{"id":161,"count":1,"description":"<p><strong>Dextrose equivalent<\/strong> (DE) is a numerical measure of the degree of starch hydrolysis in <a href=\"https:\/\/tehnologam.com\/en\/key-words\/glucose-syrup\/\">glucose syrups<\/a> and related products. It indicates what percentage of the glycosidic bonds in starch have been broken, expressed relative to pure glucose (dextrose), which has a DE of 100. A higher DE means more simple sugars, greater sweetness, and lower viscosity, while a lower DE means more dextrins, less sweetness, and higher viscosity.<\/p>\r\n<p>DE is one of the most important quality parameters in the production of <a href=\"https:\/\/tehnologam.com\/en\/key-words\/starch-syrup\/\">starch syrups<\/a>, maltodextrins, and corn sweeteners. It directly affects the functional properties of the syrup \u2014 including <a href=\"https:\/\/tehnologam.com\/en\/key-words\/anti-crystallization\/\">anti-crystallization<\/a> ability, hygroscopicity, browning potential, fermentability, and <a href=\"https:\/\/tehnologam.com\/en\/key-words\/product-moisture\/\">moisture<\/a> retention. For example, a low-DE syrup (DE 30\u201333) is ideal for caramel production, while a high-DE syrup (DE 44\u201360) is used where sweetness and fermentability are priorities. DE is measured using reducing sugar analysis methods such as the Lane-Eynon or Luff-Schoorl titration.<\/p>\r\n<p>Discover more about <strong>dextrose equivalent<\/strong> \u2014 including measurement methods, typical values for different syrups, and its role in food formulation \u2014 in the articles below.<\/p>","link":"https:\/\/tehnologam.com\/en\/key-words\/dextrose-equivalent\/","name":"dextrose equivalent","slug":"dextrose-equivalent","taxonomy":"post_tag","meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Dextrose Equivalent (DE) - Starch Hydrolysis Measurement<\/title>\n<meta name=\"description\" content=\"Dextrose equivalent (DE) measures the degree of starch hydrolysis in glucose syrups. 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