Dextrose

Dextrose Chef Lab is a simple sugar (monosaccharide) with rapid absorption, generally obtained from the hydrolysis of corn starch. In professional cooking and ice cream making, it is a key technical ingredient not only for its sweetening power, but also for its functional properties in terms of texture and preservation.

Unlike common sugar (sucrose), dextrose has a lower sweetening power but a greater ability to lower the freezing point, making it essential for achieving creamier ice creams that are easier to scoop and serve.

FORMAT: 300 g

INGREDIENTS:

Pure dextrose monohydrate.

DOSAGE AND USE:

It comes as a fine powder that dissolves easily in both cold and hot preparations, although its solubility increases with temperature. It is used by replacing part of the sucrose in the original recipe to adjust the balance of solids and sugars.

• Recommended dosage: Usually between 5% and 10% of the total weight of the mixture or mix, depending on the desired firmness of the final product.

TECHNICAL PROPERTIES:

• Sweetening Power (POD): Approximately 70–75% as sweet as common sugar, allowing solids to be added without making the preparation excessively sweet.
• Anti-Freezing Power (PAC): Almost twice as powerful as sucrose (PAC 190), helping prevent ice creams from becoming too hard in the freezer.
• Bulking Agent: Adds solids that improve the body and structure of preparations.
• Maillard Reaction: Promotes faster and more even browning in bakery and pastry products.
• High Hygroscopicity: Helps retain moisture, extending the freshness of cakes and doughs.

APPLICATIONS:

• Ice Cream Making: Controls firmness and helps prevent crystallization.
• Bakery and Pastry: Provides food for yeast, supporting faster fermentation and improved crust color.
• Confectionery: Used in ganaches, truffles, and fillings to help control water activity (a_w).
• Isotonic Drinks: Provides a rapidly absorbed source of energy.
• Savory Cuisine: Helps balance acidity in sauces and controlled fermentations.