Stars: Dextrose

Dextrose is a simple sugar, chemically identical to glucose. It is a monosaccharide, meaning it is the simplest form of carbohydrate. In food production, dextrose is typically made by breaking down starches, most commonly corn starch, through a process called enzymatic hydrolysis.

Manufacturers add dextrose primarily as a sweetener, providing a less intense sweetness than sucrose (table sugar). It also functions as a fermentation substrate in baked goods, adds texture, and can extend shelf life. It is commonly found in baked goods, candies, sports drinks, and processed foods.

Dextrose is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). As a sugar, it provides calories and, like all sugars, contributes to total carbohydrate intake. Excessive consumption of added sugars, including dextrose, can contribute to dental caries and weight gain. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. JECFA has evaluated dextrose and did not set a numeric limit (ADI not specified), recognizing it as a normal constituent of the diet.