Dextrose

Dextrose is a simple sugar, chemically identical to glucose. It is commonly produced from corn starch through a process called enzymatic hydrolysis, which breaks down the starch into smaller sugar molecules.

Manufacturers add dextrose primarily as a sweetener, providing a mild sweetness to foods. It also serves as a fermentation substrate in baked goods, helps with browning, and can act as a bulking agent. It is frequently found in snack foods, baked goods, candies, and sports drinks.

Dextrose is generally recognized as safe (GRAS) by the FDA when used in accordance with good manufacturing practices. As a simple sugar, it provides calories and can contribute to overall sugar intake. The 2025-2030 Dietary Guidelines for Americans recommend no specific amount of added sugars, advising at most 10 grams per meal. JECFA has evaluated dextrose and determined that a numeric acceptable daily intake (ADI) is not necessary, as it is a normal component of the diet.