Ad
related to: dextrose 5% uses in baking mix and flour
Search results
Results from the WOW.Com Content Network
D5LR (5% dextrose in lactated Ringer solution) D50 – 50% dextrose in water; The percentage is a mass concentration, so a 5% glucose/dextrose solution contains 50 g/L of glucose/dextrose (5 g per 100 ml). This usage is imprecise but widely used, as discussed at Mass concentration (chemistry) § Usage in biology. Glucose provides energy 4 kcal ...
This page was last edited on 8 March 2014, at 14:49 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
Dextrose 5% and 10% come in IV bag and syringe form, and are mainly used in infants and to provide a fluid medium for medications. Dextrose 25% and 50% are heavily necrotic due to their hyperosmolarity, and should only be given through a patent IV line – any infiltration can cause massive tissue necrosis.
Coconut sugar [1] – 70-79% sucrose and 3-9% glucose and fructose; Confectioner's sugar (also known as "icing sugar") [1] Corn sugar – dextrose produced from corn starch; Corn syrup – sweet syrup produced from corn starch that may contain glucose, maltose and other sugars. Date sugar [1] Dehydrated cane juice [1] Demerara sugar [1]
This is an accepted version of this page This is the latest accepted revision, reviewed on 18 December 2024. Sweet-tasting, water-soluble carbohydrates This article is about the class of sweet-flavored substances used as food. For common table sugar, see Sucrose. For other uses, see Sugar (disambiguation). Sugars (clockwise from top-left): white refined, unrefined, unprocessed cane, brown ...
Maltodextrin is a short-chain starch sugar used as a food additive. It is also produced by enzymatic hydrolysis from gelled starch, and is usually found as a creamy-white hygroscopic spray-dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might either be moderately sweet or have hardly any flavor at all.
Glucose syrup on a black surface. Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava.
It usually contains between 2% and 5% of an anti-caking agent—such as corn starch, potato starch or tricalcium phosphate [1] [2] —to absorb moisture, prevent clumping, and improve flow. Although most often produced in a factory, a proxy for powdered sugar can be made by processing ordinary granulated sugar in a coffee grinder , or by ...
Ad
related to: dextrose 5% uses in baking mix and flour