Dextrose is a simple sugar made from starch produced by
hydrolysis, drying and sieving. It is one of the two components
of beet or cane sucrose. It has a slightly lower sweetening power
than sucrose. Due to its molecular size, it can mobilize water more
efficiently than sucrose during Frozen storage and thus limit
crystallization to preserve a supple and pleasant texture in the
mouth.
Properties: sweetener, water mobilizer
Recommended for use: same application as powdered sugar
Typical applications include: sorbets, creams and iced
desserts
Sweetness: 10% of that of beet or cane sucrose.