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What is Organic Dextrose Powder?
Organic Dextrose Powder is a high-purity, crystalline monosaccharide derived from the complete enzymatic hydrolysis of 100% organic, non-GMO corn starch. As a simple sugar (D-glucose), it is identical to the blood sugar found naturally in the human body, making it a rapidly absorbable energy source. We provide two professional-grade specifications: Organic Dextrose Monohydrate (ODM) and Organic Dextrose Anhydrous (ODA). Whether you require a versatile sweetener for food applications or a moisture-sensitive ingredient for pharmaceutical-grade blends, our organic dextrose offers unmatched purity and performance.
What is the functional difference between Monohydrate and Anhydrous?
The primary distinction lies in the water content within the crystal structure. Choosing the correct form is vital for maintaining the shelf-life and texture of your final formulation:
- Organic Dextrose Monohydrate (ODM): Contains one molecule of water of crystallization per molecule of dextrose (approx. 9% water). It is the industry standard for most food, beverage, and fermentation applications due to its excellent solubility and “cooling” mouthfeel.
- Organic Dextrose Anhydrous (ODA): Contains less than 0.5% water. It is produced by refining and re-crystallizing dextrose at higher temperatures. It is the “gold standard” for moisture-sensitive products, such as chocolate, anhydrous fat fillings, and high-stability pharmaceutical tablets.
What are the technical specifications of our Organic Dextrose?
Both grades are produced via a chemical-free, organic-certified process, ensuring a bright white color and a clean, refreshing sweetness (approximately 70–75% as sweet as sucrose).
| Attribute | Organic Dextrose Monohydrate | Organic Dextrose Anhydrous |
|---|---|---|
| Water Content | ~ 9.0% | < 0.5% |
| Purity (Dextrose) | ≥ 99.5% (Dry basis) | ≥ 99.7% |
| Appearance | White, odorless crystalline powder | White, odorless crystalline powder |
| Solubility | Highly soluble; produces a cooling effect | Rapidly soluble; minimal cooling effect |
| Melting Point | ~ 83°C | ~ 146°C |
| Best For | Beverages, Bakery, Confectionery | Chocolates, Dry Mixes, Pharma-grade blends |
How can Organic Dextrose improve your product’s performance?
Organic Dextrose is more than just a sweetener; it is a multi-functional tool for R&D teams:
- Rapid Energy Delivery: As a high-glycemic carbohydrate, it is the preferred fuel for Sports Nutrition recovery drinks and energy gels, providing an immediate insulin spike to drive nutrients to muscles.
- Controlled Browning (Maillard Reaction): Being a reducing sugar, it provides a superior, even golden-brown crust in organic baked goods compared to table sugar.
- Texture & Mouthfeel: In frozen desserts, it lowers the freezing point and provides a fine, smooth crystal structure, preventing a “gritty” texture.
- Fermentation Feed: It serves as an easily fermentable carbon source for organic brewing, wine-making, and the production of organic cultured dairy (yogurt/kefir).
- Moisture Management: The anhydrous version acts as a stabilizer in dry powder blends, preventing the clumping caused by moisture migration.
How to Use: What are the professional formulation tips?
- Cooling Effect: ODM has a negative heat of solution, which creates a pleasant “coolness” in the mouth. This is highly desirable in fruit-flavored candies and refreshing summer beverages.
- Sweetness Balancing: Use it to replace sucrose when you want to reduce clumpy sweetness while maintaining bulk. Since it is less sweet than sugar, it allows the authentic flavors of fruits and botanicals to be more prominent.
- High-Heat Stability: ODA is extremely stable at high temperatures, making it the preferred choice for hard-boiled candies and extruded snacks where moisture must be kept to a minimum.
- Rehydration: Use ODM in oral rehydration salts (ORS) and electrolyte powders; its molecular structure facilitates the rapid absorption of water and sodium in the gut.
FAQs
Q: Is Organic Dextrose considered a “Clean Label” ingredient?
A: Yes. It is a single-ingredient product derived from organic corn. On labels, it is simply declared as “Organic Dextrose,” which is familiar and trusted by consumers.
Q: Can I use Monohydrate in chocolate production?
A: We strongly recommend Organic Dextrose Anhydrous for chocolate. The 9% moisture in Monohydrate can cause “bloom” or undesirable thickening (grittiness) in fat-based systems.
Q: Does it contain any genetically modified organisms (GMOs)?
A: Absolutely not. Organic certification strictly prohibits GMOs. Our dextrose is derived from Identity Preserved (IP) non-GMO organic corn and processed in a segregated facility.
Q: How does it affect the “Added Sugars” on the Nutrition Facts panel?
A: As a monosaccharide, Dextrose is classified as a sugar and must be included under “Total Sugars” and “Added Sugars.” However, it is often favored over High Fructose Corn Syrup due to its “Non-Fructose” status.
Packing
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