Dextroses
Dextrose is obtained after full hydrolysis of starch, followed by crystallization, resulting in a product practically made up of 100% D-glucose.
The Dextrose from Cargill has become an essential ingredient for a wide range of applications in foods and beverages due to its functional, sensory and nutritional properties. It is sold in the anhydrous or monohydrate form - contains one water molecule of crystallization by D-glucose molecule.
| Category | Products | Functionality |
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C*Dex 02001 | In addition to being a basic source of energy, it acts as bulking agent and promotes balancing of flavor and sweetness. |
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Meats
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C*Dex 02001 C*Dex 02402 |
Acts as substrate for fermentation, helping in the formation of food color and promoting balancing of sweetness and flavor |
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C*Dex 02001 C*Dex 02402 |
Prevents crystallization and promotes balancing of flavor and sweetness |
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C*Dex 02001 C*Dex 02402 |
Acts as vehicle and promotes balancing of flavor and sweetness |
|
C*Dex 02001 C*Dex 02402 |
Acts as bulking agent, influencing in depression of the freezing point and promoting balancing of flavor and sweetness |
|
C*Dex 02001 C*Dex 02402 |
Acts as substrate for fermentation, retaining humidity, providing color and promoting balancing of flavor and sweetness |
| Food Supplements | C*Dex 02001 | Acts as bulking agent and promotes ideal solubility in powdered mixtures. |
C*Dex 02001 – Dextrose monohydrate / C*Dex 02402 – Dextrose anhydrous
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.
