour during the ripening

• In the nutrition sector, as a source of energy, it is used in products intended to provide a dose of energy to the athlete immediately before or after the effort.

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