INTRODUCTION DMH is moderate in sweetness. It is 65-70% as sweet as sucrose and has a solution which is much less viscous than Liquid Glucose. 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, DMH has reducing properties due to

Description: Colorless and odorless crystal or white powder with sweet taste Specific Rotation: ﹢52.5°-﹢53.3° Moisture : 9% max Purity : min 90% the particle size is : 60 mm (pass 14 mesh) ash : 0.2% max Acidity : 0.6ml/g max Chloride : 30ppm max Sulfate : 0.02% max Alcohol-Insoluble starch(mg) : Less than 0.5 cloudiness standard pipe Sulfite and Dissoluble : yellow Loss on Drying : 9.5% max Residue on ignition : 0.1% max Molysite : 5ppm max Heavy Metals : 4ppm max Arsenic : 1ppm max Pathogenic bacteria : not exist(unit/g) Amount of Mold : 80unit/g max Amount of Bacteria : 800unit/g max Colour : 1ml max Spot : 40 unit/50g max packing : 25 kg net in pp bag ,any customized packing is welcome

Dextranil Dextrose Monhydrate-Food Grade It is a white crystalline odourless powder, sweet in taste. Advantages: It is a sweetner with sweetness of about 75% of the sucrose. It imparts flavour to the food preparations when added alone or in combination with other sweetener. It iproduces desirable brown colour in cakes, biscuits , caramel etc. It is the simplest carbon source monosaccharide and used extensively in fermentation process for rapid growth with excellent yield, no nonfermentable sugars, low level of trace minerals organics, few leftovers to purify and consistency.