Dextrose

Dextrose is a type of sugar that’s sometimes used in meat processing, particularly in products like sausages, hams, and bacon. Here are some ways dextrose is used:

1. Flavor enhancer: Dextrose adds a sweet flavor to meat products, balancing out savory and salty flavors.
2. Browning agent: Dextrose helps create a desirable brown color on the surface of meat products, especially during cooking or smoking.
3. Moisture retention: Dextrose can help retain moisture in meat products, making them more tender and juicy.
4. Fermentation aid: In fermented meat products, like salamis, dextrose serves as a food source for beneficial bacteria, promoting fermentation and developing the product’s characteristic flavor and texture.

Dextrose is typically used in small quantities, usually around 1-2% of the total product weight.