Dextrose is the most widespread organic compound in nature; it is found in some plants, ripe fruit and honey, and combined with other monosaccharides is also found in sucrose, maltose and lactose. It can also be obtained industrially through the total hydrolysis of starch, from Corn and Potato Starch. It appears as a white crystalline powder, and with a less sweet taste. In fact, it has an estimated sweetening power of about 70-75% compared to sucrose. Putting it on the tongue gives a small cold sensation. Dextrose is in the sugar family, so it is part of carbohydrates along with fructose, sucrose, galactose, lactose and maltose. It is used in food and pharmaceuticals as a sweetener and supplement.

Dextrose has the ability to amplify flavors and is a good bacteriostatic.

Dextrose is widely used in both the industrial and artisan food sectors, especially in ice cream and confectionery. In the world of ice cream, it is not so much useful for sweetening as for preventing crystallization of the sugar and lowering the freezing point of the mixture. In this way, ice cream, even homemade ice cream, will have a soft and creamy texture with the advantage of not being too sweet.

Dextrose under the name glucose is found in many confectionery and bakery products, in packaged cookies and brioche. It is also widely used in the pharmaceutical industry as a sweetener, excipient and energy substance in various forms, in supplements, in tablets, in many syrups and even in many physiological solutions.