Trying to decipher the ingredient lists on your favorite foods is often like trying to read a foreign language. For example, you may know that the item contains sugar, but you can't find it anywhere on the label. Instead, you see terms like "dextrose" or "glucose. Unless you've studied up on your sugars, you might not know the difference between these terms.
Glucose
Glucose is a sugar made from sugar molecules in their most basic forms. Glucose is made from hydrolyzing starch, or breaking it down into its sugar molecules. Manufacturers partially hydrolyze starch to form more complex sugars, such as maltose, which is a sugar with two linked units of glucose, or maltotriose, which has three linked glucose units. These different sugars are used for different purposes in manufacturing candy, breads and other items that contain sugar.
Dextrose
Dextrose is chemically identical to glucose, according to Charlie Papazian, author of "The Complete Joy of Homebrewing." Many manufacturers use the names interchangeably, or refer to the glucose on the label as "dextrose" to confuse unwary consumers who might be tricked into thinking that dextrose is the same as regular table sugar, states Dr. Peter H. Gott, syndicated healthcare columnist. For all practical purposes, when you see a label that says "dextrose," or "glucose," it means sugar.
The Difference
The only difference between dextrose and glucose is that glucose is often made by hydrolyzing wheat, and dextrose is made from hydrolyzing corn. The names indicate which plant the sugar came from. Another name for dextrose is "corn sugar," according to Papazian. Dextrose can be used as-is in manufacturing, or further refined into high-fructose corn syrup, according to Steve Ettlinger, author of "Twinkie, Deconstructed."
Why Not Use Table Sugar?
Sucrose, or table sugar, is a more complex molecule than glucose or dextrose, according to Hull. As a result, it may make hard candies more cloudy or have a more granular texture. Glucose is used to sweeten foods but also to improve their texture, appearance and shelf life. For example, glucose syrups add to the softness of cream fillings and enhance the flavor of manufactured bread.
