Dextrose is commercially prepared by hydrolysis of starch, employing acid or the modern method of enzymatic hydrolysis. It is used in pharmaceutical & food industries and also for preparing ice-cream as it lowers the freezing point more than that of sugar. It is also used for producing quality yeast for bakery products.
Dextrose is less sweet than sugar. In ice-creams, sherbets, etc. large amount of dextrose can be used to increase the solid substance without unduly increasing the sweetness. Moreover, solutions of dextrose have a lower freezing point than that of cane sugar resulting in ice-cream with smoother and creamier texture.