Dextrose?

foamheart · Feb 13, 2016

In the past when a recipe calls for dextrose I substituted some powdered milk. Now I have a recipe I want to try and it calls for both powdered milk & dextrose. I was under the opinion that both were :"Binders" or fluid stablizers. Does dextrose have a flavor? Is the only place to get it somewhere like B&P or Sausage Makers?

Could use some help, I thank in advance for your time and knowledge.

DanMcG · Feb 13, 2016

Dextrose can be found at home brew and wine making shops and maybe in health food stores.(don't know for sure as I never been in one)

It's used for different reasons but it basically a sugar thats less sweeter then table sugar. It has 70% of the sweetness of sucrose (common sugar).
So you can add regular sugar but not as much.

what type of sausage is it?

tropics · Feb 13, 2016

Dan Has some good info,their the Beer Wine making places always have it When I ran out thats were I went.

Richie

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tropics
Feb 13, 2016

dirtsailor2003 · Feb 13, 2016

These guys have you covered Kevin. I get mine from one of the home brew stores in town. I'll be using some today in the mix for the summer sausage we are making.

daveomak · Feb 13, 2016

Dextrose is a type of sugar that bacteria need when dry age curing... or something like that.... I've seen it called for when cure #2 is called for... maybe to feed the good bacteria... not sure...

DanMcG · Feb 13, 2016

It's also aids in getting a nice brown color in your pan fried sausages.

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DanMcG
Feb 13, 2016

foamheart · Feb 13, 2016

A good bohemian friend gave me a special brat recipe that calls for both milk and dex. Like I said always in the past I had substituted milk for dex but this has both and I damn sure don't wnt to mess up my first attempt.

Are you saying its not glucose, buts a surose or fruitous (Ok, OK, knock off the laugher I always had a sexyary!) In which case could I try maybe some corn syrup?

DanMcG · Feb 13, 2016

I'll often just leave it out of a fresh sausage, dry cured is a different story.

You could add sugar at 70% of the dextrose amount.

Corn syrup would work but I'd be clueless as how to convert it to the powdered dextrose amount.

good luck

foamheart · Feb 13, 2016

DanMcG said:
It's also aids in getting a nice brown color in your pan fried sausages.

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DanMcG

Feb 13, 2016

That looks good Dan!

oregon smoker · Feb 13, 2016

Kevin,

restaurant supply houses will have it as well. you will see it in 25-50lb bags very reasonable.

Tom

bdskelly · Feb 13, 2016

I thought dextrose was a sugar ( the opinion of the day that it is supposed to be bad for you) and powered milk is a protein... albeit with lactic sugars. Are they interchangeable?

I'm sure an armchair food chemist can enlighten me!

b

jeepdiver · Feb 13, 2016

As said dextrose is sugar . It is a more simple molecule than cane sugar so yeast have an easier time breaking it down. For beer making you can make invert sugar by cooking table sugar with lemon juice which will give it the same structure.

Not sure what it's use in sausage making would be.

daveomak · Feb 13, 2016

http://nutritiondata.self.com/facts/dairy-and-egg-products/86/2

Powdered milk... 50% sugars.... 35% Proteins...

dex·trose

ˈdekstrōs,ˈdekstrōz/

noun
Chemistry

noun: dextrose

the dextrorotatory form of glucose (and the predominant naturally occurring form).

bdskelly · Feb 13, 2016

DaveOmak said:
Powdered milk... 50% sugars.... 35% Proteins...

dex·trose

ˈdekstrōs,ˈdekstrōz/

noun
Chemistry

noun: dextrose

the dextrorotatory form of glucose (and the predominant naturally occurring form).

Had no idea powered milk was half sugar. Interesting to know. We are on a low carb diet. Now I wonder whats a good substitute for powdered milk in our Brats!

Thanks Dave

daveomak · Feb 13, 2016

Let me look up "Soy Protein Concentrate"....

It's about 33% carbs....

foamheart · Feb 13, 2016

You realize yall made me study!

Manufactured from corn, dextrose is a form of glucose, a monosaccharide, or "simple" sugar.

So Sucrose (we call refined sugar) is made up of fruitcose 50% and glucose 50% although the percentage can variy. Of the fruitcose and glucose, the glucose is the good stuff while the fruitcose is frowned upon. The glucose raises the blood sugar levels and super charges the absorption into the muscles to feed them lean energy. Brown rice syrup being the best known source. Its why rice goes bad so fast, because the starch breaks down into glucose which is the most easily digestible simple sugar. Many recipes replace sucrose (sugar) with dextrose which is pure glucose powder.

Its been a long time since school!

I am thinking I may just not sub, and I have no time to find any. I would use honey but I am not sure of how it will change the consistancy.

Dextrose?

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