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Dextrose

Dextrose is merely a ‘simple’ natural sugar which is extracted from corn. In most domestic ice creams it would not be used, however, in a commercial setting it serves a really important function: firstly when pasteurising it dissolves, unlike cane sugar, in cold liquid without going granular and secondly it melts quicker in the finished […]

Dextrose is merely a ‘simple’ natural sugar which is extracted from corn. In most domestic ice creams it would not be used, however, in a commercial setting it serves a really important function: firstly when pasteurising it dissolves, unlike cane sugar, in cold liquid without going granular and secondly it melts quicker in the finished product, so what?
As mentioned throughout, ice cream is about balance, without the inclusion of dextrose the finished ice cream would stay too hard. Like a lot of chilled products, cheese is a great example, ice cream tastes better if slightly soft and because dextrose melts first the rest of the ingredients start to melt giving a much nicer ‘mouth’ feel. Put too much dextrose in and the ice cream melts too quickly, too little and it becomes impossible to scoop.
Next time I’ll talk about our final ingredient.

Richard Done

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