Dextrose
Dextrose
Less sweetness than sucrose
Derived from starch and used in powdered form, it is less sweet than sucrose and has very high anti-freezing and anti-crystallizing properties, making it ideal for ice-cream as it reduces elasticity. Additionally, it is used to sweeten
It dissolves perfectly in cold and warm water and is used in candy production, confections, and fillings for added softness and smoothness. It is also useful in sugar cooking to prevent crystallization and in baking to enhance the Maillard reaction (browning).