DMH is usually the sugar obteined by hydrolysis of starch. It is 65-70% as sweet as sucrose and it's solution. is less visoous than Liquid Glucose. It is manufactured by enzymatic hydrolysis from starch substrate and the recovery of the product achieved by the crystallization. DMH is freely soluble in water at room temperature and also in boiling alcohol.
- Food : DMH is readily fermentable sugar and an excellent nutrient for yeast in bread dough. Its reaction when heated with protein provides the color and ﬂavour to bread and cookies, strength in bread for slicing and handling. DMH can help control ice crystals and body of frozen dairy products. DMH can partially replace sucrose in fondants and cream ﬁllings where ﬁne crystals are required for a smooth texture.
- Alcoholic Beverages : DMH is readily fermentable sugar and hence used in wine and beer to supply sweetness. body and osmotic pressure. It is adjacent to reduce residual carbohydrate level and caloric content in light beer production.
- Canned Products : DMH is used in canned vegetables and fruits for controlling sweetness and preserving properties.
- Confectionaries : DMH is used extensively for sweetening and coating, chewing gum and bubble gum. It improves the color and gloss of the gum coatings and its high heat of solution gives a cool texture in all gum and candy coating. Jams, Jellies, Preservatives, Peanut Butter, Pickle, Vinegar Fennentation. etc.
- Pharmaceutical : DMH is formulated with vitamins and minerals and sold in packets or containers or used during convalescent periods of patients. It is used in tableting and as a raw material in femtentation industry for biochemical synthesis of antibiotics & Vitamin C.
- Building Materials : DMH can be used in wallboard as a humectant to control water release and to prevent brittle edges during drying, as setting retardants in concrete.
- Other Applications : The Reducing Properties of dextrose are used in metal treatment, recovery, dye applications, leather manufacture in chrome tanning, etc. DMH is used as carbohydrate sources in fermentation's to produce a variety of industrial, food and pharmaceutical products.