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| Brand Name: | RENZE |
| Model Number: | dextrose monohydrate |
| MOQ: | 1000kgs |
| Price: | USD 5.5-6.5/kg |
| Payment Terms: | ,L/C,D/A,D/P,Western Union,T/T,MoneyGram |
| Supply Ability: | 1000tons/month |
| Parameter | Specification | Test Method |
|---|---|---|
| Product Name | Food Grade Dextrose Monohydrate Powder | - |
| CAS No. | 5996-10-1 | - |
| Appearance | White, crystalline powder | Visual |
| Purity | ≥99.5% (on dry basis) | USP/EP |
| Moisture Content | 8.5-9.5% | Karl Fischer |
| Specific Rotation | +52.5° to +53.3° | Polarimetry |
| pH (20% solution) | 4.5-6.5 | Potentiometric |
| Sulfated Ash | ≤0.1% | Gravimetric |
| Solubility | Fully soluble in water | Visual dissolution |
| Particle Size | 80-120 μm (custom sizes available) | Laser diffraction |
| Bulk Density | 0.55-0.65 g/cm³ | USP <616> |
| Sweetness Relative to Sucrose | 70-75% | Sensory analysis |
| Caloric Value | 3.4 kcal/g | Bomb calorimetry |
| Storage Conditions | ≤25°C, ≤65% RH in sealed containers | - |
| Packaging Options | 25kg bags, 500kg bulk bags, custom packaging | - |
3.Renze Dextrose Monohydrate Powder - Key Confectionery Applications
Texture & Crystallization Control
✅ Hard Candies
• Promotes smooth crystallization
• Prevents grainy texture
• Enhances clarity
✅ Fondants & Creams
• Controls sugar crystal size
• Improves spreadability
• Maintains creamy mouthfeel
Moisture & Shelf Life Management
✅ Gummies & Jellies
• Reduces surface stickiness
• Extends soft chewiness
• Minimizes drying out
✅ Chewy Candies
• Binds water effectively
• Prevents hardening
• Maintains elasticity
Flavor & Sweetness Optimization
✅ Chocolate Compounds
• Balances excessive sweetness
• Complements cocoa notes
• Improves melt characteristics
✅ Sugar-Free Confections
• Serves as fermentable base
• Enables reduced-calorie formulas
• Works with polyol systems
QA;How does dextrose monohydrate improve hard candy texture compared to sucrose?
A: It promotes smaller, more uniform crystals (20-30μm vs sucrose's 50-100μm), resulting in:
✔ Smother mouthfeel
✔ Reduced graininess
✔ Enhanced clarity
QB:What's the optimal dextrose:sucrose ratio for fondant stability?
A:For most fondants:
• 10-15% dextrose replacement
• Yields better plasticity
• Prevents premature crystallization
QC:Why use dextrose in gummies instead of just glucose syrup?"
A:Dextrose provides:
✔ Controlled hygroscopicity (0.25-0.35 aw)
✔ Reduced surface tack (-40% vs all-syrup)
✔ Faster setting time (15-20% quicker)
QD:Can dextrose reduce sweetness intensity in chocolate?"
A:Yes! At 8-12% replacement:
✔ Lowers sweetness 20-25%
✔ Maintains melting profile
✔ Enhances cocoa perception
Our Service
1. Have exported for more than 15 years
2. Have professional employees and efficient management
3. Prompt shipment
4. Small quantity is welcomed.
5. Have Passed kosher halal, haccp
6. The best and professional services.
7. Best price and quality
FAQ
Q1: Can I have a sample order for test?
A: Sample needs 3-7 days, normally by DHL, UPS, small samples can be free of charge.
Q2: How about the Goodes deliver time?
A: Normally mass production need 20-40 days by sea.
Q3: Do you have any MOQ for the products?
A: In Alibaba, 500kg-1ton is avaiable.
Q4:Is it OK to print my logo on the package?
A:yes, please confirm the package design before mass production.
Q5: Do you offer the Guarantee for the produts?
Yes, we offer 1-2 years warranty to our products, and also offer the technical support in chocolate and cocoa products processing.
