Dextrose Monohydrate Production Cost Reports

Dextrose Monohydrate production cost report provides a comprehensive analysis and know-how for setting up a Dextrose Monohydrate production plant. The study covers all the requisite aspects that one needs to know for the production of Dextrose Monohydrate. This includes manufacturing processes, raw material requirements, utility requirements, infrastructure requirements, machinery and technology requirements, manpower requirements, packaging requirements, transportation requirements, etc.

Dextrose Monohydrate (D-glucose) (C6H14O7) or edible glucose is a sugar which is derived via an enzymatic process from refined corn starch. It is a monohydrate form of D-glucose, a natural monosaccharide and carbohydrate. It is the main source of energy in living organisms and occurs naturally in fruits and other parts of plants in their free state.

It is a white crystalline sweet powder which is stable and appears to be a white crystalline powder or colourless crystal with no odour. It serves to replenish lost nutrients and electrolytes. It has a special sweet taste with no odour. It also offers functional properties like making it indulgent, sweeter, anti-crystallization and freezing point depression, healthier, and in managing energy.

Dextrose Monohydrate is primarily used in the food industry to replace sucrose in baking, canned products, dairy products, chewing gum and preserves. It is also added in caramel colouring, beverage powders, and other compositions to extend the product's shelf life.

The product offers metabolic energy and is the main ingredient in oral rehydration salts (ORS) and is added to intravenous (IV) fluids which give patients necessary nutrients who are under intensive care and cannot take them by the oral route. It is also used in the food and pharmaceutical industry.

Furthermore, it is used in applications like bread, bakery and snacks, sweet biscuit and cookie, cake and pastry, breakfast cereal, filling, custard and décor. It helps produce alcoholic beverages, baked goods, creams, frozen dairy products (such as certain ice creams and frozen yoghurts), and jarred and canned foods. Also, it finds application as a preservative that doesn't affect the natural flavour of the food.