Dextrose monohydrate is known by various names: Dextrose, D-glucose, D-glucose monohydrate, glucose monohydrate, D-(+)-glucose monohydrate, and dextrose. The simple sugar is obtained from starch by acid or enzyme hydrolysis. The white, odorless powder enhances both the aroma and flavor of foods and imparts a cooling sensation, which is why it finds wide application in the food industry. In the meat industry, dextrose enables better diffusion of salt and nitrate in processed meat, while in fermentation products it is used as a carbon source and carrier. However, confectionery products represent the largest area of application. Food producers add the sweetener to jams, marmalades, ice cream, cookies, baked goods, beverages and puddings. It is also an important ingredient in corn syrup. Manufacturers of sports nutrition products use dextrose monohydrate in shake powders and beverages to enable rapid weight and muscle gain. Other B2B sectors use dextrose monohydrate in medicine, e.g. in pharmaceuticals, and in the chemical industry.