Dextrose, also known as glucose, is a simple sugar that is used as a sweetener and energy source. It is commonly added to foods and beverages as a sweetening agent. But where does dextrose come from – corn or wheat?
The short answer is that most dextrose today comes from corn, not wheat. Dextrose can be produced from the starch in corn kernels through a process called enzymatic hydrolysis. The corn starch is broken down into glucose molecules that can be crystallized to produce dextrose. Let’s take a closer look at the details.
Production of Dextrose
Dextrose is produced commercially from starch. Starch is a carbohydrate made up of long chains of glucose molecules. The starch has to be broken down into the individual glucose units to produce dextrose.
Historically, dextrose was produced from wheat starch. But in the 1950s, the conversion process for producing dextrose from corn starch was developed. This allowed dextrose to be made from abundant and inexpensive corn crops.
Today, most dextrose is produced from corn starch in the United States. The corn kernels are milled to extract corn starch. This starch then undergoes enzymatic hydrolysis using enzymes that break the starch down into glucose. The glucose is then crystallized and dried to produce dextrose.
Key Steps in Corn Dextrose Production
Here are the key steps in how dextrose is made from corn:
- Corn milling – The kernel is milled to separate the starch. The starch is washed and refined.
- Liquefaction – The starch slurry is cooked and treated with enzymes to begin breaking down the starch.
- Saccharification – More enzymes are added to convert the liquefied starch into glucose.
- Isomerization – The glucose is converted into a sweeter form of glucose known as fructose.
- Crystallization – The liquid is evaporated to promote crystallization of dextrose.
- Drying – Crystals are dried to produce the final dextrose product.
By using specialized enzymes, nearly 100% of the corn starch can be converted to dextrose in this process. The end product is a purified form of dextrose that can be used in food manufacturing.
A Small Amount of Dextrose Comes from Wheat
While most dextrose comes from corn in the U.S., a small portion is still made from wheat. Wheat requires more processing to extract the starch for dextrose production. But wheat starch can be converted to dextrose using a similar enzymatic process.
Some consumers prefer dextrose from wheat due to gluten sensitivities or allergies. People with corn allergies may also seek out wheat-based dextrose. But due to the higher costs of wheat starch, corn remains the primary raw material for dextrose manufacturing.
Uses of Dextrose
Dextrose has many uses in food manufacturing. Here are some of the common uses of corn dextrose:
- Sweetener – Dextrose is 70% as sweet as sucrose. It is used to add sweetness without adding calories.
- Texture and moisture control – Dextrose helps retain moisture and control crystallization.
- Flavor enhancer – Dextrose enhances flavor in foods.
- Fermentation – Dextrose provides food for yeast in bread and fermented products.
- Curing agent – Dextrose helps cure meats.
- Colour control – Dextrose facilitates desirable colors in baked goods.
Dextrose is commonly used in commercial baked goods, candies, frozen foods, canned products, and dairy items. It is also used to make syrups, sauces and fruit preserves.
In addition to food, dextrose has other applications including use in pharmaceuticals and as a fermentation feedstock for making chemicals and biodegradable plastics.
Nutrition Profile of Dextrose
Since dextrose is essentially pure glucose, its nutrient profile is similar to other sugars and sweeteners.
Table: Nutrition facts for 1 teaspoon (4g) of dextrose:
| Calories | 15 |
|---|---|
| Carbohydrates | 4 g |
| Sugars | 4 g |
As you can see, dextrose is nearly 100% carbohydrates by weight, all in the form of sugars. It contains approximately 15 calories per teaspoon.
Despite being a simple sugar, many manufacturers prefer using dextrose over other sweeteners. Dextrose adds sweetness, moisture, and bulk without adding fat or excessive calories like other sugars.
Difference Between Dextrose and Glucose
Dextrose and glucose refer to the same simple sugar. The names can be used interchangeably. Both refer to the D-form of glucose.
The key differences between dextrose and glucose are:
- Origin – Dextrose implies corn origin, while glucose can come from starch of any plant.
- Purity – Dextrose refers to purified glucose, while glucose may contain other sugars.
- Use – Dextrose is used in processed foods. Glucose may refer to sugars in the body.
So in everyday use:
- Dextrose refers to purified glucose from corn used in food manufacturing.
- Glucose is a general term for sugars in our diet or the sugars circulating in blood.
Is Dextrose Bad For You?
