|Botanical Name :||APLHA- D- Glucose Monohydrate|
|English Name :||Dextrose Monohydrate|
DMH is moderate in sweetness. It is 65-70% as sweet as sucrose and has a solution which is much less viscous than Liquid Glucose. DMH is freely soluble in water at room temperature and also in boiling alcohol.
|1.||Description||White crystalline powder odourless sweet in taste|
|2.||Loss on drying||8.0% to 9.0%|
|3.||Dextrose equivalent||Not less than 99.0%|
|4.||Ash sulphate(on dry basis)||Not more than 0.1%|
|5.||Sulphur dioxide||Not more than 70 ppm|
|6.||Arsenic||Not more than 1.1ppm|
|7.||Lead||Not more than 0.5ppm|
|8.||Copper||Not more than 30ppm|
|9.||Acidity for 5gmas ml of 0.1 N NAOH||Not more than 0.21 ml|
|10.||Chloride||Not more than 335ppm|
|11.||Sulphalte||Not more than 248 ppm|
|12||Less soluble sugar& dextrins||No deposition on cooling|
|13.||Clarity of 10% w/v solution||clear|
|14.||Passing through B S 30 Mesh||Not less than 95%|
|1.||DESCRIPTION||White crystalline powder odourless powder having sweet taste|
|2.||INDENTIFICATION||Compiles as per IP|
|3.||CLEARITY||Clear &less coloured than Ref.sol.Measured %T at 430 nm it should not be less than 90%|
|4.||APPEARENCE & ODOUR OF SOLUTION||Complies with the specified test dissolve 10 gm in 15 ml of water the solution is clear and odourless|
|5.||Ph(10% w/v)||5.00 to 7.00|
|6.||Water content||7.00 to 9.50% w/v|
|7.||SPECIFIC OPTICAL CONTENT||+52.5 ° to 53.3°|
|8.||ACIDITY||0.15 ml Max .of 0.1 M NaoH|
|9.||SULPHATED ASH||0.1 % Max|
|10.||ARSENIC||NMT 1 PPM|
|11.||HEAVY METAL||NMT 5 PPM|
|12||CHOLRIDE||NMT 125 PPM|
|13.||SULFATES||NMT 200 PPM|
|14.||SULFITES||Should be Comply|
|15.||FOREIGN SUGAR, SOLUBLE STARCH & DEXTRINS||Should be Comply|
|16.||BARIUM||Should be Comply|
|17.||SPECIFIC VOLUME||140-150 ml/100 gm’s|
1.) DMH is that form of carbohydrate which is of maximum use by a PHARMACIST. He uses it as an ingredient of Oral Rehydrate Solutions (ORS) of people suffering from diarrheoa, dehydration and heat stroke.
2.) A DAIRY TECHNOLOGIST uses it in icecream as it increases the solids percentage without increasing the sweetness. Also, by virtue of freezing point depression, it gives a richertexture of icecream.
3.) A BAKER used it as a yeast substrate for rapid fermentation and a better product with no deterioration of wheat starch due to prolonged fermentation.
4.) A FOOD TECHNOLOGIST prefers it to canned sugar in the food preservation, confectionery, meat products and jellies, as it does not overshadow the subtle flavour of these products by virtue of mild sweetness.
5.) A CHEMICAL ENGINEER uses it as a raw material for several products such as sorbitol, citric acid, vitamins, gluconic acid and its derivatives, heptonates and polydextrose.
6.) A MICROBIOLOGIST ferments it to make life-savers such as penicillin, streptomycin and rifampicin.