Dextrose

Dextrose, a naturally occurring form of glucose derived from corn, is a versatile sweetener used in a wide range of culinary applications. It's about 70% as sweet as table sugar, dissolves easily, and adds a clean, mild sweetness without overpowering other flavors. Dextrose also plays a key role in managing texture and moisture in baked goods, helping to create soft cookies, chewy candies, and perfectly balanced ice creams and sorbets. Its fine consistency makes it a favorite in professional kitchens and bakeries for precision in both taste and texture.

Beyond its sweetening power, dextrose offers practical advantages in savory recipes too. It encourages fermentation in breadmaking, enhances browning through the Maillard reaction, and can help balance acidity in sauces or marinades. Because it doesn’t crystallize the same way as sucrose, it’s especially useful in frozen desserts and beverages. Whether you’re creating confections, adjusting mouthfeel, or perfecting the finish on a cured meat, dextrose is a reliable tool for chefs and food makers aiming for great results.