Hello everyone,
What is your comments about dextrose equivalent ?
The degree of conversion of starch is measured by “Dextrose Equivalent (DE)”. This term is the sum of the reducing sugars expressed in grams of anhydrite D-glucose in every 100 g dry matter of glucose syrup. The degree of hydrolysis of starch determines the composition of the final product. As starch is completely hydrolyzed, dextrose occurs.
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hi,
i think this topic is need more comments 