Procurement Resource Analyses the Production Cost of Dextrose in its New Report
Analyses Overview of The New Production Cost Report of Dextrose
The new report by Procurement Resource, a global procurement research, and consulting firm, looks in-depth into the costs involved in the production of Dextrose. The comprehensive report analyses the production cost of the material, covering the raw material costs and co-product credit, equipment costs, land and site costs, labor wages, maintenance costs, financing charges, and depreciation costs. The extensive study describes the stepwise consumption of material and utilities along with a detailed process flow diagram. The report also assesses the latest developments within the industry that might influence Dextrose production cost, looking into the capacity expansions, plant turnarounds, mergers, acquisitions, and investments.
Product Definition:
Dextrose is a glucose derivative derived from maize starch. It is 20 percent less sweet than sugar made from sugar cane. Dextrose is a monosaccharide like fructose and glucose. It is commonly used in food and nutritional supplements as a sweetener.
Factors Impacting the Dextrose Production Cost:
Aside from giving sweetness, glucose or dextrose also serves as a taste enhancer and texture modifier. It prevents sugar crystallization, which is a desired attribute in confectionery items, and as a result, its use in the confectionery sector has grown significantly. It is most commonly utilized to make homogenous confectionery goods like chewing gums and chocolates. Dextrose monohydrate is being used as an alternative to sucrose by candy producers all over the world. Dextrose has aggressively opened a substantial development opportunity in the baking and confectionery business as a result of these additional benefits.
Procurement Resource Assessment of Dextrose Production:
The production cost report by Procurement Resource assesses the production of Dextrose from the hydrolysis of starch. Starch is broken down into dextrose molecules by glucoamylase, an enzyme that breaks down complicated compounds. The leftover starch, dextrose, and enzyme are then separated. As a result, dextrose is obtained, leaving starch to be processed further.
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