Dextrose is a form of glucose, or simple sugar, derived when starchy plants such as corn (and less commonly, wheat or rice) are broken down into monosaccharides using enzymes. About 20% less sweet than sucrose, dextrose is one of the most commonly used ingredients in packaged and processed foods because of its affordability and wide availability. It is used in sauces, cookies, cake mixes, candies, energy drinks and frozen desserts. It may also be used in savory foods like cured meats, canned foods, pretzels, pickles and crackers. Dextrose also helps dough rise and brown, is known to enhance and stabilize food colorings and can also extend the shelf-life of packaged foods.