dextrose equivalent

Dextrose equivalent (DE) is a numerical measure of the degree of starch hydrolysis in glucose syrups 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.

DE is one of the most important quality parameters in the production of starch syrups, maltodextrins, and corn sweeteners. It directly affects the functional properties of the syrup — including anti-crystallization ability, hygroscopicity, browning potential, fermentability, and moisture retention. For example, a low-DE syrup (DE 30–33) is ideal for caramel production, while a high-DE syrup (DE 44–60) 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.

Discover more about dextrose equivalent — including measurement methods, typical values for different syrups, and its role in food formulation — in the articles below.