Dextrose equivalent (DE) is a measure that quantifies the extent of hydrolysis of starch or other carbohydrates into simpler sugars, primarily glucose or dextrose. The DE value indicates the relative degree of polymerization of the carbohydrate. Specifically, it is defined as the percentage of reducing sugars (expressed as dextrose) available in a sample compared to the total carbohydrate content, multiplied by 100.
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