Food Grade vs Industrial Grade Dextrose: Property Difference and Applicable Scenarios

Dextrose is divided into food grade and industrial grade according to production standard and impurity control degree. Two grades differ greatly in purity index and safety performance, and users must select reasonably based on actual production scenes.

 

Food grade dextrose implements strict food safety production specification. Heavy metal, microorganism and harmful residue are controlled within extremely low limit. It can directly contact edible products and human body, suitable for all food, beverage and medicinal production links.

 

Industrial grade dextrose relaxes partial impurity control standard, focusing on chemical reaction and fermentation using performance. It cannot be applied to food and medicine fields, mainly used in industrial fermentation, printing and dyeing auxiliary and chemical synthesis production.

 

Physical properties of the two grades also have distinction. Food grade Dextrose powder is whiter with fine texture and pure sweet taste. Industrial grade product has slight color difference and taste deviation, not meeting edible safety requirement.

 

Procurement cost of food grade dextrose is higher than industrial grade due to complex purification process. Blind grade replacement will cause product disqualification and safety hidden trouble. Clear grade classification helps enterprises match raw material properly and control comprehensive production cost.