Dextrose, commercial production

Dextrose, beta, V, 136 photograph of crystals of, V, 137 Dextrose, commercial production of crystalline, V, 127-143... 

Another commercial method of preparing a beta dextrose-containing product consists of the spray drying of a hot concentrated dextrose solution. To aid in removing last traces of water the solution is sprayed onto a moving bed of anhydrous solid product, conveniently obtained from a previous batch. The product is finally kiln dried and appears as pellets or pearls containing a mixture of beta and alpha dextrose.19... 

Maltodextrin is an acid or enzyme-catalyzed hydrolysis product of starch, which has a dextrose equivalent of < 20. Maltodextrins are GRAS substances (21 CFR 184.1444) and can be used as a fat replacer, texture modifier, or bulking agent in dairy products, salad dressings, spreads, sauces, baked goods, frozen meat, and frozen desserts. Most maltodextrins are derived from corn, potato, tapioca, and wheat starches. Some examples of commercial products are Paselli SA2, Maltrin, and Stellar. 

Saito Y, Ohyanagi H, Matsnno S, Tamakuma S, Ohara T, Mntoh T, Mori T, Sowa M, Hioki K, Kakegawa T, Yamakawa M, Usami M, Kido Y, Mizote H, Nakano S, Fnrnya K. Chnical effects of GAB-88, an amino acid injection with dextrose and electrolytes, in patients after partial gastrectomy. A comparative study with a commercial product. Jpn Pharmacol Ther 1994 22(Suppl 4) 119-48. 

Davies, D. A. L., Polysaccharides of Gram-negative Bacteria, 15, 271-340 Dean, G. R., and Gottfried, J. B., The Commercial Production of Crystalline Dextrose, 5,127-143... 

The two major properties used to characterize a particular commercial product are dextrose equivalent and moisture content. In the case of sirups, the moisture content is generally specified in terms of density, expressed as degrees Baume. 

While pure dextrose monohydrate has a melting point of 244° to 248° F., the commercial product evidently has some free water since it melts readily in a boiling-water bath (actually at about 180° F.), forming a semistable sirup. Anhydrous dextrose melts at 295° F. In this respect dextrose is different from sucrose, which does not melt, but decomposes at 367° F. This distinction is not generally important in food uses, as water is almost always present and solution occurs. 

D.E. type has advantages due to its humectant properties and extra sweetness. Up to 25% of the total sweetener may also be in the form of refined corn sugar, which promotes sweetness, and reduces viscosity of the batch, enabling faster moisture evaporation and prolonging shelf life because of its hygroscopic character. However, a high ratio of dextrose to sucrose may cause graining in the piece due to the relatively low solubility of the former (10). The introduction of corn sirup has revolutionized the commercial production of gum work. 

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