Ingredient Glossary - D

 

 

Dextrose: Dextrose is glucose sugar refined from corn starch. Commonly used as a sweetener and coloring agent in Bread, caramel, soda pop, cookies, and many other foods. Dextrose is approximately 70% as sweet as sucrose. It is a source of sweetness in fruits and honey. Unfortunately it represents empty calories and contributes to tooth decay. Dextrose turns brown when heated and contributes to the color of bread crust and toast.

diglycerides: mono- and diglycerides are fats. They are made from oil, usually soybean, cottonseed, sunflower, or palm oil, act as emulsifiers (provide a consistent texture and prevent separation), and are used in most baked products to keep them from getting stale. In ice cream and other processed foods, including margarine, instant potatoes, and chewing gum, they serve as stabilizers, which give foods body and improve consistency. Mono- and diglycerides are almost always on lists of questionable foods for celiacs because of the possibility that wheat might be used with them as a carrier.

dipotassium phosphate: Also phosphoric acid, dipotassium salt and dipotassium hydrogen orthophosphate. It is a highly water-soluble salt which is often used as a fertilizer, food additive and buffering agent.

disodium guanylate: The disodium salt of the flavor enhancer guanosine monophosphate (GMP). Disodium guanylate is a food additive and is usually used in synergy with glutamic acid (monosodium glutamate, MSG). Disodium guanylate is produced from dried fish or dried seaweed and is often added to instant noodles, potato chips and snacks, savory rice, tinned vegetables, cured meats, packet soups.

disodium inosinate: It is a food additive often found in instant noodles, potato chips, and a variety of other snacks. It is used as a flavor enhancer, in synergy with monosodium glutamate (also known as MSG; the sodium salt of glutamic acid).

dry malt syrup: Mixture of starch breakdown products containing mainly maltose (malt sugar), prepared from barley or wheat.