It is a reducing sugar. The dextrose equivalent (DE) of pure dextrose is defined as 100. Expressed as a percentage of the reducing value of pure dextrose and calculated on a dry weight basis, the total reducing value of a starch hydrolysate is referred to as its DE. It is important to remember it is a highly processed ingredient that is gluten free no matter which starch is used.
It is also a simple sugar that is naturally produced in the body. It is known as glucose and is a gluten free and easily digestible additive.
With its pleasant, clean and sweet, cooling taste, it has been used for years as a sweetener in a wide range of food applications. It is one of the sweetest of the starch derived sugars. On a scale on which sucrose is assigned a sweetness value of 100, dextrose is rated at 75.
Its sweetness is influenced by a variety of factors such as temperature, acidity, salts, flavoring materials, sweetener concentration and the nature of other sugars present. Contrary to sucrose, it is not subject to the process known as inversion, and therefore its degree of sweetness does not change.
Dextrose, because of its low molecular weight, has the capacity to decrease the freezing point. At a 30% concentration, the freezing point of a dextrose solution is 2°C lower than that of a comparable sucrose solution – crucial in the production and consumption of ice-cream.
Because it is a monosaccharide, It is the ideal carbohydrate source for yeast fermentation in baking and brewing.
It is used as a nutritional supplement for bodybuilders to help put on muscle mass. When used after a workout, it will cause an insulin spike leading to increased blood flow into the muscles and better absorption of vital nutrients like protein and amino-acids.