D-glucose is an anhydride 1702305000
Dextrose is actually the same as D (+) - glucose, popularly referred to as "simple glucose". It is made mainly from corn and potato starch. There are two ways to obtain such starch - acid and enzymatic hydrolysis.
Etymology. The name is" dextrose ", like the Latin letter D, come from the Latin word "dexter", which translates as "right". This is also evidenced by the + sign. This means that solutions of glucose in water rotate the plane of polarization of light to the right. The word "anhydride" itself comes from the Greek negative prefix "a (-n)" and the word "hydor" - "water". In this context, the word "anhydride" means that glucose itself is dry in consistency. Well, the word "glucose" in translation from the same Greek means "sweet".
Glucose is used in the food industry, as well as in medicine, especially in case of poisoning. Dextrose anhydride is a dietary supplement as a sweetener. At its core, this substance is a white powder. It is also used intravenously for additional nutrition of the body. In the food industry, it is used as a sweet material in the biological preparation of the cultural environment. In pharmacology and biology, it is used as a diluent. In veterinary medicine, dextrose is used in different forms: syrups, tablets, powders, solutions for injections. In the oil industry, technical dextrose is used as an additive to drilling fluids. The goal is to improve the rheological properties of these same drilling fluids.
Let's return to the food industry. In fact, it is a dietary supplement added to medical, dietary and sports nutrition products. In terms of a nutrient, dextrose is a bulking vehicle.
Dextrose is also widely used in the confectionery industry. Because glucose imparts sweetness and softness, enhancing and preserving flavor, dextrose is added to sweets, cakes, cakes, chocolate bars and other confectionery.
In the alcoholic beverage industry, dextrose used for flavor modifications.
Dextrose added to canned food helps to maintain their natural color.
In baked goods (bread, buns, pies, crackers, cookies, bagels, etc.), dextrose is used to ferment sugar.
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