| HS Code | |
| Product Name | Dextrose |
| Chemical Name | D-Glucose |
| Synonyms | Glucose; Grape Sugar; Dextrose Monohydrate; Dextrose Anhydrous |
| Chemical Formula | C6H12O6 |
| Molecular Weight | 180.16 g/mol |
| Cas Number | 50-99-7 |
| Ec Number | 200-075-1 |
| Appearance | White crystalline powder |
| Odor | Odorless |
| Taste | Sweet |
| Melting Point | 146 °C (anhydrous) |
| Solubility | Soluble in water; slightly soluble in ethanol |
| Density | 1.54 g/cm³ |
| Ph | 5.0-7.0 (10% aqueous solution) |
| Optical Rotation | +52.7° |
| Storage | Store in a cool, dry, well-ventilated place |
| Purity | ≥99.5% |
| Grade | Food grade; pharmaceutical grade |
| Form | Anhydrous or monohydrate |
| Energy Value | 4 kcal/g |
| Sweetness | 70-80% relative to sucrose |
| Hs Code | 170230 |
As an accredited Dextrose factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Dextrose is packaged in 25 kg polyethylene-lined multiwall paper bags, sealed for moisture protection and labeled with lot number. |
| Container Loading (20′ FCL) | Chemical Dextrose loaded in a 20′ FCL container, palletized or bagged, moisture-protected, evenly distributed, and secured for safe ocean transport. |
| Shipping | Dextrose is generally non-hazardous and not regulated for transport. Ship in clean, dry, sealed bags, drums, or bulk containers to prevent moisture contamination. Store at ambient temperature away from oxidizers. Label appropriately. No special UN hazard class required; follow standard good hygiene and warehouse practices. Keep containers closed. Inspect for damage. |
| Storage | Store dextrose in a cool, dry, well-ventilated area away from direct sunlight, heat, ignition sources, and strong oxidizers. Keep containers tightly closed to prevent moisture absorption and contamination. Avoid dust generation and keep away from incompatible materials. Use appropriate secondary containment where required. Maintain clean, labeled containers, and follow local regulations and SDS recommendations. Store at controlled room temperature. |
| Shelf Life | Dextrose shelf life is typically 2–3 years when stored sealed in a cool, dry place, away from moisture and contaminants. |
In terminal sterilization of dextrose-containing parenteral fluids, degradation kinetics for 5-hydroxymethylfurfural impose a pH-dependent processing window; the USP-NF monograph for Dextrose Injection specifies pH 3.5–6.5 and a 5-HMF absorbance limit of 0.25 AU at 284 nm for 5% w/v solutions. Addition ratios are product-class defined rather than fixed: 2.5% w/v, 5% w/v and 10% w/v intravenous infusions; 25% w/v and 50% w/v hypertonic injections; and 1.5% w/v, 2.5% w/v, 4.25% w/v peritoneal dialysis fluids. The downstream production process begins with dissolution of dextrose monohydrate or anhydrous glucose in Water for Injection at 40–60°C, followed by activated carbon treatment at 0.1–0.3% w/v, pH adjustment with dilute hydrochloric acid or sodium hydroxide, prefiltration through 0.45 μm membranes, filling, and terminal sterilization in rotating autoclaves at 121°C for 15 min or an equivalent F0 value selected to avoid excessive 5-HMF generation. On production-scale lines, thermal mapping of cold zones in rotating autoclaves and heat-penetration studies for high-concentration dextrose require load-specific validation; higher dextrose fill volumes show slower come-up time and require extended cooling to limit aldehyde formation. Terminal product types include polyolefin IV infusion bags, polypropylene ampoules, glass vials for hypertonic injection, twin-bag peritoneal dialysis systems, and cardioplegia adjuncts. Compliance requirements for the excipient are anchored to USP-NF Dextrose Monohydrate, European Pharmacopoeia glucose monographs, Japanese Pharmacopoeia glucose monographs, ICH Q3D elemental impurity risk assessments, and ICH Q3C residual solvent limits.
