Dextrose equivalent
Encyclopedia
Dextrose equivalent is a measure of the amount of reducing sugar
s present in a sugar product, relative to glucose
, expressed as a percentage on a dry basis
. For example, a maltodextrin with a DE of 10 would have 10% of the reducing power of dextrose (DE = 100), while sucrose
, with a DE of 120, would have 1.2 times the reducing power. For solutions made from starch, it is an estimate of the percentage reducing sugar
s present in the total starch
product.
In all glucose polymers, from the native starch to glucose syrup
, the molecular chain begins with a reducing sugar, containing a free aldehyde
. As the starch is hydrolysed, the molecules become shorter and more reducing sugars are present. Because different reducing sugars (e.g. fructose and glucose) have different sweetness, it is incorrect to assume that there is any direct relationship between DE and sweetness.
The DE describes the degree of conversion of starch to dextrose:
The DE gives an indication of the average degree of polymerisation (DP) for starch sugars. The rule of thumb is DE X DP = 120. The standard method of determining DE is the Lane-Enyon titration, based on the reduction
of Copper(II) sulfate in an alkaline tartrate
solution,p.230 an application of Fehling's test.
Reducing sugar
A reducing sugar is any sugar that either has an aldehyde group or is capable of forming one in solution through isomerisation. This functional group allows the sugar to act as a reducing agent, for example in the Tollens' test or Benedict's test.-Chemistry:...
s present in a sugar product, relative to glucose
Glucose
Glucose is a simple sugar and an important carbohydrate in biology. Cells use it as the primary source of energy and a metabolic intermediate...
, expressed as a percentage on a dry basis
Dry basis
Dry basis is a expression of the calculation in chemistry, chemical engineering and related subjects, in which the presence of water is ignored for the purposes of the calculation...
. For example, a maltodextrin with a DE of 10 would have 10% of the reducing power of dextrose (DE = 100), while sucrose
Sucrose
Sucrose is the organic compound commonly known as table sugar and sometimes called saccharose. A white, odorless, crystalline powder with a sweet taste, it is best known for its role in human nutrition. The molecule is a disaccharide composed of glucose and fructose with the molecular formula...
, with a DE of 120, would have 1.2 times the reducing power. For solutions made from starch, it is an estimate of the percentage reducing sugar
Reducing sugar
A reducing sugar is any sugar that either has an aldehyde group or is capable of forming one in solution through isomerisation. This functional group allows the sugar to act as a reducing agent, for example in the Tollens' test or Benedict's test.-Chemistry:...
s present in the total starch
Starch
Starch or amylum is a carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds. This polysaccharide is produced by all green plants as an energy store...
product.
In all glucose polymers, from the native starch to glucose syrup
Glucose syrup
Glucose syrup is a food syrup, made from the hydrolysis of starch. Maize is commonly used as the source of the starch in the USA, in which case the syrup is called "corn syrup", but glucose syrup is also made from other starch crops, including potatoes, wheat, barley, rice and cassavap.21...
, the molecular chain begins with a reducing sugar, containing a free aldehyde
Aldehyde
An aldehyde is an organic compound containing a formyl group. This functional group, with the structure R-CHO, consists of a carbonyl center bonded to hydrogen and an R group....
. As the starch is hydrolysed, the molecules become shorter and more reducing sugars are present. Because different reducing sugars (e.g. fructose and glucose) have different sweetness, it is incorrect to assume that there is any direct relationship between DE and sweetness.
The DE describes the degree of conversion of starch to dextrose:
- starch is close to 0,
- glucoseGlucoseGlucose is a simple sugar and an important carbohydrate in biology. Cells use it as the primary source of energy and a metabolic intermediate...
/dextrose is 100 (percent), - dextrinDextrinDextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α- or α- glycosidic bonds....
s varies between 1 and 13, - maltodextrinMaltodextrinMaltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a creamy-white hygroscopic spraydried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or...
s varies between 3 and 20 - glucose syrupGlucose syrupGlucose syrup is a food syrup, made from the hydrolysis of starch. Maize is commonly used as the source of the starch in the USA, in which case the syrup is called "corn syrup", but glucose syrup is also made from other starch crops, including potatoes, wheat, barley, rice and cassavap.21...
s contain a minimum of 20% reducing sugars.
The DE gives an indication of the average degree of polymerisation (DP) for starch sugars. The rule of thumb is DE X DP = 120. The standard method of determining DE is the Lane-Enyon titration, based on the reduction
Redox
Redox reactions describe all chemical reactions in which atoms have their oxidation state changed....
of Copper(II) sulfate in an alkaline tartrate
Tartrate
A tartrate is a salt or ester of the organic compound tartaric acid, a dicarboxylic acid. Its formula is O−OC-CH-CH-COO− or C4H4O62−.As food additives, tartrates are used as antioxidants, acidity regulators, and emulsifiers...
solution,p.230 an application of Fehling's test.