Dextrose << DEHKS trohs >> is the name used in industry for pure, crystalline glucose sugar. It is usually sold in the form of fine, white granules (grains). Dextrose is produced commercially by treatment of starch with the enzyme amylase or by putting starch in water mixed with dilute hydrochloric acid. When the starch-acid mixture is heated under steam pressure in a converter, it changes to glucose. Glucose can be purified and dried to fine granules called dextrose. As a pure white sugar, dextrose is used mainly in candy, baked goods, and canned fruit. As a syrup, dextrose is used in high-fructose corn syrup, a sweetener in foods and beverages. Dextrose is not as sweet as sucrose (common table sugar). See also Glucose.
