Dextrose is pure glucose in powder or crystal form — the simple sugar your body runs on, sold to cooks as a baking and confectionery ingredient. It is only about 70–80% as sweet as table sugar, dissolves cleanly, and is prized in frozen desserts because, gram for gram, it lowers a mixture's freezing point more than sucrose, giving smoother, softer-scooping sorbets and ice creams while helping to control sugar crystallisation in candy.
PAIR's modernist science — how much to use, how it behaves with heat, and what makes it fail — is a Pro feature. The description, nutrition, history and facts stay free.