What is Dextrose? Sugar Series Ep2

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  • Опубліковано 14 чер 2024
  • This is episode 2 of my Sugars Series and it's time to discuss what is Dextrose.
    I love dextrose and use it almost all my ice creeams. You should think about using it too.
    In this video, I go in to a little more detail regarding what it is, where it comes from and how to use it. Never heard of it? Well I bet you have but you didn't know it.
    It's basically the same as Glucose and can be used in very similar ways, it makes your ice cream softer and easier to scoop and doesn't change the texture at all.
    #sugar #dextrose #cornsugar #icecream #recipe
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    If you want to watch Episode 1 of my Sugar Series, here it is:
    • Sugars in Ice Cream Se...
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    Want to make ice cream? THE BEST ice cream on the channel? Here you go....thank me later ;)
    • Making Häagen Dazs Mid...
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КОМЕНТАРІ • 37

  • @ianlang9312
    @ianlang9312 3 місяці тому +3

    I use dextrose for home brewing. Haven’t ever thought of experimenting with it for ice cream

    • @PolarIceCreamery
      @PolarIceCreamery  3 місяці тому

      It’s great, makes ice cream easier to scoop!

  • @diogopinheiro05
    @diogopinheiro05 23 дні тому +1

    I hope you can continue with this series. :D

  • @edwardesdaile-watts2392
    @edwardesdaile-watts2392 3 місяці тому +2

    I'm using dextrose in some low sugar recipes, replacing sucrose with erythritol, upping the dextrose and SMP slightly, working really well and not icy 👍

    • @PolarIceCreamery
      @PolarIceCreamery  3 місяці тому

      That is a great use of dextrose and really helps combat the issues with using erythritol.

  • @shadylane99
    @shadylane99 Місяць тому +1

    Got it, thank you!

  • @hihikatamari
    @hihikatamari 3 місяці тому

    Bless you Nick, for breaking down the science.

  • @mmhodler5753
    @mmhodler5753 3 місяці тому

    Very valuable information. Thanks

  • @miguelpena2570
    @miguelpena2570 3 місяці тому +1

    Ese & very clear, thanks

  • @mihirrathod1010
    @mihirrathod1010 3 місяці тому +2

    hello sir, nice to be learning from one of the best in the field....... it's my humble request if you can share a ice-cream base recipe, from where we can add natural fruits or flavor's to make different ice-creams. Thanking you in advance :-) your fan from India.

    • @PolarIceCreamery
      @PolarIceCreamery  3 місяці тому

      It’s very difficult to have a “one suits all” base unfortunately. Adding natural fruit really has such an impact the base would be very different. I can do a fruit base, and an extract base?

    • @mihirrathod1010
      @mihirrathod1010 3 місяці тому

      @@PolarIceCreamery i suppose that would be a master stroke !!

  • @chefscircle6133
    @chefscircle6133 14 днів тому

    Great series, keep up the good work.
    May I please enquire, what is a good healthy alternative to corn syrup and glucose? For health reasons, cannot have anything with high glycaemic index. Thank you

    • @PolarIceCreamery
      @PolarIceCreamery  14 днів тому

      You can use honey instead. That’s lower glycemic index of 58.

  • @benboyd-xo1qp
    @benboyd-xo1qp 3 місяці тому +3

    Nick….. Two questions, please. First, how do I become a monthly sponsor, please? What do I click or choose? I would like to do that. It only seems fair! You work hard & I am learning so much!
    Secondly….. you know how you point out cocoa powder can cause the ice cream to become too hard in the freezer?
    I am having a challenge getting my vanilla to get hard enough. I realize I may have too much sugar.
    Do you think a possible solution might be for me to start adding nonfat powder milk? Are there any characteristics in the nonfat powder milk that might facilitate a harder ice cream freeze, please?
    Thank you so much….
    Ben Boyd

