Dextrose Monohydrate In Food – Premium Crystalline Sweetener & Fermentation Substrate

EverStar Group has been manufacturing Dextrose Monohydrate In Food for over 13 years through our state-of-the-art enzymatic hydrolysis production lines. Our food-grade dextrose maintains ≥99.5% purity and meets all FCC, USP, HALAL, and KOSHER Certifications. With 5,000+ tons of on-site inventory and dedicated food-grade production facilities under ISO22000 and FSSC22000 compliance, we deliver consistent batches to food manufacturers in 50+ countries. Our dextrose monohydrate features a controlled moisture content of 7.5-9.5%, optimal specific rotation of +52.5° to +53.3°, and a glycemic index near 100 for rapid energy release—making it the preferred carbohydrate source for bakery fermentation, sports nutrition, and meat processing Applications.

Product Specifications

Parameter	Specification
Appearance	White crystalline powder or granules
Purity (anhydrous basis)	≥99.5%
Moisture Content	7.5–9.5%
Specific Rotation	+52.5° to +53.3°
Sulfated Ash	≤0.1%
CAS Number	5996-10-1
Shelf Life	24 months
Certifications	FCC, USP, HALAL, KOSHER

Note: Product specifications may be adjusted during product iteration and optimization. Please submit your inquiry to us for the latest data and official COA documents.

Why Choose EverStar's Dextrose Monohydrate?Guaranteed Batch-to-Batch Consistency

You require dependable maturation results in each generation cycle. Our mechanized fabricating prepare guarantees virtue ≥99.5% and steady dampness substance over all batches—eliminating unusual yeast execution and browning irregularities in your pastry shop and refreshment lines.

Rapid Retention for Sports Nutrition

With a glycemic file drawing nearer 100, our item gives quick glycogen renewal. It breaks down totally in cold water inside seconds, making it perfect for your post-workout drink blends and verbal rehydration formulations.

Superior Maillard Browning Control

The exact dampness adjust (7.5-9.5%) permits you to accomplish brilliant coverings and caramelized notes in prepared merchandise without over-darkening. This controlled water movement moreover amplifies rack life by overseeing dampness movement in multi-component products.

Full Worldwide Compliance

Our food-grade generation line holds ISO22000 and FSSC22000 certifications—not bland factory-wide claims. Each shipment incorporates HALAL and Legitimate certificates, empowering you to get to Center Eastern, Asian, and strength markets without delays.

24-Hour Custom Definition Support

Need a particular molecule estimate for tablet compression? Require mixing with other carbohydrates? Our R&D lab creates custom fitted arrangements inside one trade day, supported by free test testing for your quality confirmation.

Dextrose Monohydrate In Food China Supplier

Core Applications

Industrial Bakery & Fermentation

Dextrose Monohydrate In Food acts as the primary energy substrate for commercial yeast strains. Because it's 100% fermentable, you eliminate residual unfermented sugars that cause off-flavors. The rapid Maillard reaction at 150-200°C creates consistent crust colors in high-speed tunnel ovens—critical for branded bread and bun manufacturers facing tight color specifications.

Sports Nutrition & Functional Beverages

When defining isotonic drinks or workout recuperation powders, you require fixings that break down immediately in cold fluids and spike blood glucose quickly. Our dextrose monohydrate accomplishes full solvency at 1g/ml (25°C) and replenishes muscle glycogen 40% speedier than complex carbohydrates—essential for your performance-driven customers.

Meat Processing & Curing

In aged wieners and cured meats, it bolsters lactic corrosive microbes to accomplish target pH drop inside 24-48 hours. The controlled maturation stabilizes color by anticipating metmyoglobin arrangement beneath cold-chain coordinations and retail lighting conditions—protecting your product's visual request from plant to shelf.

Confectionery & Frozen Desserts

Because it discourages solidifying focuses more successfully than sucrose, you accomplish smoother surfaces and littler ice gems in premium ice cream definitions. The negative warm of arrangement gives a cooling mouthfeel in difficult candies and capsules without fake added substances.

Quality Control You Can Trust

Incoming Raw Material Verification

We source non-GMO corn starch and verify every batch through polarimetry testing to confirm dextrose equivalent (DE) ≥99.5 before production begins.

In-Process Monitoring

Real-time moisture analysis during crystallization ensures the 7.5-9.5% water content specification. Temperature-controlled drying prevents caramelization that would compromise color and flavor neutrality.

Final Product Testing

Every production lot undergoes:

Heavy Metal Screening: Arsenic ≤1ppm, Lead ≤0.5ppm
Microbial Limits: Total Plate Count <1000 cfu/g, zero E. coli and Salmonella
pH Stability: 4.0-6.5 in 10% solution to prevent unwanted reactions in acidic beverages
Specific Rotation: +52.5° to +53.3° confirming optical purity

Our certificates of analysis are available for review before shipment, giving your QA team full traceability.

Dextrose Monohydrate In Food EverStar China

Packaging & Logistics

We understand contamination risks in food manufacturing. Our standard packaging options include:

25kg multi-wall kraft paper bags with PE inner liners
1,000kg jumbo bags with anti-static coating for bulk handling
Custom labeling available for private-label distributors

With 99.5% on-time conveyance execution and proficient trade coordination, your generation plan remains secured. We keep up adaptable MOQs from 1-ton trial orders to full 20-foot holder loads (20 MT).

FAQ

Q: What is the primary distinction between Dextrose Monohydrate and Anhydrous in nourishment applications?

A: Monohydrate contains around 9% water of crystallization, making it reasonable for moisture-tolerant items like heated products and refreshments. Anhydrous is favored for water-sensitive definitions such as chocolate coatings or dry flavoring mixes where any dampness causes clumping.

Q: Why does dextrose now and then clump amid storage?

A: Due to its hygroscopic nature, introduction to stickiness over 60% RH causes dampness assimilation and caking. Store underneath 25°C in fixed holders with desiccant packs to keep up free-flowing powder characteristics.

Q: How does it influence the solidifying point in ice cream?

A: It brings down the solidifying point more viably than sucrose—approximately 1.8 times more noteworthy misery per unit weight. This comes about in gentler scooping surface and avoids expansive ice precious stone development amid temperature changes in distribution.

Q: Is your item considered non-GMO?

A: We offer both ordinary and Non-GMO Extend Confirmed grades sourced from certified non-GMO corn starch. Indicate your prerequisite at arrange arrangement, and we'll give the fitting documentation.

Q: Does it give the same sweetness as table sugar?

A: No, the item conveys roughly 70-75% the sweetness of sucrose. This permits you to include bulk, progress surface, and control browning without over-sweetening your formulations—particularly important in reduced-sugar products.

Q: Can I utilize it in acidic refreshments without degradation?

A: Yes. Our pH solidness run of 4.0-6.5 in arrangement implies it remains steady in natural product juices, delicate drinks, and sports drinks all through rack life without reversal or color advancement.