Dextrose Monohydrate Coarse Grade

    DESCRIPTION

    AppearancePowder
    ApplicationsThis product is a monhydrate dextrose with a very coarse granulometry used in high quality food products such as: bakery products, ice cream & frozen desserts, Dairy products, meat products,spices & seasonings, Convenience food, flavours & colours
    CN Code1702 30 50
    CAS No.50-99-7
    EINECS No.200-075-1
    Ingredients DeclarationDextrose
    Raw MaterialCorn (Maize)
    FunctionalityClear sweet flavour (relative sweetness at 10% d.s.:75)
    Excellent free flowing properties
    Very low dusting
    Significant cooling effect
    high fermentability
    good stability (no inversion)
    High osmolarity
    High browning effect (maillard reaction)

    SPECIFICATIONS

    MoistureMin 8 %
    Dextrose
    (on Dried Basis)
    Min 99.5 %
    Solubility
    (Water, 25°C)
    Typically 51%
    DE
    (Lane Eynon)
    Typically 99.8
    Chloride (Cl)Typically 25mg/kg
    Sulphur Dioxide (SO2)Max 10 mg/kg
    Sulphated ash
    (on dried basis)
    Typically 0.03%
    Granulations<100 μm: Max 5%
    <250μm: Max 20%
    Heat
    (of Solution 25°C)
    Typically -106J/g
    LabellingDextrose monohydrate
    StorageStore inside under dry conditions
    PackagingBulk, Paper bags, FFS Bags
    Shelf life2 years from date of production if storage recommendations observed. For products delivered in bulk, there should be a clean storage (and circulation) system, protected for any potential contamination.

    MICROBIOLOGICAL

    Total plate countMax 300 /g
    YeastsMax 100 /g
    MouldsMax 100 /g
    Staphylococcus aureusAbsent /g
    SalmonellaAbsent /25g


    Direct Food Ingredients will ensure that any material supplied this specification will confirm to the above physical and chemical properties. However, we have no control over the use of the material and can accept no responsibility for problems caused by the customer's failure to ensure the material supplied is suitable for the intended use.

    This specification has been last modified on Mon 21 February 2011 (456)

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