Food Sweetener Monohydrate Dextrose Powder For Confectionery Use
1.Description
Renze Dextrose Monohydrate Powder is a premium food-grade sweetener specially designed for confectionery applications. With high purity and consistent quality, it delivers balanced sweetness, enhanced texture, and improved shelf life for various candy products.
Key Benefits for Confectionery:
✔ Controlled Sweetness – Less sweet than sucrose, ideal for balanced flavor profiles
✔ Crystallization Control – Helps manage texture in hard candies and fondants
✔ Moisture Retention – Keeps gummies and chewy candies soft longer
✔ Fermentable Sugar – Perfect for sugar-free and functional candies
2.Technical Specification
| Parameter | Specification | Test Method |
| Product Name | Food Grade Dextrose Monohydrate Powder | - |
| CAS No. | 5996-10-1 | - |
| Appearance | White, crystalline powder | Visual |
| Purity | ≥99.5% (on dry basis) | USP/EP |
| Moisture Content | 8.5-9.5% | Karl Fischer |
| Specific Rotation | +52.5° to +53.3° | Polarimetry |
| pH (20% solution) | 4.5-6.5 | Potentiometric |
| Sulfated Ash | ≤0.1% | Gravimetric |
| Solubility | Fully soluble in water | Visual dissolution |
| Particle Size | 80-120 μm (custom sizes available) | Laser diffraction |
| Bulk Density | 0.55-0.65 g/cm³ | USP <616> |
| Sweetness Relative to Sucrose | 70-75% | Sensory analysis |
| Caloric Value | 3.4 kcal/g | Bomb calorimetry |
| Storage Conditions | ≤25°C, ≤65% RH in sealed containers | - |
| Packaging Options | 25kg bags, 500kg bulk bags, custom packaging | - |
3.Renze Dextrose Monohydrate Powder - Key Confectionery Applications
Texture & Crystallization Control
✅ Hard Candies
• Promotes smooth crystallization
• Prevents grainy texture
• Enhances clarity
✅ Fondants & Creams
• Controls sugar crystal size
• Improves spreadability
• Maintains creamy mouthfeel
Moisture & Shelf Life Management
✅ Gummies & Jellies
• Reduces surface stickiness
• Extends soft chewiness
• Minimizes drying out
✅ Chewy Candies
• Binds water effectively
• Prevents hardening
• Maintains elasticity
Flavor & Sweetness Optimization
✅ Chocolate Compounds
• Balances excessive sweetness
• Complements cocoa notes
• Improves melt characteristics
✅ Sugar-Free Confections
• Serves as fermentable base
• Enables reduced-calorie formulas
• Works with polyol systems
