Dextrose Substitute: 4 Ingredients You Can Use Instead

Do you ever wonder if there’s something better out there than dextrose?
Dextrose is a simple sugar that is used in place of other sugars such as sucrose, lactose, fructose, etc.
It has been around since the early 1900s and was originally created as a food additive.
In this blog post, I’m going to explain you four ingredients that can replace dextrose.

What Makes for a Good Dextrose Substitute?

Dextrose substitutes are used to replace dextrose in recipes where sugar is not needed. These products are usually found in powder form and are used in baking, candy making, and other sweetening applications. Dextrose substitutes are typically composed of corn syrup solids glucose, maltodextrin, and/or sucralose. Maltodextrin is a type of carbohydrate derived from cornstarch. Sucralose is a noncaloric artificial sweetener that is about 200 times sweeter than table sugar. Corn syrup solids are produced during the processing of corn into various types of corn derivatives.

Dextrose Alternatives to Try

Dextrose is a common ingredient in many baked goods and candies. It is also used in some beverages such as soft drinks and sports drinks. Dextrose is a disaccharide consisting of two molecules of glucose linked together by a glycosidic bond. Dextrose is naturally occurring in fruits, vegetables, grains, honey, and milk. It is also added to processed foods as a preservative. Dextrose is available in several forms including granular, crystalline, and liquid. Dextrose is used in a wide range of commercial products including bakery items, confectionery, dairy products, frozen desserts, ice cream, jams, jellies, marmalades, meat products, pastries, pies, sauces, soups, syrups, teas, and yogurt. Dextrose is also used in pharmaceuticals, cosmetics, and personal care products.


Maltose is another disaccharide found in nature. It is composed of two molecules of glucose joined together by a glycosyl bond. Maltose is produced from starch during germination. It is present in barley malt, wheat malt, and other cereals. Maltose is used in the production of beer, bread, candy, chewing gum, cookies, crackers, corn syrup, dextrins, gelatin, malt extract, malt flavoring, malt vinegar, malt syrup, molasses, nougat, pancake mix, pasta sauce, pudding, salad dressing, soup, sugar, syrup, table salt, tomato paste, and yeast.


Lactose is a disaccharide consisting of galactose linked to glucose. Lactose is found in milk and dairy products. It is a major component of human breast milk and is the primary carbohydrate source for infants. Lactose is used in the manufacture of cheese, butter, ice cream, yogurt, cottage cheese, and whey powder. It is also used in the production of lactitol a sweetener, lactic acid, and lactic acid esters.


Sucrose also known as table sugar is a disaccharidic monosaccharide composed of two units of fructose joined together via glycosidic bonds. Sucrose occurs naturally in many fruits and vegetables, but is usually extracted from sugar cane or sugar beet. Sucrose is the main form of energy storage in plants, where it serves as a reserve of carbohydrates. In humans, sucrose is the principal dietary carbohydrate. Sucrose is not digested in the stomach, but rather passes into the intestine intact, where it is hydrolyzed by the enzyme sucrase into glucose and fructose. Glucose enters the bloodstream while fructose is metabolized by the liver.


Fermentation is a process by which microorganisms convert sugars or other organic compounds into alcohols, acids, carbon dioxide, hydrogen gas, gases, and other products. Fermentation is used in brewing beer, wine making, cheese production, bread baking, and various other processes. It is also used in the preservation of food, such as pickling cucumbers, sauerkraut, kimchi, yogurt, sourdough starter, and kefir.

What does dextrose do in baking?

Desserts, candies, baked goods, and other sweets benefit from the addition of dextrose. Dextrose helps prevent crystallization during baking. This prevents the formation of crystals that could affect texture. Dextrose is added to baked goods to increase volume and improve mouth feel. It is also added to candy to help dissolve sugar quickly and evenly.

Is dextrose the same as table sugar?

Dextrose is sweeter than sugar. It is used in place of sugar because it does not crystallize when heated. Dextrose is used in baked goods such as breads, cookies, pastries, muffins, cakes, pies, and quick breads. Dextrose is also used in candy making. It is used in beverages such as soft drinks, fruit juices, and alcoholic beverages. Dextrose is found naturally in fruits and vegetables. However, it is usually extracted from corn starch or potato starch.

What’s the difference between dextrose and sugar?

Baking is a science and art. A baker needs to understand how different ingredients affect each other. Sugar is a carbohydrate and carbohydrates are broken down into glucose. Glucose is what provides energy to the body. Dextrose is a type of glucose. In order to substitute dextrose for sugar, you will need to know how much dextrose is needed to replace 1 cup of sugar. To calculate how many grams of dextrose you need to replace 1 cup of granulated sugar, divide the weight of the sugar by 4.2. For example, if you weigh 2 cups of sugar, you will need 8.4 grams of dextrose to replace it. This calculation assumes that the dextrose is 100% pure. If you are using a mixture of sugars, you will need to multiply the amount of dextrose required by the percentage of dextrose in the mixture. What happens if I use too much dextrose?

How sweet is dextrose vs sugar?

Dextrose is used in baking because it helps to stabilize the structure of baked goods. It is also used in making candy and other sweet treats. Dextrose is not found naturally in food but is added during processing. Bakers use dextrose to help prevent the formation of gluten, which gives breads and pastries their elasticity. Gluten is a protein that creates the network of strands that hold dough together. Dextrose prevents the formation of gluten by preventing the proteins from bonding together.

Can I use table sugar instead of dextrose?

Sugar is a generic term for any carbohydrate containing compound that is sweeter than water. Sugar comes in two forms: granular white and powdered brown. Granulated sugar is composed of sucrose, glucose, fructose, maltose, lactose, and galactose. Powdered sugar is composed of sucralose, maltitol, mannitol, sorbitol, xylitol, and lactitol. Both types of sugar are available in different grades based on purity and color.

What is the purpose of dextrose?

Dextrose is used as a sweetener in many products such as baked goods, candy, jams, jellies, syrups, and beverages. It is also used as a preservative in meats and other processed foods. Dextrose is a white crystalline powder derived from cornstarch. It is usually sold under the brand names Glucose Syrup, Dextrose Monohydrate, Dextrose Anhydrous, and Dextrose Monohydrate USP.

How do you substitute sugar for dextrose in baking?

Yes, you can use table sugar instead of Dextrose. But if you are using a slow cooker, you should not use table sugar because it will take longer to cook.

In summary, lardo is cured pork fat. Lardo is hard fat taken from around the kidneys of a pig. It has a high melting point, which means it is less likely to melt when heated, making it an excellent choice for frying, grilling, or sautéing . Lardo is made using the same method as pancetta, but with a higher proportion of fat, taken from the back.  Lardo has a slightly smokier flavor, while pancetta is

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