Is Dextrose a Natural Sugar?

Is Dextrose a Natural Sugar?

Dextrose is a type of simple sugar that is primarily derived from corn, though it can also be sourced from wheat and rice. Chemically, dextrose is identical to glucose, which is the sugar found in the bloodstream. It’s a natural sugar in the sense that it originates from natural starch sources. However, while it’s derived from natural sources, its presence in many processed foods means that it’s categorised as an added sugar. This distinction is important in understanding the role and impact of dextrose in our diet.

Naturally Occurring Sugars

Naturally occurring sugars are sugars that are found in whole foods. The main types of naturally occurring sugars include:

• Lactose: Found in milk and milk products.
• Glucose: Present in fresh, dried, and cooked fruits, honey, and most vegetables.
• Fructose: Found in honey, agave nectar, fruits, and fruit juices.
• Sucrose: Naturally present in fruits and vegetables, though it's also commonly extracted and refined from sugar cane or sugar beets.

The key difference between naturally occurring sugars and added sugars is that foods with natural sugars often provide additional nutritional benefits like fibre, calcium and protein. These sugars are generally processed more slowly by the body. This slower processing helps maintain energy levels for longer periods and can contribute to better overall metabolic health. It is important to note that while naturally occurring sugars are part of a balanced diet, they still contribute to overall sugar intake.

How is Dextrose Different from Naturally Occurring Sugars?

Dextrose differs from other sugars like sucrose and fructose in several key ways:

• Chemical Structure: Dextrose is chemically identical to glucose, a simple sugar (monosaccharide). Sucrose, on the other hand, is a disaccharide composed of one glucose molecule and one fructose molecule bonded together.
• Sweetness: Dextrose is about 20% less sweet than sucrose (table sugar). Fructose is the sweetest of these sugars.
• Source: Dextrose is primarily derived from corn, although it can also come from wheat or rice. Sucrose is commonly extracted from sugar cane or sugar beets.
• Absorption and Metabolism:
  • Dextrose (glucose): Absorbed directly into the bloodstream and is the body's preferred carbohydrate-based energy source.
  • Sucrose: Must be broken down into glucose and fructose before absorption.
  • Fructose: Metabolised differently, primarily in the liver, and can be converted to glucose or stored as fat.
• Blood Sugar Impact: Dextrose can rapidly increase blood sugar levels due to its direct absorption. This property makes it useful in medical settings for treating low blood sugar and dehydration and for active lifestyles where a quick energy boost is needed.

How is Dextrose Made?

Dextrose is produced from corn starch through a process called hydrolysis. Once the starch is extracted from softened and milled corn kernels, it’s then broken down from large starch molecules into smaller glucose (dextrose) units via enzyme or acid hydrolysis. The glucose solution is then further broken down (or converted) and purified. Finally, the solution is dehydrated to form dextrose monohydrate or anhydrous dextrose, depending on the intended use. The final product, dextrose, is chemically identical to glucose and is used in various food, pharmaceutical, and industrial applications.

Dextrose is a natural sugar derived from starch sources like corn, wheat, and rice and it’s chemically identical to the body’s own glucose. However, it’s not categorically called a natural product because of the extraction and refinement process and because it’s most commonly found in processed foods.

Dextrose in food

Dextrose is used in a wide range of products because it has many useful properties and it’s widely available. Often used as a sweetener or preservative, dextrose can also be used to neutralise food spicy or salty food.

Bakers love using dextrose as a sweetener because it develops a lovely brown colour more easily. It’s also used in wine because it improves the fermentation process. Cultured dextrose works wonderfully as a preservative because it inhibits the growth of mould and yeast in food products, extending their shelf life.

Dextrose as energy

Some bodybuilders use dextrose as a post-workout supplement to replenish glycogen stores. Glycogen is a form of glucose that your body stores for energy. When you have an intense workout, your body uses up some of its stored glycogen.

Many bodybuilders add dextrose tablets or powder to water and drink it following a workout to replenish those glycogen stores as quickly as possible to help with muscle repair. During the muscle repair process, muscles increase in strength and size, both essential outcomes for bodybuilders. Read more on the difference between glucose & dextrose for sport & lifestyle

Understanding what dextrose is, how it’s made and where it’s most used can help you decide how to best incorporate it into your diet and how appropriate it is for your lifestyle.

While you might not be a bodybuilder, if you live a very active lifestyle and don’t always have the time to eat accordingly, taking dextrose is a great way to boost your energy levels quickly and when you need it most. 

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