DEXTRODYN
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Starch-derived dextrose range for sweetness and freezing-point control
DEXTRODYN is a range of dextrose (starch-derived glucose) products produced by hydrolysis and crystallisation of corn starch. The range supplies crystalline dextrose and monohydrate grades that deliver defined sweetness, rapid solubility and predictable functional effects in freezing, browning and formulation systems. DEXTRODYN variants support taste, texture and processing decisions across candies, confectionery, fillings and ice cream.
Key benefits
- Controlled sweetness and clean solubility. Delivers moderate, predictable sweetness and dissolves readily for uniform taste.
- Freezing-point and mouth-feel control. Lowers freezing point and improves ice-cream elasticity for a smoother frozen matrix.
- Thermal and Maillard functionality. As a monosaccharide, it promotes controlled browning and colour development in baked or heat-processed items.
Provides soluble sweetness, cooling mouth-feel (negative heat of solution with selected variants) and supports texture and colour development in sweets and fillings; suitable for sweetener blends and dextrose-based formulations.
DEXTRODYN lowers the freezing point and increases elasticity, improving scoopability and perceived creaminess while contributing a moderated sweetness profile.
Product range
Get the most out of your final product by choosing the right variant. We provide formulation guidance, sample trials and scale-up support.
Formulation insights
How starch becomes a functional dextrose for food formulation
DEXTRODYN is produced by enzymatic/acid hydrolysis of corn starch followed by purification and crystallization. Variants include crystalline dextrose and dextrose monohydrate grades tailored to application and regulatory needs. The crystalline form dissolves rapidly and – depending on grade – releases a measurable cooling sensation due to negative heat of solution, which can be used deliberately in confectionery to modify perceived sweetness and mouth-feel.
In frozen systems, the presence of dextrose lowers the freezing point and increases elasticity, helping to control texture and scoopability. As a monosaccharide, DEXTRODYN also participates in Maillard-type browning reactions, which formulators can use to tune colour and flavour during heat processing. For dry blends, combining dextrose with spray-dried saccharification solids or maltodextrins improves powder flow, reduces hygroscopic behavior and protects volatile flavours in spice and fruit powders. Packaging and grade options (including pharma and Non-GMO listings) support regulatory and handling requirements for industrial scale-up.
Packaging options
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We offer a broad range of products and packaging solutions globally. Availability may vary by market due to local requirements. Please contact us to learn more about the options available in your region.