Dextrose Monohydrate

Dextrose monohydrate is a form of glucose commonly used in the food industry, including in the production of gelato. Dextrose lowers the freezing point of the gelato mix, which also aids in achieving a smoother texture. This is because a helps prevent the formation of large ice crystals.

Sugar: 87.5%, Total Solids: 87.5%, Sweetness 74, AFP: 190

Main contribution: sweetening agent, reduce freezing point, texture improvement, enhance flavour.