| Product class | Nominal dextrose concentration | Terminal process | Primary packaging |
|---|---|---|---|
| Intravenous infusion | 2.5–10% w/v | Moist-heat terminal sterilization at 121°C, F0 ≥8 | PVC-free polyolefin bag |
| Hypertonic injection | 25–50% w/v | Rotating autoclave with extended cooling | Glass vial or polypropylene ampoule |
| Peritoneal dialysis | 1.5–4.25% w/v | Terminal sterilization in twin-bag systems | PVC twin-bag |
For L-lysine, citric acid, and L-lactic acid fermentations, batch carbon loading is replaced by exponential fed-batch delivery of a 50–70% w/v dextrose solution to maintain residual sugar between 0.1 g/L and 10 g/L, avoiding catabolite repression, osmotic shock, and Crabtree-type metabolite diversion. Initial addition ratios in the sterilized fermentation broth commonly fall between 10% w/v and 20% w/v dextrose equivalents; citric acid production with Aspergillus niger consumes total sugar in the range 150–200 g/L over 60–90 hours, while L-lysine processes with Corynebacterium glutamicum consume 300–400 g/L glucose over 36–48 hours at dissolved oxygen held above 30% saturation. On production-scale stirred-tank reactors of 100–200 m3 working volume, the glucose feed rate is coupled to dissolved oxygen signal via DO-stat loops; fixed feed profiles create oxygen limitation when aeration capacity falls below the peak oxygen uptake rate of the culture. The production process requires separate sterilization of the dextrose feed at 121°C for 15 min or by continuous UHT treatment; co-sterilization with ammonium sulfate, corn steep liquor, or yeast extract accelerates Maillard degradation and produces furfural-type inhibitors that lower specific productivity. Downstream processing includes membrane clarification, ion-exchange separation for organic acids or amino acids, evaporation crystallisation, and drying to final assay. Terminal product types include citric acid monohydrate, sodium citrate dihydrate, L-lactic acid and lactate salts, L-lysine HCl, L-threonine, and succinic acid. Compliance standards include Food Chemicals Codex specifications for dextrose as a fermentation nutrient, 21 CFR 184.1857 GRAS status, ISO 22000 for food-grade metabolites, and pharmacopeial monographs where the final fermentation-derived product is intended for pharmaceutical use.
| Product | Initial sugar | Residual sugar | Process control | Duration |
|---|---|---|---|---|
| Citric acid | 15–20% w/v | 0.1–5 g/L | pH 2.0–3.0, aeration 0.5–1.0 vvm | 60–90 h |
| L-Lysine | 10–15% w/v | 0.1–1 g/L | DO ≥30%, pH 6.8–7.0 | 36–48 h |
| L-Lactic acid | 10–20% w/v | 0.5–5 g/L | pH 5.5–6.5, temperature 37–42°C | 24–72 h |
Continuous hydrogenation of dextrose monohydrate to sorbitol is conducted over supported nickel or ruthenium catalysts at hydrogen partial pressures between 40 bar and 120 bar and temperatures of 110–150°C; the feedstock is prepared as a 40–50 wt% aqueous dextrose solution with pH adjusted to 6.0–8.0 using sodium hydroxide or sodium carbonate. The addition ratio in this application is expressed as feed concentration: inlet dextrose loads of 400–500 g/L are used, conversion exceeds 99.5%, and residual glucose is maintained below 0.5 wt% on dry solids to prevent downstream crystallisation and colour development. Fixed-bed reactors with radial-flow catalyst baskets and heat-exchange bundles are used to manage the exotherm; local hot spots above 150°C accelerate sorbitol epimerisation to mannitol and increase residual glucose. Downstream production includes catalyst separation by pressure filtration, ion exchange for nickel and organic acid removal, activated carbon polishing, evaporation to 70% TS sorbitol syrup, or spray-drying for crystalline powder. Terminal product types are sorbitol syrup 70% TS, sorbitol powder, and subsequent intermediates for ascorbic acid after bioconversion to sorbose. Compliance standards include USP-NF Sorbitol Solution, European Pharmacopoeia sorbitol monographs, Food Chemicals Codex, E 420, and 21 CFR 184.1835; residual nickel is controlled to ≤1 mg/kg in pharmacopeial-grade sorbitol solution under ICH Q3D limits. When hard dextrose monohydrate contains insoluble corn-starch residues, catalyst bed fouling increases pressure drop across the hydrogenation reactor; feed prefiltration through 0.5 μm bag or membrane filters is required to protect catalyst cycle length.
