Dextrose

Premium Dextrose

Our Premium Dextrose is a high-quality, naturally derived simple sugar made from non-GMO corn. Known for its mild sweetness and rapid absorption, dextrose is widely used in food, beverage, pharmaceutical, and athletic performance applications.

In the food industry, dextrose acts as a sweetener, energy source, and fermentation aid in baked goods, confectionery, and beverages. In sports nutrition, dextrose is a popular choice for post-workout recovery drinks, providing quick energy replenishment. It is also a key ingredient in medical formulations, offering an easily digestible carbohydrate source.

Our dextrose is gluten-free, non-GMO, and meets rigorous quality standards, ensuring purity and reliability for all your needs.

Details

Nutritional Breakdown (per 100g):	Energy: 364 kcal Protein: 0 g Fat: 0 g Carbohydrates: 91 g Sugars (Dextrose): 91 g Fiber: 0 g Sodium: 0 mg Appearance: White crystalline powder

Emulsifiers and Stabilizers, Food Ingredients

Lecithin

Scientific/Composition Breakdown (per 100g):	Chemical Composition: Phospholipids (phosphatidylcholine, phosphatidylethanolamine, etc.) Energy: 763 kcal Protein: 0 g Fat: 100 g (of which 15 g are saturated fats) Carbohydrates: 0 g Fiber: 0 g Moisture Content: ≤2% Appearance: Viscous liquid or fine granules (depending on form) Solubility: Dispersible in water; soluble in fats/oils pH Range: Neutral

Emulsifiers and Stabilizers, Food Ingredients

Xanthan Gum

Scientific/Composition Breakdown (per 100g):	Chemical Structure: Polysaccharide Purity: ≥99% Appearance: Off-white powder Solubility: Fully soluble in water pH (1% solution): 6.0–8.0 Viscosity (1% solution): High, shear-thinning Thermal Stability: Stable under high temperatures Functionality: Thickening, stabilizing, emulsifying

Emulsifiers and Stabilizers, Food Ingredients

Pectin

Scientific/Composition Breakdown (per 100g):	Chemical Structure: Polysaccharide (galacturonic acid units) Purity: ≥98% Appearance: Off-white to light beige powder Solubility: Soluble in water pH (optimal for gelling): 3.0–3.5 Gelling Type: Requires sugar and acid for gel formation Thermal Stability: Stable under typical cooking temperatures Sources: Citrus peels, apple pomace

Carbohydrate and Sugar, Food Ingredients

Glucose Syrup

Nutritional Breakdown (per 100g):	Energy: 320 kcal Protein: 0 g Fat: 0 g Carbohydrates: 80 g Sugars (as Glucose): ~60 g Other Carbohydrates: ~20 g Fiber: 0 g Sodium: ≤5 mg Moisture Content: ~20% Appearance: Clear, viscous liquid

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