Dextrose

Dextrose

What it is

Dextrose is glucose in crystal form, and its molecule weighs 180 against sucrose's 342 - a gram of it puts nearly twice as many particles into the water. Freezing point depression counts particles rather than sweetness, which is why a sorbet maker reaches for it.

In the kitchen

Replace fifteen to twenty percent of a sorbet's sucrose with dextrose and the scoop softens without getting sweeter - it sweetens at about 70 against sugar's 100, with roughly twice the effect on the freezing point. Past a quarter of the sugars it stops setting at all.

Goes with

Strawberry Lemon Raspberry Mango Glucose syrup Invert sugar

Same species

Instant modified waxy maize starch Blue corn Corn Cornstarch Hominy (nixtamalised corn) Masa harina

Also used with

Atomised glucose Skimmed milk powder

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