Each Of The Following: Dextrose

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

Manufacturers add dextrose primarily as a sweetener to enhance flavor in various foods. It also serves as a source of energy, aids in browning baked goods, and can be used in fermentation processes. It is commonly found in baked goods, candies, sports drinks, and processed meats.

Dextrose is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). As a simple sugar, it provides calories and can contribute to overall sugar intake. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. JECFA (Joint FAO/WHO Expert Committee on Food Additives) has evaluated glucose (dextrose) and did not set a numeric limit (ADI not specified) as it is a fundamental nutrient.