At cook temperatures of 138°C to 150°C, replacing 10–30% of the sucrose dry solids with dextrose monohydrate in high-boiled candy formulations changes the sucrose-to-invert-sugar solubility ratio and lowers final water activity; the addition ratio is calculated on total sweetener dry solids and must account for the 8–9% crystallisation water in dextrose monohydrate. The production process uses batch vacuum cookers or continuous coil cookers with steam injection: dry sucrose, dextrose monohydrate, and water are mixed at 40–50°C, cooked to 145°C at 0.8–0.95 bar vacuum, acidified after cooling with citric or malic acid solution, then deposited into starch moulds or silicone moulds. Deposited candies are cooled in tunnels with dew-point control; exposure to RH above 45% before cooling increases surface stickiness because dextrose has high water affinity. Terminal product types include hard candies, transparent deposit lozenges, fruit chews, and compressed tablet confections. Because dextrose is a reducing sugar, Maillard browning becomes measurable at high cook temperatures when protein-containing ingredients or nitrogenous colours are present; post-acidification pH is maintained below 4.5 to limit colour formation. Compliance standards for the confectionery-grade raw material are 21 CFR 168.111, Codex Alimentarius STAN 212-1999, and the sugar composition provisions of EU Directive 2001/111/EC. Published data for exact cold-flow reduction in specific deposited candy shapes is limited; the 10–30% substitution range reflects commercially used partial replacement limits in standard hard-candy lines.
In early-weaned piglet liquid feeds, dextrose monohydrate is introduced at 2–8 wt% of complete dry matter as a rapidly available energy source, with the upper limit set by osmotic laxative risk in high-inclusion milk replacers. The feed production process uses a high-shear mixing tank at 30–60°C to dissolve dextrose before blending with whey protein concentrate, plasma protein, lactose, and premix minerals; the liquid blend is then pumped to pipeline feeding systems or spray-dried at inlet 160–180°C and outlet 80–90°C to produce prestarter granules. Terminal product types include piglet dry creep feeds, calf milk replacers, oral hydration gels for neonatal calves, and liquid feed ingredients for wean-to-finish operations. The regulatory framework is based on Regulation (EC) No 183/2005 on feed hygiene and Regulation (EC) No 767/2009 on feed materials; dextrose is permitted as a feed material when heavy metals and mycotoxins meet the limits in Directive 2002/32/EC. At relative humidity above 60%, dextrose monohydrate in dry feed premixes can cake; sealed silo storage or anti-caking agents are required. Published data for specific inclusion thresholds in high-lactose milk replacers is limited, as formulation effects depend on weaning age and intestinal enzyme status.
Dextrose monohydrate is incorporated into plant tissue-culture carbon budgets at 20–40 g/L in Murashige and Skoog-derived media, replacing sucrose where species-specific callus induction requires lower extracellular invertase dependency. The production process for the media involves dissolving macro- and micronutrient salts, then adding dextrose separately after autoclaving or filter-sterilising the sugar through 0.22 μm membranes to prevent caramelisation and 5-HMF formation; autoclave conditions of 121°C for 15 min are acceptable only when dextrose is autoclaved separately from phosphate and amino nitrogen sources. Terminal product types include micropropagated plantlets, orchid callus biomass, somatic embryos, and rooting-stage media for ornamental and horticultural crops. The compliance framework is less statutory than pharmaceutical or feed applications; media quality is managed under ISO 9001 production controls and in-house QC specifications for endotoxin, heavy metals, and moisture content below 0.5% in the monohydrate. Dextrose monohydrate in tissue culture presents hygroscopic handling constraints: exposure at RH above 60% can increase water activity and alter gravimetric accuracy in laboratory-dose preparations. Published data for species-specific dextrose preference over sucrose is limited to comparative callus growth studies; no universal substitution rule exists.
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Dextrose, also identified as D-glucose, is supplied as a white crystalline reducing sugar with the molecular formula C6H12O6 and molar mass 180.16 g mol−1 for the anhydrous form. The monohydrate form has a molar mass of 198.17 g mol−1 and a crystal water content of 7.5–10.0 % w/w under compendial loss-on-drying methods. Commercial model designations are grade-based rather than equipment part numbers: Dextrose Anhydrous USP, Dextrose Monohydrate USP/EP, Dextrose Monohydrate FCC, Dextrose Injection USP 5 %, 10 %, or 50 %, and technical fermentation-grade dextrose. The product is affirmed as GRAS under 21 CFR 184.1857 and carries a dextrose equivalent of approximately 100 in the starch hydrolysate classification system. Compendial assay limits are commonly 99.5–101.0 % on dried basis, with specific rotation controlled between +52.6 and +53.2 degrees under USP/NF and Ph. Eur. conditions. Unlike sucrose, dextrose is a reducing monosaccharide; unlike maltodextrin, its dextrose equivalent is at the upper limit of the starch conversion scale.
