What`s the difference
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did you use powdered sugar in some mix?
i do at times with slim jims, what a nice flavor and texture
More than I needed to know but here it is.......
Two of these are dextrose and sugar. Are these two words alike? Are these two words entirely different? Let us find out what makes these alike and different.
Dextrose and sugar are both sugar. “Sugar” is a general term while dextrose is a specific type of sugar. There are different types of sugar such as monosaccharide, disaccharide, and polysaccharide.
Examples of monosaccharides are: glucose (dextrose), galactose, and fructose. These types of sugar are the simplest forms of sugar as well as the most basic units. Another type of sugar are dissacharides. Examples of these are: maltose, lactose, and sucrose. And the last type of sugar are polysaccharides which are three or more simple sugars joined together thorough dehydration synthesis. Examples of these are: cellulose, glycogen, and starch.
The chemical formula of dextrose which is under monosaccharide is C6H12O6 while the formula of sucrose as a disaccharide is C12H22O11. Sugar generally is processed through the use of sugar cane. It is a plant that is harvested and then extracted. Brazil is presently the highest producer of sugar in the world.
Sugar is sweet. Too much consumption of it may lead to Type 2 diabetes mellitus. On the lighter side, it is one of the main forms of energy as it has a high value of carbohydrates. The intake of sugar should be done in moderation. Dextrose, on the other hand, is specifically used in intravenous fluids to treat dehydration. Besides supplying fluids in the body, it is also used to give calories to the body.
Summary:
1.Dextrose and sugar are both sugar.
2.Sugar is a general term while dextrose is a specific type of sugar.
3.There are different types of sugar such as: monosaccharides, disaccharides, and polysaccharides. Dextrose is under monosaccharide.
4.C6H12O6 is the chemical formula of dextrose, but sugar in the case of sucrose has the formula of C12H22O11
Read more: Difference Between Dextrose and Sugar | Difference Between | Dextrose vs Sugar http://www.differencebetween.net/science/difference-between-dextrose-and-sugar/#ixzz2E6XiXnhw
Two of these are dextrose and sugar. Are these two words alike? Are these two words entirely different? Let us find out what makes these alike and different.
Dextrose and sugar are both sugar. “Sugar” is a general term while dextrose is a specific type of sugar. There are different types of sugar such as monosaccharide, disaccharide, and polysaccharide.
Examples of monosaccharides are: glucose (dextrose), galactose, and fructose. These types of sugar are the simplest forms of sugar as well as the most basic units. Another type of sugar are dissacharides. Examples of these are: maltose, lactose, and sucrose. And the last type of sugar are polysaccharides which are three or more simple sugars joined together thorough dehydration synthesis. Examples of these are: cellulose, glycogen, and starch.
The chemical formula of dextrose which is under monosaccharide is C6H12O6 while the formula of sucrose as a disaccharide is C12H22O11. Sugar generally is processed through the use of sugar cane. It is a plant that is harvested and then extracted. Brazil is presently the highest producer of sugar in the world.
Sugar is sweet. Too much consumption of it may lead to Type 2 diabetes mellitus. On the lighter side, it is one of the main forms of energy as it has a high value of carbohydrates. The intake of sugar should be done in moderation. Dextrose, on the other hand, is specifically used in intravenous fluids to treat dehydration. Besides supplying fluids in the body, it is also used to give calories to the body.
Summary:
1.Dextrose and sugar are both sugar.
2.Sugar is a general term while dextrose is a specific type of sugar.
3.There are different types of sugar such as: monosaccharides, disaccharides, and polysaccharides. Dextrose is under monosaccharide.
4.C6H12O6 is the chemical formula of dextrose, but sugar in the case of sucrose has the formula of C12H22O11
Read more: Difference Between Dextrose and Sugar | Difference Between | Dextrose vs Sugar http://www.differencebetween.net/science/difference-between-dextrose-and-sugar/#ixzz2E6XiXnhw
I do not have any Dextrose so will some body that does please taste it then taste some Powered sugar and please tell me the difference in taste if any ...
DEXTROSE
70% as sweet as cane sugar and quite a bit heavier. Helps reduce nitrate to nitrite as meats are cured. Used to counter salt in brines. Dextrose assists fermentation, which gives us the desired tang of flavor. The most common sugar used in meat is dextrose. Dextrose is corn sugar and it will not burn as easily as cane or beet sugar. When a recipe calls for cane sugar you can replace it with dextrose by adding 20% more dextrose than cane sugar due to the sweetness factor between cane sugar and dextrose.
SWEETENERS
Sugars are use to add flavor and to cover or mask salt. Sugars will cause browning when the product is pan fried or grilled. There are different forms of sugar. The most common is cane sugar. Cane is what we normally call table sugar. It can be used in meat brines but is not widely used in sausage because it has a tendency to burn or scorch. Brown sugar is used in most brines but sometimes used in meat because of its flavor.
MAPLE SUGAR - Used in producing bacon - adds flavor and aroma.
CORN SYRUP / CORN SYRUP SOLIDS
Only about 40-50% as sweet as cane sugar. will help to hold water and color in meat, bind the meat when curing sausage at low temperatures, aid the fermentation process when semi-dry or dry curing. Add no more than 2% of the green weight of the meat.
70% as sweet as cane sugar and quite a bit heavier. Helps reduce nitrate to nitrite as meats are cured. Used to counter salt in brines. Dextrose assists fermentation, which gives us the desired tang of flavor. The most common sugar used in meat is dextrose. Dextrose is corn sugar and it will not burn as easily as cane or beet sugar. When a recipe calls for cane sugar you can replace it with dextrose by adding 20% more dextrose than cane sugar due to the sweetness factor between cane sugar and dextrose.
SWEETENERS
Sugars are use to add flavor and to cover or mask salt. Sugars will cause browning when the product is pan fried or grilled. There are different forms of sugar. The most common is cane sugar. Cane is what we normally call table sugar. It can be used in meat brines but is not widely used in sausage because it has a tendency to burn or scorch. Brown sugar is used in most brines but sometimes used in meat because of its flavor.
MAPLE SUGAR - Used in producing bacon - adds flavor and aroma.
CORN SYRUP / CORN SYRUP SOLIDS
Only about 40-50% as sweet as cane sugar. will help to hold water and color in meat, bind the meat when curing sausage at low temperatures, aid the fermentation process when semi-dry or dry curing. Add no more than 2% of the green weight of the meat.
linguica
Master of the Pit
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