The latest report titled “Dextrose Production” by Procurement Resource, a global procurement research and consulting firm, provides an in-depth cost analysis of the production process of Dextrose.
Procurement Resource study is based on the latest prices and other economic data available. It also offers additional analysis of the report with detailed breakdown of all cost components (capital investment details, production cost details, economics for another plant location, dynamic cost model). In addition, the report incorporates the production process with detailed process and material flow, capital investment, operating costs along with financial expenses and depreciation charges.
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Procurement Resource’s detailed report describes the stepwise consumption of material and utilities along with a detailed process flow diagram. Furthermore, the study assesses the latest developments within the industry that might influence Dextrose production cost, looking into capacity expansions, plant turnarounds, mergers, acquisitions, and investments.
Procurement Resource Assessment of Dextrose Production Process:
1. Dextrose Production Cost From Hydrolysis: This report presents the detailed production methodology and cost analysis of dextrose industrial production across dextrose manufacturing plants. This method involves the reaction of starch with glucoamylase enzymes which breaks into dextrose molecules. Further, dextrose and the remaining starch are separated and processed to obtain dextrose.
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Product Definition:
Dextrose, a type of sugar derived from corn, is a ubiquitous ingredient found in both powder and liquid forms. Due to its affordability and availability, it’s commonly used in packaged foods, especially those with extended shelf lives. Its sweetness level is lower than that of sucrose, but it is often added to baked goods and desserts to enhance its flavour. Furthermore, dextrose has a fast-acting impact on blood sugar levels, making it an effective emergency treatment for individuals with hypoglycaemia. It is also known as D-glucose, which is one of its forms. Glucose comes in two forms, D-glucose and L-glucose. In D-glucose, the -OH group is located on the left side, with all others on the right side in its Fischer projection. The differences between these forms are important when using dextrose in medical scenarios.
Market Drivers:
Dextrose plays a vital role in controlling the sweetness and flavour balance of soft drinks made from concentrated or pulp fruit, depending on the fruit used. It can also be used alongside high-intensity sweeteners for different beverages. In confectionery, dextrose helps to enhance fruity flavours, provide a light cooling effect, and balance sweetness. The versatile applications of dextrose include ice cream, baked goods, pharmaceuticals, and more. The demand for dextrose in the food and beverage industry is rising due to changes in food habits and a growing preference for snacks and desserts that use dextrose as an effective sweetening agent. It is also used in low-calorie beer production to increase the percentage of sugar available for fermentation, resulting in a low-calorie beer with regular alcohol concentration. It is an ideal sweetener for such products since it can be used immediately for fermentation. The market for dextrose is expected to grow due to its compatibility with various ingredients and versatility.
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