A term used to indicate the degree of hydrolysis of starch into glucose in corn syrup (see syrup, corn). It is the percentage of the total solids that have been converted to reducing sugars: the higher the DE, the more sugars and less dextrins are present.
Liquid glucoses are commercially available ranging from 2 DE to 65 DE. A complete acid hydrolysis converts all the starch into glucose but produces bitter degradation products. Glucose syrups above 55 DE are termed ‘high conversion’ (of starch); of 35–55 DE, regular conversion; below 20 DE the products of hydrolysis are maltins or maltodextrins.
Subjects: Medicine and Health.