Dextrose is a simple sugar found in plant and animal tissues. It has the same chemical structure as glucose, and the same culinary uses.
It is most commonly added to ice cream recipes, as it prevents crystals from forming, resulting in smoother textures. 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 confectionary.
Ingredients: Pur-D glucose monohydrated, obtained by corn starch hydrolysis
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