Dextrose Monohydrate IP, BP
DMH is usually the sugar obtained by hydrolysis of starch. It is 65-70% as sweet as sucrose and it's solution is less viscous than Liquid Glucose.
It is manufactured by enzymatic hydrolysis from starch substrate and the recovery of the product achieved by the crystallization.
There is less viscosity in the solution than in Liquid Glucose. A starch substrate is hydrolyzed by enzymes, then the product is recovered by crystallization.