Dextrose
Glucose is a sugar with the molecular formula C6H12O6. The name "glucose" (/ˈɡluːkoʊs/) comes from the Greek word γλευκος, meaning "sweet wine, must".The suffix "-ose" is a chemical classifier, denoting a carbohydrate. It is also known as dextrose or grape sugar. With 6 carbon atoms, it is classed as a hexose, a sub-category of monosaccharides. α-D-glucose is one of the 16 aldose stereoisomers. The D-isomer (D-glucose) occurs widely in nature, but the L-isomer (L-glucose) does not. Glucose is made during photosynthesis from water and carbon dioxide, using energy from sunlight. The reverse of the photosynthesis reaction, which releases this energy, is a very important source of power for cellular respiration. Glucose is stored as a polymer, in plants as starch and in animals as glycogen.
Dextrose Pairs With:
Dextrose Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Dextrose has a sweet flavor profile, often described as being even sweeter than regular table sugar. |
| Texture | Moisture | Dextrose has a high moisture content, which can contribute to its ability to dissolve easily in liquids. |
| Nutritional Value | Macronutrients | Dextrose is a carbohydrate and provides a quick source of energy as it is quickly absorbed by the body. |
| Color | Natural Pigments | Dextrose is a white, odorless, crystalline powder, so it does not contain natural pigments that would affect its color. |
| Aroma | Volatile Compounds | Dextrose does not have a strong aroma, as it is a relatively neutral-tasting substance. |
| Chemical Composition | Acidity/Alkalinity (pH) | Dextrose has a neutral pH, making it a versatile ingredient that can be used in a variety of recipes. |
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