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Taken from Bragg's website:

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Bragg Liquid Aminos contains 16 amino acids: alanine; arginine; aspartic acid; glutamic acid; glycine; histidine; isoleucine; lysine; leucine; methionine; phenylalanine; proline; serine; threonine; tyrosine; valine.

And a snipet i found about Dextrose powder:

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In addition to sweetening, some of the key functions of dextrose for bakers are to:

• Affect dough viscosity
• Depress freezing points of products
• Control crystallization in icings and glazes
• Promote fermentation
• Affect texture
• Promote tenderness
• Act as a reducing sugar for browning and flavor development via the Maillard reaction

On top of that, Dextrose is 30% less sweet as regular table sugar.

I am thinking, making a 1:1 ratio simple syrup with half water half dextrose, then a 1:1 ratio of Bragg's and the simple dextrose syrup. If anyone has any technical advice on this, let me know. 

Thanks.