Dextrose and Trehalose: two very different sugars for even similar jobs

If you have arrived here, you are a sweet tooth. But in a world full of sugars and sweeteners, what are the best ingredients to use in your recipes?

In this article we discuss Dextrose and Trehalose. Two types of sugars that can be found naturally in many food sources, such as fruits, vegetables, and grain products.

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Both sugars can also be produced artificially and used as sweeteners. They are both rapidly absorbed and metabolized by the body, providing immediate energy. Especially dextrose, which is also often used in sports precisely because of their easy assimilation.

As with all sugars, however, one must always be careful about quantities to avoid health problems. But now let's get more specific

In cooking, both types of sugars are commonly used as sweeteners. Dextrose is often used in foods such as beverages, sweets, and some jams, while Trehalose is often used as a substitute for Dextrose because it has greater sweetening power and less effect on blood sugar while also tending to high temperatures a little better.

Dextrose monohydrate powder, made from starch, is often used in cooking and baking because it prevents crystals from forming in sugar and lowers its freezing point. This means it is a valuable ally of ice cream makers who are looking for an alternative sweetener that does not create ice crystals in ice cream while also making them creamier as for parfaits. It also makes baked goods fluffy. It can be used as a partial or total substitute for regular sugar and is less sweet than sucrose.

Trehalose, is a disaccharide sugar formed by two glucose molecules. It has moderate sweetness and low karyogenicity. Which means safety for the teeth as is the case with erythritol or xylitol (which you can learn more about in this blog article.) It also has high stability in acidic and hot environments and is used in ice cream and confectionery, as well as in the preparation of jams, marmalades and baked goods.

It has a very high transition temperature (117°C), which helps to stabilize and delay crystallization. The presence of Trehalose in solution increases the denaturation temperature of proteins, delaying their coagulation.

In ice cream making, Trehalose provides a smooth texture, high spreadability, and is more effective than sucrose in reducing ice crystal growth just as with dextrose.

When it comes to cooking, Dextrose is not suitable for cooking at high temperatures, while Trehalose is a more stable option for such procedures as making candies and chocolates. You may need to use less Trehalose than Dextrose to achieve the same degree of sweetness because it has a slightly sweeter taste.

In pastry, Dextrose is a common choice for making cakes and pies, but it may not be the best choice for making soft and fluffy dishes such as cookies. Trehalose is often used as a substitute for Dextrose in pastry because it has greater sweetening power and greater stability at high temperatures. It is especially useful in the preparation of desserts that require a crunchy texture, such as cookies.

Overall, both sugars have their unique benefits and uses in cooking and baking.

But now that you know them better you will surely know how to make the most of them in your recipes.

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