ICE-CREAM AND SHERBETS :

Dextrose is less sweet than sugar. In ice-creams, sherbets, etc. large amount of dextrose can be used to increase the solid substance without unduly increasing the sweetness. Moreover, solutions of dextrose have a lower freezing point than that of cane sugar resulting in ice-cream with smoother and creamier texture.

BAKERY PRODUCT :

An yeast substrate is an important ingredient in making dough for bread or other non-sweet items. Without a suitable yeast substance, there is a long delay in the yeasting process, during which the yeast germs attach themselves to the flour causing the starch and gluten to break up and weakening the dough. As a yeast substrate, dextrose is far superior to cane sugar. When sugar is used, the yeast must first convert it to dextrose before assimilating it. Larger amounts of yeast have to be used. Also, the resulting loaf is pale and lacks bloom, due to long standing before baking. When dextrose is used, the yeast immediately assimilates it. Being completely fermentable by yeast, dextrose ensures the maximum efficiency of both yeast and sugar. Entirely free of unfermentable carbohydrates, dextrose is the most economical source of carbon dioxide.

CANNED AND READY-MADE FOODS :

Dextrose is widely used in preference to cane sugar for canned and ready-made foods, confectionery, dairy products, carbonated beverages, canned fruits, meat products, jam and jellies etc. The main advantage of dextrose over sugar is that its moderate sweetness does not obliterate the finer flavour, yet dextrose is as powerful a preservative as sugar.

THERAPEUTIC VALUE :

Dextrose does not require inversion like cane sugar before assimilation into the system. Being easily assimilated, it acts as a quicker energy-giving agent than sugar. Doctors in general recommend dextrose for infant feeding, for counteracting insulin shock in diabetic, in the treatment of obesity, and for keeping up the blood sugar level when work or play requires unusual exertion. Because of the above properties, dextrose monohydrate may be formulated with vitamins and minerals and sold in packets or containers as a ready formulation for use during convalescence, period of physical stress, etc.

In the chemical and fermentation industries, dextrose is used extensively, as raw material. When dextrose is processed by the electrolytic or fermentative method, calcium gluconate is obtained. Hydrogenation of dextrose leads to Sorbitol, a base for Vitamin C. In manufacturing antibiotics dextrose is used as an important ingredient of the media. In the pharmaceutical industry, dextrose is used for intravenous injections, and as a binder in the compounding of tablets.