Dextrose is obtained from starches or cellulose. The raw materials can be corn, rice, potatoes or many other vegetables, though the primary ingredient for making Dextrose in the United States is corn. First the raw materials are liquefied, then an enzyme is added to the liquid which reacts with the starch and breaks it down into dextrose. Dextrose is commercially available in liquid or powder form.
Dextrose is an important commercial product and is used in the manufacturing of a variety of foods. It is used in baked goods and other foods to promote browning. In bakeries and breweries, dextrose is used to provide food for the yeast so that the yeast can complete its fermentation process. The sugar dextrose extends the shelf life of foods and helps to keep prepared foods from losing their color.