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Dextrose?

post #1 of 16
Thread Starter 

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.

post #2 of 16
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?
post #3 of 16

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

Richie

 

post #4 of 16
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.
post #5 of 16

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...

post #6 of 16
It's also aids in getting a nice brown color in your pan fried sausages.

post #7 of 16
Thread Starter 

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?

post #8 of 16
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
post #9 of 16
Thread Starter 
Quote:
Originally Posted by DanMcG View Post

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

 

That looks good Dan!

post #10 of 16

Kevin,

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

 

Tom

post #11 of 16

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? 

:33:

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

b

post #12 of 16
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.
post #13 of 16
 
 
 
 
Powdered milk...    50% sugars....  35% Proteins...
 
 
 
 
dex·trose
ˈdekstrōs,ˈdekstrōz/
noun
Chemistry
noun: dextrose
  1. the dextrorotatory form of glucose (and the predominant naturally occurring form).
     
     
     
     

Edited by DaveOmak - 2/13/16 at 6:05pm
post #14 of 16
Quote:
Originally Posted by DaveOmak View Post
 
Powdered milk...    50% sugars....  35% Proteins...
 
 
 
 
dex·trose
ˈdekstrōs,ˈdekstrōz/
noun
Chemistry
noun: dextrose
  1. 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

post #15 of 16

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

 

 

It's about 33% carbs....

post #16 of 16
Thread Starter 

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. 

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