Many people see corn syrup and dextrose on an ingredient list and assume they are unhealthy. But dextrose itself is not necessarily bad for you.
The main concerns around dextrose are related to it being a simple sugar and added sugar:
- Blood sugar spike – Dextrose is rapidly absorbed and can spike blood sugar levels.
- Tooth decay – Like any sugar, excess dextrose promotes cavities and tooth decay.
- Empty calories – Dextrose provides calories but minimal other nutrients.
- Overconsumption – The sweetness of dextrose may lead to excess calories.
These risks are similar to table sugar (sucrose) and most other added sugars. The American Heart Association recommends limiting added sugars to no more than 6 teaspoons (25 grams) per day for women and 9 teaspoons (38 grams) for men.
When consumed in moderation as part of an overall healthy diet, dextrose is unlikely to have adverse effects. But problems arise when large amounts of processed foods containing dextrose make up a major part of the diet.
Benefits of Dextrose
Despite the downsides, dextrose offers some potential benefits including:
- Low glycemic impact – Compared to table sugar, dextrose has a lower glycemic index of 100 vs. 65.
- Short, intense energy – Dextrose spikes blood sugar but also provides rapid energy.
- Potential prebiotic – Some research shows glucose may support gut bacteria.
- Natural humectant – Dextrose helps retain moisture in foods.
When included as part of a food product, dextrose often makes the item tastier and more appealing. It allows sweetness without a lingering aftertaste.
Overall, dextrose is not necessarily worse than common sucrose or fructose sweeteners. But excess intake should be avoided.
Is Dextrose Keto-Friendly?
The keto diet involves restricting carbs to enter ketosis. Keto dieters aim to get less than 5% of calories from carbs, so sugars are very limited.
Since dextrose is 100% carbs in the form of glucose, it is generally not keto-friendly. Even a couple teaspoons could exceed a keto dieter’s carb allowance for the day.
Some people may fit very small amounts of dextrose into their diet. But most keto eaters avoid it completely along with other added sugars.
Is Dextrose Paleo?
The paleo diet avoids modern processed foods and focuses on eating whole, natural foods like meat, fish, eggs, vegetables, fruits, nuts and seeds.
While dextrose is derived from corn starch, it involves significant processing. Enzymes are used to break down and convert the corn starch into pure glucose.
For this reason, most people following a paleo diet avoid dextrose as well as other processed sugars. But paleo diets do sometimes allow small amounts of raw honey or maple syrup.
Is Dextrose Vegan?
Vegans do not consume animal products including meat, dairy, eggs and honey. Dextrose derived from corn is fully plant-based, so dextrose would generally be considered vegan.
However, some vegans prefer to avoid highly processed ingredients like dextrose. Checking the source is a good idea for vegans, as some dextrose is processed using bone char for filtering.
But in general, dextrose made from corn starch is acceptable for people following a vegan diet.
Is Dextrose Gluten-Free?
Most dextrose today is made from corn starch, not wheat. Corn does not contain gluten.
However, dextrose made from wheat would contain gluten. People with celiac disease or wheat allergy would need to avoid wheat-based dextrose.
If the source is not specified, it is advisable for gluten-sensitive individuals to avoid dextrose. Or look for dextrose certified as gluten-free, indicating it was made from corn.
Dextrose vs. Maltodextrin
Maltodextrin is another glucose-based additive used in food manufacturing. It is sometimes confused with dextrose.
The key differences between maltodextrin and dextrose are:
- Glucose chains – Dextrose contains single glucose units. Maltodextrin has chains of 2+ glucose molecules.
- Sweetness – Dextrose is very sweet. Maltodextrin has almost no sweetness.
- Calories – Dextrose has 4 calories per gram. Maltodextrin has around 1 calorie per gram.
- Usage – Dextrose is used for sweetness. Maltodextrin is used for texture.
While both come from starch, dextrose provides pure glucose while maltodextrin offers longer chains. This gives them distinct properties.
Conclusion
In conclusion, dextrose is a simple sugar primarily derived from corn starch. While too much added sugar is unhealthy, moderate amounts of dextrose can be included in an overall balanced diet.
Dextrose provides a source of quick energy and allows sweetness with fewer calories than sugar. It also improves the taste, color and moisture content of many processed food products.
As with other refined carbohydrates, dextrose intake should be limited. But dextrose from corn offers unique benefits when used appropriately in food manufacturing.