As dextrose is a reducing sugar, products containing milk protein (such as toffee) will undergo color enrichment when dextrose is included in their formulation (Maillard reaction). Dextrose is also used in confectionery applications to bring out (fruity) flavors, to provide a light cooling effect and to balance sweetness. C*Dex also brings important process efficiencies.
In marshmallows, it has a tendering effect on texture and reduces the viscosity, thereby improving the whipping properties.
Dextrose can be the sole sweetener in powdered centers for hard boiled candies, as the shape of the dextrose crystal ensures trouble-free filling and handling on the machine. The cooling effect complements the flavors, especially fruity and minty flavors.
In candy coatings, dextrose can reduce the panning time up to 20%, and can also decrease the drying time and positively influence the finishing and polishing time.