    • @PolarIceCreamery
      @PolarIceCreamery  3 місяці тому

      Hey Ben, thank you so much for wanting to sponsor my channel, it really means a lot to me!
      In the description of this video, you can find links to Patreon and Ko-Fi. Both sites are options for supporting what I do here on UA-cam. You simply sign up and become a subscriber on either one. If you have any issues, let me know and I will do some instructions for you.
      Non fat milk powder is almost essential for creating really good ice cream, you will find it in most “proper” ice cream or there is an alternative for plant based ice creams.
      Without seeing your recipe, I would start by adding 70g of non fat milk powder per 1kg of base. Make sure it’s hydrated properly and try again. The likelihood is you need to remove some sugar at the same time.

    • @benboyd-xo1qp
      @benboyd-xo1qp 3 місяці тому

      Nick…. I was able to find links to Patreon & Ko-Fi. Forgive me for asking….. but I have never supported anyone on UA-cam before. Do you mind giving me an idea of what a respectable average monthly sponsorship looks like, please?
      Is an average donation somewhere between $10 & 30 monthly?
      As I say….. I have never supported anyone on UA-cam, but I have never learned as much from anyone else either!
      Thank you!
      Ben Boyd

    • @PolarIceCreamery
      @PolarIceCreamery  3 місяці тому

      @@benboyd-xo1qp well I always just say “whatever you can afford” is plenty. I have people support $5 a month, the majority of supporters are between $10-20 with a couple of Super supporters who are $50 a month. What ever you decide is wonderful and I am eternally grateful 🙏

  • @shvekal
    @shvekal 3 місяці тому +1

    Great video. Is there any effect of the form on texture? Or can you always sub glucose syrup for dextrose? It's so much easier to work with, compared to the mess of glucose syrup (too thick and sticky)

    • @PolarIceCreamery
      @PolarIceCreamery  3 місяці тому +2

      99.9% of people would never tell the difference between glucose syrup and dextrose.

  • @victorpoon6415
    @victorpoon6415 3 місяці тому

    Thank you so much for this. I can now reduce the sweetness in your recipes by using some dextrose in place of sucrose. If I have glucose syrup then I can replace 25g sucrose with 25g of glucose syrup?
    This is how I interpret your comment near the end. thanks.

    • @PolarIceCreamery
      @PolarIceCreamery  3 місяці тому +1

      You can replace 25g of dextrose with 25g glucose. If you replace either for sucrose, the recipe needs to be balanced.

  • @korbiniankoch
    @korbiniankoch 7 днів тому

    I have a hard time sourcing dextrose and SMP, but can get my hand on coffee creamer (50% glucose, 25% vegetable fats, 25% milk powder) easily. Could it be a useful ingredient for at-home ice cream making or are the powdered fats problematic?

  • @heshamalfahad3533
    @heshamalfahad3533 3 місяці тому

    I don't have dextrose to experiment with so do i just multiply the dextrose by .7 and add that as sugar?

    • @PolarIceCreamery
      @PolarIceCreamery  3 місяці тому

      Depends if you’re doing it for freezing point depression or sweetness.

  • @Tarrosion
    @Tarrosion 3 місяці тому

    Does glucose syrup not have some water weight in it? Like if a recipe calls for 50g of glucose syrup and I instead put 50g powdered dextrose, am I not also replacing some water weight with sugar?

    • @PolarIceCreamery
      @PolarIceCreamery  3 місяці тому +1

      It does but it’s such a small amount it makes absolutely no difference to the final result.

  • @roylee3196
    @roylee3196 2 місяці тому

    should i get Dextrose anhydrous or Dextrose Monohydrate? what are the key differences ? :)

    • @PolarIceCreamery
      @PolarIceCreamery  2 місяці тому +1

      In respect to making ice cream, it won’t make any difference which one you use. You will likely find Dextrose Monohydrate easier to source though 👍 most places just sell it as “Dextrose”.

  • @rgwhwrfdbwrg
    @rgwhwrfdbwrg Місяць тому

    does it have a different taste to sucrose? or does it taste exactly same?