Dextrose Monohydrate

Description

DMH can partially replace sucrose in fondants and cream fillings where fine crystals are required for a smooth texture.
It has high fermenting ability and can be added to low calorie beer for complete fermentation of alcohol. No carbohydrate residue remains to increase the calories in the beverages.
It is used in canned vegetables and fruits in some instances for controlling sweetness and preserving properties.
It is used extensively for sweetening and coating, chewing gum and bubble gum. DMH improves the color and gloss of the gum coatings and its high heat of solution gives a cool texture in all gum and candy coating applications.
It can help control ice crystals and body of frozen dairy products.
Other applications : jams, jellies, preservatives, peanut butter, seasoning, pickle, vinegar fermentation, etc.