DMH is moderate in sweetness. It is 65-70% as sweet as sucrose and has a solution which is much less viscous than Liquid Glucose. DMH is freely soluble in water at room temperature and also in boiling alcohol.

Usage

1.) DMH is that form of carbohydrate which is of maximum use by a PHARMACIST. He uses it as an ingredient of Oral Rehydrate Solutions (ORS) of people suffering from diarrheoa, dehydration and heat stroke.
2.) A DAIRY TECHNOLOGIST uses it in icecream as it increases the solids percentage without increasing the sweetness. Also, by virtue of freezing point depression, it gives a richertexture of icecream.
3.) A BAKER used it as a yeast substrate for rapid fermentation and a better product with no deterioration of wheat starch due to prolonged fermentation.
4.) A FOOD TECHNOLOGIST prefers it to canned sugar in the food preservation, confectionery, meat products and jellies, as it does not overshadow the subtle flavour of these products by virtue of mild sweetness.
5.) A CHEMICAL ENGINEER uses it as a raw material for several products such as sorbitol, citric acid, vitamins, gluconic acid and its derivatives, heptonates and polydextrose.
6.) A MICROBIOLOGIST ferments it to make life-savers such as penicillin, streptomycin and rifampicin.

 

DMH is moderate in sweetness. It is 65-70% as sweet as sucrose and has a solution which is much less viscous than Liquid Glucose. DMH is freely soluble in water at room temperature and also in boiling alcohol.

Usage

1.) DMH is that form of carbohydrate which is of maximum use by a PHARMACIST. He uses it as an ingredient of Oral Rehydrate Solutions (ORS) of people suffering from diarrheoa, dehydration and heat stroke.
2.) A DAIRY TECHNOLOGIST uses it in icecream as it increases the solids percentage without increasing the sweetness. Also, by virtue of freezing point depression, it gives a richertexture of icecream.
3.) A BAKER used it as a yeast substrate for rapid fermentation and a better product with no deterioration of wheat starch due to prolonged fermentation.
4.) A FOOD TECHNOLOGIST prefers it to canned sugar in the food preservation, confectionery, meat products and jellies, as it does not overshadow the subtle flavour of these products by virtue of mild sweetness.
5.) A CHEMICAL ENGINEER uses it as a raw material for several products such as sorbitol, citric acid, vitamins, gluconic acid and its derivatives, heptonates and polydextrose.
6.) A MICROBIOLOGIST ferments it to make life-savers such as penicillin, streptomycin and rifampicin.