Dextrose and Trehalose: two very different sugars for similar jobs

If you're here, you're curious about sweetness. But in a world full of sugars and sweeteners, what are the best ingredients to use for your recipes?

In this article we talk about the Dextrose And Trehalose . Two types of sugars that can be found naturally in many food sources, such as fruits, vegetables, and grain products.

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Both sugars can also be produced artificially and used as sweeteners. They are both rapidly absorbed and metabolized by the body, providing immediate energy. Especially dextrose, often used in sports precisely because of their easy assimilation.

As with all sugars, however, you must always be careful with the quantities to avoid health problems. But now let's go into more detail

In cooking, both types of sugars are commonly used as sweeteners. Dextrose is often used in foods such as beverages, sweets, and some jams, while Trehalose is often used as a substitute for Dextrose because it has a greater sweetening power and a lesser effect on blood sugar levels, while also tending to high temperatures a little better.

Dextrose monohydrate powder, obtained from starch, is often used in cooking and pastry making because it prevents the formation of crystals in sugar and lowers its freezing point. This means that it is a valid ally of ice cream makers who are looking for an alternative sweetener that does not create ice crystals in ice cream, making them creamier as in semifreddo. It also makes baked goods soft. It can be used as a partial or total substitute for normal sugar and is less sweet than sucrose.

Trehalose is a disaccharide sugar formed by two glucose molecules. It has a moderate sweetness and low cariogenicity. Which means safety for the teeth as it happens with erythritol or xylitol (which you can learn more about in this blog article). It also has a high stability in acidic and hot environments and is used in ice cream and pastry making, as well as in the preparation of jams, marmalades and baked goods.

It has a very high transition temperature (117°C), which helps to stabilize and delay crystallization. The presence of Trehalose in solution increases the denaturation temperature of proteins, delaying their coagulation.

In ice cream making, Trehalose ensures a soft texture, high spreadability and is more effective than sucrose in reducing the growth of ice crystals just like dextrose.

When it comes to cooking, Dextrose is not suitable for high-heat cooking, while Trehalose is a more stable option for these processes, such as making candy and chocolates. You may need to use less Trehalose than Dextrose to achieve the same level of sweetness because it has a slightly sweeter taste.

In baking, Dextrose is a common choice for making cakes and pies, but it may not be the best choice for making soft, fluffy dishes like cookies. Trehalose is often used as a substitute for Dextrose in baking because it has a greater sweetening power and is more stable at high temperatures. It is especially useful in making desserts that require a crunchy texture, like cookies.

Overall, both sugars have their own unique benefits and uses in cooking and baking.

But now that you know them better you will surely know how to make the most of them for your recipes.

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