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Dextrose

trev_teich

What would be the benefits of adding dextrose to a seafood mousse recipe be? Would it help bond it together? I have never worked with it before. I know it is mostly used in ice creams and sorbet because it inhibits crystallization. Thoughts?

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trev_teich

Ok i thought so. My friend was writing a lobster mousse recipe and sent to me and I was wondering why he use dextrose at all. Seemed strange.

Chris_Young_80640

Adds some sweetness—dextrose (pure glucose, not glucose syrup) is half as sweet as sucrose (table sugar). It will add viscosity to the mix which will tend to help prevent it from splitting when it's cooked.

David_Wilkie_1474

It's used as a bulking agent in products like "same amount as sugar" Splenda for baking.