Dextrose is highly nutritious and easily digested because of its purity and because it is a standardized food form of the basic suger which humans and animals absorb and use in their bloodstreams. Aneconomical source of carbohydrates,it sweetens products like chewing gum lightly.In jams ,jellies,preserves and icing mixes it is used to temper the intense sweetness of sucrose but offers another advangtage ;it maintains moisture so products do not go stale .Dextrose has proved to be an excellent food for yeast to grow on during fermentatoin .The pharmaceutic industry is the single largest user of dextrose; it is the starting point for manufacturing vitamin C and is used in fenmentation to produce penicillin and other antibiotics. Recentarly dextrose has gained importantin other fermentation applications-as a yeast food in brewing low  calorie beers and as a feedstock for producing citric acid, lysine and other chemicals. In backing ,another major market ,dextrose again serves as a yeast food ,but it also give sweetness and improves the color and texture of breads,buns and rolls.

SPECIFICATION INDEX OF ORAL GLUCOSE

RATIO SPIN DEGREE     +53.1

ACIDITY  ml            ≤0.1

CHLORID   ppm         20

SULFATE  ppm                20

NON-DISSOLVABLE MATTER IN ENTHANOL   mg8.5%

DRAFF AFTER BURNING   0.002

MOLYSITE  pp            m3

HEAVY METAL ppm        2

As  ppm                    0.2

Spot                       10

pathogenic bacteria           not exist

amount of bacteria           100

colour                       ＜1

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