Dextrose hydrates

Commercial dextrose products are produced in both dry and symp forms. Dry products are prepared by crysta11i2ation (qv) to either an anhydrous, DHnO, or hydrated, H20, form. These include dextrose hydrate [16824-90-17, anhydrous a-D-glucose [26655-34-5] (1), and anhydrous... 

Fluoro-l 13,17ot-Dihydroxy-21-Acetoxy-1,4-Pregnadiene-3,20-Dione A medium consisting of 1% dextrose hydrate, 2% cornsteep liquor of 60% solids and Kalamazoo tap water was adjusted to pH 4.9 with sodium hydroxide. The medium was steam sterilized at 15 pounds pressure for 30 minutes, cooled, and then inoculated with a 24-hour growth, from spores, of Septomyxa affinis, ATCC 6737. The medium was agitated, sparged with sterile air at the rate of one-tenth volume of air per volume of medium per minute. At the end of 24 hours of fermentation at room temperature, the pH was about 7.4. 

A slant of S. antibioticus ATCC 11891 was cultivated on agar under controlled conditions in order to develop spores for the purpose of inoculating a nutrient medium having the following composition 20 g Cerelose (dextrose hydrate), 15 g soybean meal, 5 g distillers solubles, 10 g cornmeal, and tap water, in a sufficient amount for a 1,000-ml solution, adjusted to pH 7.0 to 7.2 with potassium hydroxide. 

The problem of crystallizing dextrose from starch conversion liquor in a form which would allow separation from the viscous mother liquor was attacked in the latter part of the nineteenth century by various workers. The most successful efforts were made by Behr in 1881.3 Corn starch was hydrolyzed at low concentration, the refined product was concentrated, seeded with a very small proportion of pure anhydrous dextrose crystals, and it was then allowed to stand without agitation in heated rooms. Care was taken to exclude any traces of dextrose hydrate crystals. After several days the crystalline magma was separated and washed in centrifugal filters. By this means individual crystals of anhydrous dextrose of suitable size were obtained and the product... 

High dextrose equivalent hydrolyzates can be handled so as to crystallize dextrose and remove the impurities as hydrol. In this way dextrose hydrate is produced, having a dextrose equivalent of 99.6+ and 8.5% water of crystallization. This is a white crystalline compound. If suitable conditions are used, crystalline anhydrous dextrose with substantially no water can also be produced. These two types of crystalline sugar are both regular items of commerce. 

Somewhat similar results were obtained by Caul et al. (2) in a study of the effects of replacing sucrose in frozen peaches by other sweeteners. Enzyme-converted corn sirup (62 D.E.), corn sirup unmixed (42 D.E.), invert sirup (50% invert), dextrose, and sucrose were used in the tests. No crystallization of dextrose hydrate was found in 45° Brix liquid packing medium containing 45% detrose and 55% sucrose nor in 55° Brix liquid packing medium containing 25% dextrose and 75% sucrose. Panel differentiations were made primarily on a basis of differences in sweetness and sourness rather than on flavor characteristic of the sweeteners themselves. 

Dextrose, dextrose hydrate, or corn sirup (42 D.E. or above) can be satisfactorily used to replace up to one third of sucrose in most of the frozen fruits commonly packed without adversely affecting color, flavor, or texture of product. 

B. Dextrose and related products Dextrose, anhydrous Dextrose, hydrated Glucose... 

Corn sugar is glucose (dextrose) recovered by crystallization from hydrolyzed starch. Two types of refined dextrose are commercially available dextrose hydrate, containing 9% by weight of water of crystallization, and anhydrous dextrose, containing less than 0.5% of water. Dextrose hydrate is most often used by food processors. 

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