Definition and Uses :
Dextrose is a form of glucose obtained from starches. Because of its affordability and wide availability, it is among the most used ingredients in packaged foods. Baking products and desserts usually contain dextrose, but it can be used as an added sugar in any processed food with sugar by the manufacturer. Since the name varies depending on the original starch source, you may not be aware that a particular food contains dextrose.
Dextrose is a reducing sugar. The reducing power of a sugar is measured by its ability to reduce alkali copper sulfate (Fehling's solution) to copper oxide. The dextrose equivalent (DE) of pure dextrose is defined as 100. It is expressed as a percentage of the reducing value of a purified dextrose and, when calculated on a dry weight basis, the total reducing value of a starch hydrolysate is expressed as DE.