High-Purity Dextrose Anhydrous: Your Trusted Source for Pharmaceutical and Food Grade Glucose
Discover the essential ingredient for your food and pharmaceutical needs: pure Dextrose Anhydrous.
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Dextrose Anhydrous
Dextrose Anhydrous is a premium quality, white crystalline powder derived from corn starch. It serves as a highly effective sweetener and a vital energy source, making it indispensable in the food and pharmaceutical industries. Its exceptional purity and versatility ensure consistent performance in diverse applications, from confectionery to critical pharmaceutical preparations.
- Explore the benefits of using a high purity dextrose anhydrous for your food formulations.
- Discover why pharmaceutical grade dextrose anhydrous is essential for intravenous feeding applications.
- Understand the advantages of this versatile food ingredient derived from corn starch.
- Learn about the specifications and quality standards, including USP, EP, and BP grades, for reliable sourcing.
Key Advantages
Unmatched Purity
Benefit from the exceptional purity of our Dextrose Anhydrous, ensuring a safe and reliable ingredient for sensitive applications like pharmaceutical preparations.
Versatile Application
Leverage Dextrose Anhydrous as a versatile food ingredient, enhancing taste and texture in baked goods, candies, and beverages.
Energy Source Properties
Utilize the energy-boosting properties of Dextrose Anhydrous, making it an ideal component for nutritional supplements and sports foods.
Key Applications
Food Industry
As a primary sweetener and bulking agent, Dextrose Anhydrous enhances the flavor and mouthfeel of countless food products, contributing to its role as a key food additive.
Pharmaceutical Industry
Crucial for intravenous feeding solutions and as an excipient, pharmaceutical grade Dextrose Anhydrous ensures effective glucose delivery and stability.
Beverage Production
Dextrose Anhydrous contributes to the sweetness and body of various beverages, offering a clean and consistent flavor profile.
Confectionery Manufacturing
In confectionery, it prevents crystallization, improves elasticity, and acts as an essential sweetener, vital for creating high-quality candies and pastries.