Dextrose (D-glucose) is a monosaccharide produced by the complete hydrolysis of corn starch. It is the most fundamental sugar in human metabolism and provides rapid energy absorption. In the food industry, dextrose is valued for its moderate sweetness, high fermentability, excellent browning properties (Maillard reaction), and ability to control crystallization. It is available as dextrose monohydrate and dextrose anhydrous forms. Dextrose serves as a building block for many food ingredients and is widely used in confectionery, bakery, beverages, and pharmaceutical applications.