Dextrose

Dextrose is obtained industrially from the total hydrolysis of corn starch. It appears as a white crystalline powder, similar to sugar but with a less sweet taste (in sugar or sucrose, glucose is combined with fructose, which has a sweetening power 1.5 times higher than sugar). The sweetening power of dextrose is equal to 70-75% of that of white table sugar. Dextrose is soluble in water with endothermic action (absorbs heat); in fact, a pinch of dextrose on the tongue causes a pleasant sensation of freshness. Furthermore, it allows for a better perception of aromas. Dextrose, like sugar, also has a good bacteriostatic quality, due to its high osmotic pressure.