Food:
The various nutritive physical and chemical properties of Dextrose make it a valuable ingredient in many food application.

Baking:
Dextrose is readily fermentable sugar and an excellent nutrient for yeast in bread dough. It's reaction when heated with protein provides color and flavour to bread and cookie crusts, Strength in bread for slicing and handling.

Beverage:
Dextrose is readily fermentable sugar and hence used in wine and beer to supply sweetness, body and osmotic pressure. It is adjacent to reduce residual carbohydrate level and caloric content in light beer production.

Canning:
Dextrose alone or with sucrose controls Osmotic pressure and enhances flavour, sweetness, and texture in Jams, Jellies, fruits and juices. In addition it helps to create the glossy appearance of Jams and Jellies.

Confectionery:
Dextrose supplies sweetness, softness and crystallization control in candies. It is also used in Candy and gum for coating, strength , hardness & color.

Pharmaceutical:
Dextrose Mono-hydrate is formulated with vitamins and Minerals and sold in packets or containers or used during convalescent periods of physical stress by patients, athletes and students. In medical formulations Dextrose is used in tableting ( salt tablets ) and as a raw material in the fermentation industry for bio-chemical synthesis of antibiotics
( penicillin, streptomycin etc.) and vitamin C. via Sorbitol.

Fermentation industry:
Dextrose serves as a raw material in the manufacture of citric acid, amino acids, enzymes, lactic acid and ethanol.

Chemical processes:
Sorbitol and mannitol methyglucoside, gluconic acid, gluconates also are produced from various chemical reactions with Dextrose Monohydrate.

Thus Dextrose is a widely used product and it's uses have increased over 100 fold. Best quality of Dextrose is produced by improved process equipment, refining techniques at rigid control of processing conditions at the most modern plant at Dondaicha, Dist Dhulia ( M.S.).