Azucren Dextrose 600 g
Technical sugar made from cornstarch for ice cream, sugar paste, and confectionery.
Azucren dextrose is a versatile technical sugar made from cornstarch. Less sweet than sucrose, it adjusts the texture and shelf life of preparations without making them overly sweet. In ice cream making, it lowers the freezing point and limits crystal formation; in homemade sugar paste, it provides suppleness and reduces cracking.
Technical specifications
Recommended uses
- Ice cream making: sorbets and ice cream, softer texture when removed from the freezer
- Homemade sugar paste: suppleness and reduced cracking when covering
- Confectionery: chewing gum, soft candies
- Baking: dairy desserts, biscuits, reduced-sugar products
Patissland tip
Dosage tip: For ice cream, replace about 10% of the total sugar weight with dextrose: the texture remains softer when removed from the freezer. If your homemade sugar paste crumbles, adding dextrose while kneading provides the elasticity needed for a smooth finish.
Complete technical data sheet
| Brand | Azucren |
| Net weight | 600 g |
| Origin | cornstarch |
| Sweetening power (POD) | approximately 70 to 75% compared with table sugar |
| Packaging | resealable jar, store away from moisture |
Frequently asked questions
How much sugar should be replaced with dextrose in ice cream?
About 10% of the total sugar weight, for a softer texture when removed from the freezer.
Can dextrose completely replace sugar in baking?
No, it is less sweet (70 to 75% of the sweetening power of sucrose): it is used as a supplement to adjust texture and shelf life, not as a complete substitute.
Why add dextrose to homemade sugar paste?
It provides suppleness and elasticity, which limits cracking of the paste when covering and smoothing.
Further information
Discover our food additives and our sugar pastes, to combine with Azucren pectin or powdered egg albumin.
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