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 dextrose equivalent value (DE) A term used to indicate the degree of hydrolysis of starch into glucose syrup. It is the percentage of the total solids that have been converted to reducing sugars; the higher the DE, the more sugars and fewer dextrins are present. Liquid glucoses are commercially available ranging from 2 DE to 65 DE. 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); 35–55, regular conversion; below 20 the products of hydrolysis are maltins or maltodextrins.