Product Name Dextrose Monohydrate CAS No. 5996/10/1 EINECS No. 218-914-5 Appearance White crystal or powder, odorless and a little sweat Grade Food Grade MF C6H12O6H2O Weight 25kg/bag Shelf Life 2 years Certification Halal,Kosher,Iso,Haccp Packing 20,000 kgs Qty in 20′ GP’

CERTIFICATE OF ANALYSIS

Item Standard Result Appearance White crystal or powder, odorless and a little sweat Pass Specific rotation +52~53.5degree 53.1degree Acidity (ml) 1.2max 0.4 De-Equivalent 99.5%Min 99.98% Chloride, % 0.02max 0.001 Sulphate, % 0.02max 0.01 Insoluble matter in alcohol Clear Clear Sulfite and soluble starch Yellow Yellow Moisture, % 9.5max 8.6 Ash, % 0.2max 0.04 Iron, % 0.002max 0.0002 Heavy metal, % 0.002max 0.0003 Arsenic, % 0.0002max 0.0001 Color dots, cfu/50g 50max 24 Conclusion : Conforms to the standard GB/T20880/2007

Dextrose: What Benefits does it have?

Dextrose one of the carbohydrates given by dextrose manufacturer is most commonly used as a supplement by regular gym athletes who perform aerobic exercises. This is ideal as a source of energy and to improve performance, helping you to prolong exercise time with greater intensity. But it is necessary to be careful not to ingest it in an irregular way, since it generates a high peak of insulin that can be translated into fat. Ideally, dextrose should be ingested only before or after exercise, preferably to accompany other supplements such as protein.

What is Dextrose?

Also known as glucose, dextrose is a derivative of the enzymatic transformation of corn starch. It is a monosaccharide and chemically it is considered a simple carbohydrate because it has a molecular structure of reduced size, which facilitates its digestion and rapid absorption, producing in a few minutes an increase in the rate of blood glucose. For this reason, it is widely used as one of the main sources of energy when we exercise.

Advantages of Using Dextrose in Natural Beer Carbonation

The interesting thing about using these ingredients is that they add additional characteristics to the beer such as flavour and aroma. However, because these ingredients not only have sugar, in the process of natural carbonation they tend to produce more sediment, which usually takes a little longer to settle to the bottom of the beer during conditioning in the fridge before consume.

Another observation that I have after using these products for two years is that they impart certain strange flavours to the beer, which are attenuated (or cleaned) after one or two weeks in the fridge.

It does not matter if I make an IPA or Stout, when using any of these natural ingredients; the two beers are in the background knowing something similar.