Premium Dextrose Powder Glucose 1 kg
231,21 TL
Category
Brand
Smart Code
064.100.06
Price
228,92 TL + VAT
Transfer
226,59 TL
(% 2,00 remittance discount)
* With installments starting from 90,94 TL !!
Name of Food Additive:
Premium Dextrose
European origin raw materials are used in our Premium Series Dextrose product, and Far East origin raw materials are used in our Standard series.
Component List:
dextrose
The net amount:
1 kg
Physical Structure:
Dust
Lot Number:
Lot numbers of all raw materials and packaging materials are recorded for retrospective traceability.
The lot number of the product is located on the product packaging.
Functional Class of Food Additive:
candies
Name of the Source from which the Food Additive is Obtained:
Glucose
Foods to which Food Additive can be added:
It is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives and vertical communiqués.
When the necessary information cannot be obtained in the regulations and communiqués, the regulatory authorities of the relevant country can be consulted.
Special Storage/Use Conditions:
Keep closed in a dry and cool place.
Commercial Title and Address of the Food Operator:
Smart Chemistry Trade. and Dan. Ltd. Sti.
Ege Sanayi Sitesi Balatcik Mah. 8901/3 Sok. No: 3/3AO It is produced in Çiğli/İzmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Turkey (The origin of the main component of the food is different from the origin of the final product.)
Usage Instruction:
In accordance with the Turkish Food Codex Regulation on Food Additives, in the vertical communiqués regarding the finished product produced or planned to be produced; It should be used considering the foods to which it can be added, usage conditions, maximum amounts and restrictions.
If it is planned to be used in countries other than Turkey, the legal regulations of the relevant country should be taken into consideration.
Product performance may differ depending on production conditions, structure and performance of machinery and equipment, seasonal variables and other raw materials.
Before determining the most appropriate amount of use, trials should be carried out with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Regulation on Food Additives.
Usage Area/Sales Purpose:
It is for use in food.
Technical information:
Dextrose contains six carbons and is a monosaccharide commonly known as glucose. Dextrose is the crystalline form of glucose and is the main energy source for all living metabolisms.
The official chemical name for common table sugar is sucrose, or sucrose in English. The word sugar is a chemical group closely related and identical to carbohydrates.
Chemically, sucrose; It is a combination of two smaller carbohydrates, glucose and fructose.
The English word for glucose is dextrose. As a matter of fact, dextrose is a different sugar and is a component of sucrose. The presence of dextrose, which has 70% sweetness of sucrose,
It can be determined using Fehling's solution.
Dextrose, commonly referred to as grape sugar or blood sugar, is a sugar found widely in nature. Commercially, dextrose is produced by hydrolysis of starch, followed by purification, concentration and then crystallization.
In addition to nutritional considerations, dextrose has an important role in many food applications due to its functional and sensory properties.
It can be used as a sugar source in sweetness, freezing point and crystallization control, color balance and osmotic pressure adjustments and fermentations.
As stated in the Turkish Food Codex Sugar Communiqué,
It is referred to as two types, dextrose monohydrate and dextrose anhydrous.
Dextrose monohydrate is purified and crystallized Dglucose containing one molecule of crystal water. It is obtained as a result of processes such as purification, evaporation and crystallization following the hydrolysis of starch.
Anhydrous dextrose (anhydrate) is referred to as purified and crystallized Dglucose, which does not contain crystalline water and has a dry matter content of at least 98% by weight.
Obtained by recrystallization of the product above 60°C.
Usage Areas:
Dextrose, which has less sweetness than sucrose; It can increase the amount of dry matter in products such as ice cream and sherbet without increasing the sweetness unnecessarily. In addition, dextrose solutions have a lower freezing point than cane sugar, helping to achieve a smoother and creamier texture.
In the absence of dextrose, which acts as a yeast nutrient component in bakery products, yeasts accept starch and gluten as nutritive components, which directly affects the quality of the dough, and this leads to significant delays in the fermentation process. If sugar is used as yeast food, the yeast needs to convert it to dextrose before consuming it. This situation also leads to the use of higher amounts of yeast, resulting in the bread loaf wilting and loss of freshness due to prolonged waiting before baking.
Dextrose, a carbohydrate that can be fermented, is also the most economical source of carbon dioxide.
The biggest advantage of dextrose, which is widely used in ready-made food products, dairy products, carbonated drinks, jam and jelly, over sucrose can be counted as having a moderate sweetness, not destroying the food-specific aroma, and having a protective effect as strong as sucrose.
Calcium gluconate is obtained when dextrose, which is widely used as a raw material in the chemical and fermentation industries, is processed by electrolytic or fermentation method. Hydrogenation of dextrose leads to the formation of sorbitol, which is essential for vitamin C.
Chemical Composition:
Dry Matter 91.5%
Humidity 8.5%
Sulphated Ash 0.2%
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