Dextrose (Glucose)
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The FDA identity is corn starch, fully hydrolyzed.
US corn sugar is made from corn starch. EFSA found wheat-based dextrose unlikely to cause a reaction in coeliac disease.
Full answer ›Corn-based, so it is kitniyot for Passover.
It is D-glucose, a sugar (21 CFR 184.1857).
Safe in small amounts; may bother some people or raise blood sugar.
Rules by country
The FDA lists dextrose (corn sugar) as GRAS, with no limit beyond good manufacturing practice. It has no E-number. EFSA and Health Canada have not evaluated it as a food additive; both treat glucose as a sugar. EFSA's nutrition panel did review the wheat-based kind in 2007, for coeliac disease.
What is it?
Dextrose is a single glucose molecule. Food makers fully split corn starch, crystallize the glucose, and dry it into a powder that tastes plainly sweet.
Where it comes from: The FDA defines corn sugar as D-glucose made by fully breaking down corn starch with acid or enzymes, then crystallizing it. It is sold dry, either with one molecule of water or without.
Why it’s in food
- Sweetens drinks, cured meats and candy
- Helps baked goods brown
- Carries flavors in dry mixes
- Holds a little moisture in soft candy
Often found in
Also listed as: Dextrose, D-glucose, Corn sugar, Grape sugar, Dextrose monohydrate, Anhydrous dextrose
Health & gut impact
The FDA lists dextrose as a nutritive sweetener and defines it as D-glucose from corn starch. Nutritive sweeteners are the ones that supply calories.
21 CFR 184.1857; 21 CFR 170.3(o)(21); FDA Substances Added to Food (dextrose)
EFSA reviewed wheat-based glucose syrups, including dextrose, and found them unlikely to cause an adverse reaction in coeliac disease when gluten stays under the Codex gluten-free level. The residual gluten and peptides reported to the panel were 0.3 to 1.4 mg per kg.
EFSA NDA Panel (2007), wheat-based glucose syrups including dextrose
EFSA called a severe wheat-allergy reaction unlikely at those protein levels, and called the challenge studies inconclusive. A person with a wheat allergy should still read the rest of the label.
EFSA NDA Panel (2007), wheat-based glucose syrups including dextrose
What can I use instead?
Ratio: Start with the same spoon and taste
Best for: Home baking where a little fructose is fine
Related
More sweeteners:
Common questions
Is dextrose the same as table sugar?
No. Dextrose is glucose alone. Table sugar is glucose joined to fructose.
Is dextrose gluten-free if the starch was wheat?
EFSA found that wheat-based dextrose unlikely to cause a reaction in coeliac disease. The samples it reviewed were far under a gluten-free cutoff.
Is Dextrose safe?
Use in moderation (60/100). The FDA lists dextrose (corn sugar) as GRAS, with no limit beyond good manufacturing practice. It has no E-number. EFSA and Health Canada have not evaluated it as a food additive; both treat glucose as a sugar. EFSA's nutrition panel did review the wheat-based kind in 2007, for coeliac disease.
Is Dextrose vegan?
Yes. The FDA identity is corn starch, fully hydrolyzed.
Is Dextrose gluten-free?
Yes. US corn sugar is made from corn starch. EFSA found wheat-based dextrose unlikely to cause a reaction in coeliac disease.
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Scientific sources & regulatory citations
- 21 CFR 184.1857 (US FDA)
- 21 CFR 184.1857; 21 CFR 170.3(o)(21); FDA Substances Added to Food (dextrose)
- EFSA NDA Panel (2007), wheat-based glucose syrups including dextrose
CAS 50-99-7