In dry powder blending for effervescent tablets, powdered nutrient bases, and direct-compression premixes, dextrose monohydrate may require controlled drying when free moisture approaches 9.0 % and the batch is processed in high-shear mixers or ribbon blenders. Anhydrous dextrose is specified with loss on drying not more than 0.5 % and is preferred where magnesium stearate or calcium silicate is used as a flow aid. At relative humidity above 60 % at 25 °C, anhydrous dextrose picks up surface moisture and can form aggregates in V-blenders, bin blenders, and rotary tablet press feed frames. The monohydrate form loses crystal water below approximately 40 % relative humidity; this dehydration is not a purity loss but contributes to weight variation in dosage-unit batches if not compensated. Where the processing environment exceeds 70 % relative humidity, published data for this specific configuration is limited, but production-scale compounding reports have noted capping and weight variation on rotary presses when conditioned powder is held unprotected for extended periods. Sucrose is less hygroscopic under these conditions because it is a non-reducing disaccharide with lower equilibrium moisture uptake at moderate humidity.
Parenteral nutrition admixtures containing Dextrose Injection USP are formulated at final dextrose concentrations of 5–25 % w/v depending on the intended venous access. The calculated osmolarity for 5 % dextrose monohydrate is approximately 252 mOsmol L−1, 10 % is approximately 505 mOsmol L−1, and 50 % concentrated injection is approximately 2525 mOsmol L−1. Peripheral veins generally tolerate admixtures below 900–1000 mOsmol L−1; higher osmolarity requires central venous access to reduce thrombophlebitis risk. Dextrose monohydrate provides approximately 3.4 kcal g−1, while anhydrous dextrose provides approximately 4.0 kcal g−1. Solutions are commonly autoclaved at 121 °C for 15–20 min and are adjusted to pH 3.5–6.5 before terminal sterilization to suppress caramelization and maintain label potency. Sterility and particulate-matter criteria follow USP <71> and USP <788>. Bacterial endotoxins are evaluated using USP <85>. Dextrose differs from fructose-containing parenteral solutions because fructose is metabolized independently of insulin but carries a higher risk of lactic acidosis in hereditary fructose intolerance; dextrose remains the standard carbohydrate substrate in total parenteral nutrition.
Fed-batch fermentation processes use dextrose as the primary carbon source for Escherichia coli and Saccharomyces cerevisiae production systems because it enters glycolysis directly and supports rapid biomass generation. The principal process conflict is overflow metabolism: S. cerevisiae exhibits a Crabtree-positive shift to ethanol when extracellular glucose exceeds approximately 0.8–1.0 g L−1 under aerated mineral conditions, while E. coli can excrete acetate when the specific growth rate exceeds approximately 0.2 h−1 under glucose-excess conditions. Sterile 50 % w/w glucose syrup is therefore fed through peristaltic or diaphragm pumps into bioreactors, with the feed profile linked to dissolved oxygen, pH, and off-gas data. Separate autoclaving of glucose and phosphate-containing basal salts at 121 °C for 15–20 min is standard because co-heating at neutral pH accelerates Maillard browning and precipitation of metal phosphates. For E. coli high-cell-density cultivation, glucose feed is often initiated after batch phase exhaustion and maintained below 0.5 g L−1 to limit acetate accumulation; S. cerevisiae glucose-limited cultures are kept near 0.1–0.5 g L−1 to suppress ethanol formation. Dextrose creates a higher osmolarity per unit dry mass than sucrose because its molar mass is 180.16 g mol−1 versus 342.30 g mol−1; maltodextrin has lower osmotic pressure but slower fermentation kinetics.
