Dextrose is sold as a white powder or in white crystal form, and it is used as a food sweetener in processed foods. Devoid of any nutritional value, dextrose, also known as D-glucose, is less sweet than other forms of sugar. You should not confuse it with dextrin or maltodextrin, which are also derived from corn and are used as thickening agents.

Dextrose is an organic derivative of starch, which converts to a simple sugar called a monosaccharide, expressed as C6H12O6 or H-(C=O)-(CHOH)5-H. Adding enzymes to these starches breaks down the molecules into chains of simple and complex sugars. Dextrose provides three to four kcalories per gram, and contains no micronutrients.

In the human body, dextrose or glucose is used to metabolize proteins and fats, and is a precursor in the absorption of vitamin C. It also aids in the synthesis of starch, fiber such as cellulose, and glycogen. Plants use this compound in the process of photosynthesis and in the breakdown of starch.

Dextrose comes in several forms, based on how it will be used. Dextrose monohydrate contains equal parts of water and sugar molecules and is three times as sweet as sucrose. This form is used in processed foods, particularly in baked, canned, cured and frozen foods. This form is also used in energy drinks. You can also find dextrose monohydrate in infant formula and diet foods.