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| Dextrose Monohydrate |
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Dextrose monohydrate is usually in powder form, so it is also called Crystal Glucose or Glucose Powder. Its chemical name is C6H1206·H20. It is made by NGL, derived from cornstarch through enzyme-enzyme, is a functional nutritive extender with quick results. In its process, we are the forerunner of continuous horizontal five-time crystallizing at home. That could ensure our output of 500 metric tons a day. As a basic element of human body and pharmaceutical material, its actions and uses are very wide. It might be directly used in human body as well as in food process and in pharmacy-chemistry. This product could quickly offer energy and endurance to human body, and act as the complement fluid to some illnesses like hypoglycemia, fever caused by common cold, dizzy with collapse, week in one's limbs, myocarditis etc. It has a certain effect in cancer too.
Following the rise of the people's living standards, glucose has got more broad fields in its application when it is used in food industry as a substitute of sucrose.
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Dextrose monohydrate is usually in powder form, so it is also called Crystal Glucose or Glucose Powder. Its chemical name is C6H1206·H20. It is made by NGL, derived from cornstarch through enzyme-enzyme, is a functional nutritive extender with quick results. In its process, we are the forerunner of continuous horizontal five-time crystallizing at home. That could ensure our output of 500 metric tons a day. As a basic element of human body and pharmaceutical material, its actions and uses are very wide. It might be directly used in human body as well as in food process and in pharmacy-chemistry. This product could quickly offer energy and endurance to human body, and act as the complement fluid to some illnesses like hypoglycemia, fever caused by common cold, dizzy with collapse, week in one's limbs, myocarditis etc. It has a certain effect in cancer too.
Following the rise of the people's living standards, glucose has got more broad fields in its application when it is used in food industry as a substitute of sucrose.
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