Dextrose equivalent, defined

Oligo- and higher saccharides are produced extensively by acid-and/or enzyme-catalyzed hydrolysis of starch, generally in the form of symps of mixtures (12). These products are classified by thek dextrose equivalency (DE), which is an indication of thek molecular size and is a measure of thek reducing power with the DE value of anhydrous D-glucose defined as 100. 

The FDA defines maltodextrin (C5Hi2O5)n 0 (CAS. Reg. No. 9050-36-6) as nonsweet, nutritive saccharide polymers that consist of D-glucose units linked primarily by alpha-1-4 bonds and that have dextrose equivalence (DE) less than 20. They are prepared as white powders or concentrated solutions by partial hydrolysis of corn starch with safe and suitable acids and/or enzymes (48FR51911, Nov. 15, 1983). 

Maltodextrins and corn syrup solids are most often defined by their dextrose equivalence (DE). DE is a measure of the degree of hydrolysis of the starch molecule which compares the reducing power of the sugar groups as compared to the reducing power of an equal weight of glucose present. 

Chemical Properties. From the food standpoint, probably the most important chemical property of the starch hydrolyzates is fermentability. Dextrose, of course, is well known to be readily fermentable by most organisms. Maltose, likewise, is generally readily fermentable. Thus the total of these two sugars roughly defines the fermentability of a hydrolyzate. Physical conditions permitting, the higher the dextrose equivalent, the higher the fermentability. 

As a regular procedure, the manufacturer controls the dextrose equivalent, which is a measure of the degree of conversion. He also controls the Baume, which is an empirical function of the density and reasonably defines the dry substance content, although this relationship varies slightly with the dextrose equivalent. 

Dextrose equivalent (D.E.) is defined as the reducing sugar content calculated as dextrose and expressed as a percentage of the total dry substance, t Includes heptasaccharides. 

In this paper, enzyme activity is defined as the amount of enzyme which produces Img/mL of dextrose equivalent in one minute from 5 mL of 1% soluble starch solution at 60 C and pH 5.0... 

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