Dextrose
Dextrose suppliers and sourcing guide
Dextrose is crystalline D-glucose, made by fully hydrolyzing starch (most often corn, also wheat or tapioca) with enzymes, refining the resulting high-glucose syrup and crystallizing it. Dextrose monohydrate crystallizes with one molecule of water and is the common food and fermentation grade; anhydrous dextrose is made without that water for low-moisture uses. It is less sweet than sucrose and is used in dry mixes, baked goods, cured meats, tablets and as a fermentation feedstock.
- Category
- Sweeteners
- Also known as
- D-glucose · Corn sugar · Dextrose monohydrate · Anhydrous dextrose · Grape sugar
- Facts checked
- November 2026
Forms and grades of dextrose
Suppliers sell different products under the same name. Specify the one you need.
Monohydrate
Crystals with about 9 percent water of crystallization; the standard grade for foods, beverages and fermentation.
Anhydrous
Crystals without water of crystallization, used in low-moisture products, chocolate and some tablets.
Milled powder
Ground dextrose for dry blends and coatings; any added flow agent should be on the specification.
Direct-compression grade
Agglomerated dextrose made to compress well into tablets and lozenges.
Organic and non-GMO
Dextrose made from organic or non-GMO corn or tapioca starch, sold alongside conventional grades.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Dextrose purity
- Reducing sugar (dextrose equivalent) on a dry basis by Lane-Eynon titration, or dextrose purity by HPLC.
- Moisture
- Loss on drying or Karl Fischer, which also separates monohydrate from anhydrous grades.
- Sulfated ash and sulfur dioxide
- Sulfated ash and sulfur dioxide against the limits in the dextrose standard or the buyer's specification.
- Particle size
- Sieve analysis, which affects flow, dissolving and tablet compression.
- Microbiology
- Total plate count, yeast and mold, and pathogens where the buyer requires them.
- Heavy metals
- Lead by ICP-MS against the buyer's specification.
Storage, lots and expiry
Storage and shelf life
Keep dextrose in sealed, lined bags in a cool, dry area, because it picks up moisture and cakes, especially fine and anhydrous grades. Store bags off the floor and away from walls, and avoid temperature swings that cause condensation inside packaging. Shelf life follows the supplier's specification, and older stock is usually retested for moisture, flow and micro.
Lots and expiry dates
Record grade (monohydrate or anhydrous), moisture and particle size for each lot, since these change flow and tablet behavior. If the starch source matters for allergen, non-GMO or organic claims, keep it on the lot record.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 168.111 requires dextrose monohydrate to have not less than 90.0 percent total solids and a reducing sugar content (dextrose equivalent) of not less than 99.5 percent on a dry basis.
Source: ecfr.gov (opens in a new tab)21 CFR 168.110 requires dextrose anhydrous to meet the same specifications except that total solids are not less than 98.0 percent.
Source: ecfr.gov (opens in a new tab)21 CFR 184.1857 describes corn sugar, commonly called D-glucose or dextrose, and states that it is used in food with no limitation other than current good manufacturing practice.
Source: ecfr.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Dextrose suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking dextrose suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell dextrose? Request a listingFrequently asked questions
What forms of dextrose can brands buy?
Common forms include monohydrate, anhydrous, milled powder, direct-compression grade and organic and non-GMO. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for dextrose include?
Expect dextrose purity, moisture, sulfated ash and sulfur dioxide, particle size, microbiology and heavy metals, each with its method, specification and result for that lot.
How should dextrose be stored?
Keep dextrose in sealed, lined bags in a cool, dry area, because it picks up moisture and cakes, especially fine and anhydrous grades. Store bags off the floor and away from walls, and avoid temperature swings that cause condensation inside packaging. Shelf life follows the supplier's specification, and older stock is usually retested for moisture, flow and micro.
What is the regulatory status of dextrose?
21 CFR 168.111 requires dextrose monohydrate to have not less than 90.0 percent total solids and a reducing sugar content (dextrose equivalent) of not less than 99.5 percent on a dry basis. 21 CFR 168.110 requires dextrose anhydrous to meet the same specifications except that total solids are not less than 98.0 percent. 21 CFR 184.1857 describes corn sugar, commonly called D-glucose or dextrose, and states that it is used in food with no limitation other than current good manufacturing practice.
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