Dextrose is a popular alternative to refined cane sugar in baking. It also prevents crystals from forming in frozen liquids, so dextrose is often added to ice cream recipes to give smoother textures. 

Dextrose is a simple sugar found in plant and animal tissues. It has the same chemical structure as glucose, and the same culinary uses. Gram for gram it is approximately 70% as sweet as granulated sugar, meaning that dextrose works as a less-sweet sugar substitute in patisserie and confectionery.

Ingredients: Pur-D glucose monohydrated, obtained by corn starch hydrolysis


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