Dextrose Monohydrate vs. Sucrose vs. Glucose Syrup: Sweetener Comparison
- Sanita
- Dec 16
- 3 min read
Dextrose Monohydrate, Sucrose, and Glucose Syrup are among the most commonly used carbohydrates in food manufacturing. While all provide sweetness and energy, they each bring unique functional properties, solubility characteristics, and processing benefits that make them suited to different applications.
Understanding these differences is essential for manufacturers who want to optimise taste, texture, stability, and shelf life in their products.
Table of Content
Functional differences | Functional roles | Applications in the food industry | Choosing the right sweetener | Conclusion | Comparison table
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