Corn dextrose

Corn dextrose is a simple sugar derived from corn starch. It is produced through the enzymatic or acid hydrolysis of corn starch, a process that breaks down the complex carbohydrates into glucose. This glucose is then purified and crystallised.

Dextrose is primarily used as a sweetener in a wide variety of food products, including baked goods, confectionery, and processed meats. It provides a clean, sweet taste and can also contribute to browning and texture in baked items. Its ability to ferment also makes it useful in products like bread.

Dextrose is a carbohydrate and a source of energy. The UK's Department for Environment, Food & Rural Affairs (Defra) does not list dextrose as a regulated food additive, meaning it is generally considered a food ingredient rather than an additive. The NHS advises that sugars, including those from sources like dextrose, should be consumed in moderation as part of a balanced diet. High intakes of sugars can contribute to excess calorie consumption. EFSA has evaluated glucose (dextrose) and established an Acceptable Daily Intake (ADI) for glucose syrup.