Dextrose - 650g

Sosa Ingredients

Dextrose Powder 650 g

Technical anti-crystallizing sugar for ice cream, sorbets, and confectionery

Sosa Ingredients Dextrose Powder is a 100% natural origin technical sugar, derived from corn starch. Especially used in professional ice cream making and confectionery, it stands out for its strong anti-crystallizing power (PAC 172%) and reduced sweetening power (POD 74%) compared to sucrose. It helps optimize the texture of sorbets and ice creams, stabilizes preparations sensitive to crystallization, and adjusts sweetness without excess sugar.

Recommended uses

• • Ice creams and sorbets: prevents water crystallization, improves mouthfeel texture
• • Confectionery: hard candies, spun sugar, crystallized sugar
• • Balanced pastries: alternative to adjust sweetness in lightly sweetened desserts
• • Plant-based desserts: compatible with vegan preparations
• • Glazes and fillings: stabilization and durability during storage

Technical properties

• • Sweetening power (POD): 74%
• • Anti-crystallizing power (PAC): 172%
• • Appearance: white crystalline powder
• • Flavor: sweet, odorless
• • Recommended dosage: 6 to 15 g per kilo of preparation depending on the recipe

Product features

• • Brand: Sosa Ingredients
• • Net weight: 650 g
• • Packaging: resealable plastic jar
• • Origin: plant-based (corn)
• • Source: Spain, France, Brazil, Ukraine
• • Certifications: clean label, non-GMO, kosher, halal
• • Diets: vegetarian, vegan

Composition and allergens

• • Ingredient: pure Dextrose
• • Direct allergens: none
• • Possible traces: eggs, milk, soy, tree nuts, sesame, mustard, celery, sulfites, peanuts (produced in a multipurpose facility)

The ice cream makers' tip

Dextrose is the artisan ice cream makers' ally: its high anti-crystallizing power (PAC 172%) prevents the formation of water crystals in sorbets and ice creams, ensuring a smooth and melting texture in the mouth, even after several weeks of freezer storage. Its lower sweetening power than sucrose also makes it a sugar of choice for balanced recipes.

Storage: at room temperature (15 to 25 °C), in a dry place away from light. Close the jar tightly after each use.

To go further

Complete your selection of technical ingredients for professional ice cream making and pastry:

• • Discover the full SOSA Ingredients range for professional gastronomy.
• • Work with sugar and its alternatives in our isomalt, sugar, and fructose section.
• • Explore our selection of food additives to stabilize and texture your preparations.