corn sugar
Also known as: d-glucose, maize sugar, grape sugar, dextrose monohydrate, dextrose
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Also known as: d-glucose, maize sugar, grape sugar, dextrose monohydrate, dextrose
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Corn sugar (dextrose) is a simple sugar (monosaccharide) derived from corn, while table sugar (sucrose) is a disaccharide made of glucose and fructose.
If kept dry and in an airtight container, corn sugar has an almost indefinite shelf life, though it is best used within 2 years.
No, corn sugar is approximately 20-30% less sweet than standard granulated table sugar.
Yes, it is often used in commercial baking to promote browning and improve texture, though you may need to adjust quantities due to its lower sweetness.
Yes, corn sugar is naturally gluten-free as it is derived from corn starch.
Brewers use it because it is 100% fermentable, meaning it turns completely into alcohol and carbon dioxide without leaving residual sweetness or body.
Standard granulated sugar or glucose syrup are the most common substitutes, though they may slightly change the flavor profile or fermentation rate.
Look for a fine, free-flowing white powder without any yellowish tint or hard clumps, which indicate moisture exposure.
No, corn sugar (dextrose) is pure glucose, whereas high fructose corn syrup has been enzymatically processed to convert some glucose into fructose.
corn sugar is a versatile ingredient found in cuisines around the world. With 366 calories per 100g and valuable grams of protein, it's a nutritious addition to many dishes.
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