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- Dextrose_equivalent abstract "Dextrose equivalent (DE) is a measure of the amount of reducing sugars present in a sugar product, relative to dextrose (a.k.a. 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 (which has a DE of 100). Maltose, a disaccharide made of two glucose (dextrose) molecules has a DE of 52, correcting for the water loss in molecular weight when the two molecules are combined (180/342). Sucrose actually has a DE of zero even though it is a disaccharide, because both reducing groups of the monosaccharides that make it are connected, so there are no remaining reducing groups. For solutions made from starch, it is an estimate of the percentage reducing sugars 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: starch is close to zero, glucose/dextrose is 100 (percent), dextrins varies between 1 and 13, maltodextrins varies between 3 and 20 glucose syrups 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 × DP = 120. The standard method of determining DE is the Lane-Eynon titration, based on the reduction of copper(II) sulfate in an alkaline tartrate solution,p. 230 an application of Fehling's test.".
- Dextrose_equivalent wikiPageID "26107799".
- Dextrose_equivalent wikiPageLength "2267".
- Dextrose_equivalent wikiPageOutDegree "21".
- Dextrose_equivalent wikiPageRevisionID "648317489".
- Dextrose_equivalent wikiPageWikiLink Aldehyde.
- Dextrose_equivalent wikiPageWikiLink Category:Food_science.
- Dextrose_equivalent wikiPageWikiLink Category:Starch.
- Dextrose_equivalent wikiPageWikiLink Copper(II)_sulfate.
- Dextrose_equivalent wikiPageWikiLink Degree_of_polymerisation.
- Dextrose_equivalent wikiPageWikiLink Degree_of_polymerization.
- Dextrose_equivalent wikiPageWikiLink Dextrin.
- Dextrose_equivalent wikiPageWikiLink Dextrose.
- Dextrose_equivalent wikiPageWikiLink Dry_basis.
- Dextrose_equivalent wikiPageWikiLink Fehlings_solution.
- Dextrose_equivalent wikiPageWikiLink Fehlings_test.
- Dextrose_equivalent wikiPageWikiLink Glucose.
- Dextrose_equivalent wikiPageWikiLink Glucose_syrup.
- Dextrose_equivalent wikiPageWikiLink Hydrolyse.
- Dextrose_equivalent wikiPageWikiLink Hydrolysis.
- Dextrose_equivalent wikiPageWikiLink Maltodextrin.
- Dextrose_equivalent wikiPageWikiLink Redox.
- Dextrose_equivalent wikiPageWikiLink Reducing_sugar.
- Dextrose_equivalent wikiPageWikiLink Starch.
- Dextrose_equivalent wikiPageWikiLink Sucrose.
- Dextrose_equivalent wikiPageWikiLink Tartrate.
- Dextrose_equivalent wikiPageWikiLinkText "Dextrose equivalent".
- Dextrose_equivalent wikiPageWikiLinkText "dextrose equivalency (DE)".
- Dextrose_equivalent wikiPageWikiLinkText "dextrose equivalent".
- Dextrose_equivalent hasPhotoCollection Dextrose_equivalent.
- Dextrose_equivalent wikiPageUsesTemplate Template:Chem-stub.
- Dextrose_equivalent wikiPageUsesTemplate Template:Reflist.
- Dextrose_equivalent subject Category:Food_science.
- Dextrose_equivalent subject Category:Starch.
- Dextrose_equivalent hypernym Measure.
- Dextrose_equivalent type Polysaccharide.
- Dextrose_equivalent type Work.
- Dextrose_equivalent type Ingredient.
- Dextrose_equivalent type Polysaccharide.
- Dextrose_equivalent type Science.
- Dextrose_equivalent comment "Dextrose equivalent (DE) is a measure of the amount of reducing sugars present in a sugar product, relative to dextrose (a.k.a. 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 (which has a DE of 100). Maltose, a disaccharide made of two glucose (dextrose) molecules has a DE of 52, correcting for the water loss in molecular weight when the two molecules are combined (180/342).".
- Dextrose_equivalent label "Dextrose equivalent".
- Dextrose_equivalent sameAs Dextrose-Äquivalent.
- Dextrose_equivalent sameAs Destrosio_equivalenza.
- Dextrose_equivalent sameAs m.0b6jckd.
- Dextrose_equivalent sameAs Q1207253.
- Dextrose_equivalent sameAs Q1207253.
- Dextrose_equivalent wasDerivedFrom Dextrose_equivalent?oldid=648317489.
- Dextrose_equivalent isPrimaryTopicOf Dextrose_equivalent.