dextrose equivalent value
dextrose equivalent value (DE) A term used to indicate the degree of hydrolysis of starch into glucose syrup. It is the percentage of the total solids that have been converted to reducing sugars: the higher the DE, the more sugars and less dextrins are present.
Liquid glucoses are commercially available ranging from 2 DE to 65 DE. A complete acid hydrolysis converts all the starch into glucose but produces bitter degradation products. Glucose syrups above 55 DE are termed ‘high conversion’ (of starch); of 35–55 DE, regular conversion; below 20 DE the products of hydrolysis are maltins or maltodextrins.
Liquid glucoses are commercially available ranging from 2 DE to 65 DE. A complete acid hydrolysis converts all the starch into glucose but produces bitter degradation products. Glucose syrups above 55 DE are termed ‘high conversion’ (of starch); of 35–55 DE, regular conversion; below 20 DE the products of hydrolysis are maltins or maltodextrins.
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dextrose equivalent value