Dextrose is industrially obtained from the total hydrolysis of maize starch. It is presented as a crystalline white powder, similar to sugar but it has a less sweet taste -in sugar, glucose can be found in combination with fructose which has a sweetening power 1.5 times higher than dextrose. The sweetening power of dextrose corresponds to the 70-75% of the one of table sugar which allows a better perception of aromas. Dextrose is soluble in water with endothermic action and a pinch of dextrose on the tongue causes a pleasant sensation of freshness. Like sugar, dextrose has a good bacteriostatic quality due to its high osmotic pressure.