And Dextrose

Dextrose is a simple sugar, chemically identical to glucose, which is the primary source of energy for the human body. It is typically produced commercially through the enzymatic breakdown (hydrolysis) of starches, most commonly corn starch.

Manufacturers add dextrose primarily as a sweetener to enhance taste in various products. It also functions as a fermentation substrate in baking, a browning agent, and can improve texture in foods like ice cream. It is commonly found in candies, frozen desserts, seasoning mixes, and marinades.

Dextrose is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). It provides calories and is metabolized by the body as a simple sugar. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has evaluated dextrose and, as a basic nutrient, did not specify a numeric acceptable daily intake. EFSA (the European Food Safety Authority) has also evaluated glucose (dextrose) as a carbohydrate. Like all added sugars, consuming too much dextrose can contribute to an excessive calorie intake. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars.