What is Dextrose Equivalent (DE)? A Comprehensive Guide
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3 min read
Dextrose Equivalent (DE) is a key parameter in food science used to describe starch-based products. In simple terms, it is a measure of the percentage of reducing sugars present in a starch hydrolysate, relative to pure dextrose (glucose), which has a DE of 100. This value helps manufacturers control the functional properties of ingredients like glucose syrups and maltodextrins.
