AnnM Posted April 22, 2010 Share Posted April 22, 2010 Just wondering: what is the difference between Dextrose and Maltodextrin? Aren't they both made from corn sugar? Link to comment Share on other sites More sharing options...
Muddy Waters Posted April 22, 2010 Share Posted April 22, 2010 Well dextrose will ferment out and leave very little flavour but will increase the alcohol content. Maltodextrin isn't really fermentable so wont affect the alcohol content but is often used for it head retention and body. I think in the US they refer to dextrose as corn sugar and maltodextrin as corn syrup??? Could be wrong about that as maltodextrin doesn't necessarily require corn starch as its starch content. Hopefully this makes sense (and is correct) otherwise someone else will surely be along who know what they're talking about. Big words just confuse me :) Link to comment Share on other sites More sharing options...
AnnM Posted April 22, 2010 Author Share Posted April 22, 2010 Aha! Thanks for that. Love your name BTW! Link to comment Share on other sites More sharing options...
PB2 Posted April 22, 2010 Share Posted April 22, 2010 Both Dextrose and Maltodextrin may be derived from a number of different starch sources. This is why we don't use the terms corn sugar or corn syrup (even though the dextrose and maltodextrin in our sugar blends are dervied from maize). Dextrose is a simple sugar (yeast will ferment it easily) while Maltodextrin is a polysaccharide (not easily fermented by yeast). Maltodextrin may be categorised by the DE (dextrose equivalent), the higher the DE value the more fermentable it is. Link to comment Share on other sites More sharing options...
Trusty1 Posted April 23, 2010 Share Posted April 23, 2010 umm, yep, what Paul said! Link to comment Share on other sites More sharing options...
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