What is the Difference Between Dextrose and Sucrose?

Dextrose and sucrose are both simple sugars, but they have different structures and properties. The key differences between them include:

1. Structure: Dextrose is a monosaccharide, consisting of a single sugar unit, while sucrose is a disaccharide, consisting of two sugar units – glucose and fructose.
2. Sweetness: Dextrose is about 20% less sweet than sucrose. Sucrose is commonly used as a sweetener in processed foods, while dextrose is often used to stabilize food colorings and extend the shelf-life of packaged foods.
3. Impact on Blood Sugar: Dextrose has a higher glycemic index (GI) score of 100, which means it raises blood glucose levels very quickly. In contrast, sucrose has a GI score of 65.
4. Source: Dextrose is derived from starches, with corn being the principal supplier, while wheat and rice are also sources. Sucrose is extracted and refined from sugar cane or sugar beets.
5. Uses: Dextrose is commonly used in the manufacture of bread, cake, cookies, fillings, glazes, icing, and rolls, as well as in energy drinks and other beverages. Sucrose is used in food production and as a sweetener in various foods and beverages.

In summary, dextrose and sucrose are both simple sugars with different structures, sweetness levels, impacts on blood sugar, sources, and uses.

Comparative Table: Dextrose vs Sucrose

Dextrose and sucrose are both simple sugars found in nature, but they have different structures and properties. Here is a comparison between the two:

Differences in Structure and Taste

• Dextrose and sucrose are both simple sugars, but dextrose is a monosaccharide, consisting of a single sugar unit, while sucrose is a disaccharide, consisting of two sugar units – glucose and fructose.
• Dextrose has a chemical formula of C6H12O6, while sucrose has a chemical formula of C12H22O11.
• Dextrose is more commonly known as glucose, while sucrose is more commonly known as table sugar.
• Dextrose is less sweet than sucrose due to the presence of both glucose and fructose in sucrose.

Differences in Source and Uses

• Dextrose is extracted from corn starch and is used as a sweetener in many packaged foods. It is also used to stabilize food colorings and to extend the shelf-life of packaged foods.
• Sucrose is extracted from cane sugar and sugar beets and is commonly used in food production and recipes.