dextrose, also known as glucose (100DE), is a simple sugar that plays an important role in food and pharmaceuticals. Here are some key points to consider to improve the product page:
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Origin and Characteristics:
- Dextrose is widely distributed in nature and is found in some plants, ripe fruits and honey.
- It can be obtained industrially from the total hydrolysis of cornstarch or potato starch.
- It appears as a white crystalline powder with a less sweet taste than sucrose.
- It has an estimated sweetening power at 70-75% compared with sucrose.
- It falls into the sugar family along with fructose, sucrose, galactose, lactose and maltose.
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Use in Ice Cream:
- The addition of dextrose in recipes improves the creaminess of ice cream.
- It prevents crystallization of sugar and lowers the freezing point of the mixture.
- The result is an ice cream that is soft and creamy without being overly sweet.
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Aroma Amplification and Bacteriostatic:
- Dextrose amplifies flavors in confectionery and baked goods.
- It has bacteriostatic properties.
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Food Applications:
- Dextrose is widely used in the food industry, especially in ice cream and confectionery.
- It is found in cookies, packaged brioche and other confectionery products.
Dextrose gives a smooth and creamy texture to your ice cream and sorbets
Dextrose is the most widespread organic compound in nature; it is found in some plants, ripe fruit and honey, and combined with other monosaccharides is also found in sucrose, maltose and lactose. It can also be obtained industrially through the total hydrolysis of starch, from Corn and Potato Starch. It appears as a white crystalline powder, and with a less sweet taste. In fact, it has an estimated sweetening power of about 70-75% compared to sucrose. Putting it on the tongue gives a small cold sensation. Dextrose is in the sugar family, so it is part of carbohydrates along with fructose, sucrose, galactose, lactose and maltose. It is used in food and pharmaceuticals as a sweetener and supplement.
Creaminess in Ice Cream
With the addition of dextrose in recipes, you can make silky ice cream.Also useful for other food uses.
Dextrose has the ability to amplify flavors and is a good bacteriostatic.
Dextrose is widely used in both the industrial and artisan food sectors, especially in ice cream and confectionery. In the world of ice cream, it is not so much useful for sweetening as for preventing crystallization of the sugar and lowering the freezing point of the mixture. In this way, ice cream, even homemade ice cream, will have a soft and creamy texture with the advantage of not being too sweet.
Dextrose under the name glucose is found in many confectionery and bakery products, in packaged cookies and brioche. It is also widely used in the pharmaceutical industry as a sweetener, excipient and energy substance in various forms, in supplements, in tablets, in many syrups and even in many physiological solutions.
ICE CREAM: Enhances creaminess and texture while enhancing taste.
BAKERY: Presents great stability and gives baked goods the ideal browning.
CURIOSITY: It is also used as a post-workout dietary supplement for restoring muscle energy stores.
- better creaminess in ice cream
- lowers the sweetening power
- 100% Glucose
- PAC: 180 POD: 72
- Gluten free
DOSAGE: as desired
ADVANTAGES: Useful for both ice cream and sorbets. Both hot and cold use.
FIELDS OF USE: Used by artisan ice cream, pastry and chocolate workshops.
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