🍭 Sweeten Your Life, Guilt-Free!
Pure Dextrose Powder is a versatile, vegan, and gluten-free sweetener, certified by OU Kosher standards. With a sweetness level of 70% compared to sugar, it enhances desserts while preventing crystallization, making it a must-have for health-conscious bakers and dessert lovers alike.
S**C
Great for school labs involving glucose
I am a high school science teacher & I used this in my biology class for identification of glucose using Benedicts Solution. Great price & quality! Tested positive just as to be expected :)
E**A
Great product
Used this to make home made sausage and it was great
J**S
Sweet
It dextrose. It is sweet so I think it is the real thing. A bit steep for sugar.
M**K
prompt, good packaging, flavorless - just what i was looking for
I ordered this as a ingredient for making gelato, and it was exactly as advertised. Very fine particles, no clumping, no flavor, resealable and free standing packaging (for when you're trying to multi-task and only have one hand). A good product.
K**S
Excellent shopping experience!
Had exactly what I was looking for at a unbeatable price! Will shop here from now on!
B**B
Packaged well
No problems.I use dextrose powder when I make cured sausage.Only need a small amount, but it's a critical ingredient in the process.
J**S
Great value!
Perfect for making a liquid culture.
B**3
Unnecessary ice cream ingredient
TLDR Version:Pro:NoneCon:* Not for beginners* No real instructions, have to do addtional research* Need to buy a scale* Takes some math and science - too much mental power if you're looking for something simple.* Does not make a huge difference for icecream.***I've done some research, some say that this also helps with the freezing process, enhancing the flavor, and improving the texture.***HOWEVER, I think this may be relevant for massive production of icecream within the food industry but the base/foundation of your icecream determines that. I honestly did not notice a difference.Deeper Details:I've been experimenting with ice cream for months. Having a dairy allergy and after my VSG surgery I can not handle the ice cream on the market because it's too sweet.So I decided to invest in the science of ice cream. I've spent over $100 and destroyed about 15 batches of ice cream just to realize that this ingredient is unnecessary. I've used beet sugar, date sugar, coconut sugar, molasses, agave syrup, tapioca syrup, sugar substitutes, inulin (I really like).... For better control of sweetness and texture.I've also used salt and extracts to enhance the flavor of ice cream.Therefore, included that many "everyday" household items are just as effective.
Trustpilot
1 month ago
1 month ago