Glucose and glucose syrups give consistency and smoothness to ketchup and reduce splashing. They are also used to control the desired taste and quality, to protect the color by preventing oxidative reactions in the food and to obtain the structure of the product.
Dextrose Monohydrate and Powdered Anhydrous
Dextrose increases the palatability, tastiness and mild sweetness in sauces. Especially sauces based on tomatoes. Also, dextrose stabilizes vinegar in acidic sauce products.