Dextrose is a 100% technical sugar widely used in professional pastry, confectionery, and ice cream production for its functional properties and lower sweetness compared to sucrose. Thanks to its high solubility and strong freezing-point depression capacity, it helps improve texture, stability, and crystallisation control in a wide variety of preparations.
Its elevated PAC value makes it particularly useful in ice cream and sorbet formulations, where it contributes to creamier textures and improved scoopability. In confectionery and baked goods, it helps regulate crystallisation and extend freshness.
Use
Ideal for ice cream, sorbets, candies, confectionery, baked goods, pastries, and modern dessert applications, Dextrose improves texture stability, softness, and freezing performance while providing moderate sweetness.
Incorporate directly into dry mixes or dissolve into liquids according to the recipe requirements. It is especially effective in frozen desserts where precise control of sweetness and freezing point is required.
Technical
Sosa Ref: 41519
Format: Powder
Dosage: 6–15 g/kg (Solids: 92%, PAC: 172%, POD: 74%)
Allergens: None
Dietary: Vegan
Ingredients: Dextrose
Storage: Store in a cool, dry place away from humidity and direct light.
