Dextrose has many uses in frozen dairy products, especially in products that are mildly sweet, dextrose is one of the most suitable options. For example, we can mention soft scoops, ice candies, ice cream and other frozen desserts. In dairy desserts, dextrose can replace sucrose by 10-15% without affecting the taste. The crystalline form of dextrose can easily be used in these products. In ice cream, dextrose reduces the time to reach the freezing point by half compared to when sucrose is used. In fact, in the structure of ice creams, dextrose can adjust the freezing point without changing the quality of the product. Dextrose monohydrate can help control ice crystals and form in frozen dairy products, creating a soft, creamy texture and a pleasant mouthfeel. It improves the taste and also causes melting at the right time (melting when consumed by consumers). Due to the high osmotic pressure that it creates, dextrose is able to increase the shelf life of the product and at the same time provide a balanced and desirable sweetness. Glucose monohydrate has a unique ability to increase the solid content without an excessive increase in sweetness and thus improves the taste of desserts, jams and frozen jellies. This feature makes the use of dextrose monohydrate almost essential for ice cream and frozen dessert manufacturers.