Hard candy boiling with dextrose substitution is constrained by reducing sugar reactivity and lower solubility. A typical sucrose-based hard candy is cooked to 145–150 °C to achieve final moisture below 2 %; addition of dextrose can lower the glass-transition temperature and accelerates color pickup in the same temperature range. Feeding dextrose monohydrate into the pre-cook syrup at 20–30 % of total sweetener solids reduces sucrose graininess and raises cold-flow resistance in cast pieces, but above 35 % the cooling mass becomes sticky and may grain during pulling. The monohydrate water is driven off during cooking, so total batch water must be recalculated: 7.5–10.0 % of dextrose monohydrate weight is crystal water. Unlike sucrose, dextrose is a reducing sugar and participates in Maillard browning with any residual amino nitrogen in glucose syrup used; this is exploited in caramels but must be suppressed in clear hard candy by using low-nitrogen starch hydrolysates. Sorbitol and mannitol differ by not participating in Maillard browning. Sucrose inversion into glucose and fructose can create similar reducing behavior, so partial replacement of sucrose with dextrose often requires reformulation of acidulant and flavor dosage.
The following table consolidates the differences between crystalline dextrose, sucrose, and maltodextrin in food and pharmaceutical process design.
| Parameter | Crystalline dextrose | Sucrose | Maltodextrin DE 10 |
|---|---|---|---|
| Molar mass | 180.16 g mol−1 | 342.30 g mol−1 | Variable polysaccharide mixture |
| Dextrose equivalent | 100 | 0 non-reducing | 10 |
| Relative sweetness | 0.70–0.80 | 1.00 | <0.10 |
| Maillard reactivity | High reducing aldehyde | Low non-reducing | Low limited reducing ends |
| Freezing-point depression per kg dry solids | Approximately 1.9 times sucrose | Reference | Low |
| Typical compendial references | USP/NF, Ph. Eur., FCC, JP | USP/NF, Ph. Eur., FCC | USP/NF, FCC |
Because dextrose has a lower molar mass than sucrose, frozen dairy formulations add it at 2–5 % of total sweetener solids to depress freezing point and reduce lactose crystallization. A gram of dextrose has approximately 1.9 times the freezing-point-depression effect per unit mass in dilute systems. This allows partial replacement of sucrose without increasing total solids; however, the relative sweetness is 0.70–0.80 and formulators may need a high-intensity sweetener to compensate. In continuous freezers with dasher speeds of 150–300 rpm, the viscosity of the unfrozen phase decreases with lower sucrose content, altering overrun stability. Dextrose monohydrate contributes water and must be accounted for in the total water phase of the mix; anhydrous dextrose is often preferred in low-temperature dry dosing stations. Unlike maltodextrin, which increases glass transition and chewiness, dextrose lowers freezing point more strongly and increases perceived coldness.
Thermal processing of beverage emulsions and sports drinks at 95–121 °C creates a Maillard browning risk when dextrose is combined with free amino acids or intact protein. This is the main difference from sucrose, which is a non-reducing disaccharide and remains stable in low-pH, high-temperature short-time processing. Dextrose in a beverage at pH 3.0–4.5 shows acceptable color when held at 85 °C for 10–30 s; at pH above 5.5, browning accelerates and may be visible within 15–30 min at 90 °C. UHT processing at 137–145 °C for 4–6 s requires tight protein and reducing sugar control, particularly in dairy proteins bearing lysine residues. Dextrose is used in clear beverage applications because it is highly water-soluble and less sweet than sucrose; however, the reducing aldehyde group can also react with bisulfite preservatives, reducing free sulfite concentration. In emulsions, dextrose added to the aqueous phase can increase continuous-phase density and alter creaming stability compared with maltodextrin. Published data for specific emulsion formulations with dextrose above 10 % w/w is limited; process trials should measure brix, water activity, and osmolality against the target pasteurization profile.
As a feedstock for catalytic hydrogenation, technical-grade dextrose is converted to sorbitol over Raney nickel at 120–150 °C and hydrogen pressure of 50–150 bar in continuous stirred-tank or loop reactors. The product stream is filtered to remove nickel fines and ion-exchanged to meet polyol specifications. Dextrose differs from high-maltose corn syrup in this route because the higher dextrose equivalent of 100 yields a sorbitol stream with lower residual maltitol, simplifying downstream crystallization. In fermentation to citric acid, Aspergillus niger converts dextrose under manganese-limited conditions; typical submerged processes maintain dissolved oxygen above 20 % saturation and pH below 2.0 after the growth phase. The dry product of fermentation-grade dextrose often has a lower bulk density than sucrose: poured bulk density of crystalline dextrose monohydrate is approximately 0.60–0.75 g cm−3, whereas granulated sucrose is approximately 0.80–0.90 g cm−3. This difference affects silo capacity and pneumatic conveying design.
