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The standard method of determining the dextrose equivalent is the Lane-Eynon titration, based on the reduction of copper(II) sulfate in an alkaline tartrate solution, [1] an application of Fehling's test. Examples: 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 ...
Reducing form of glucose (the aldehyde group is on the far right). A reducing sugar is any sugar that is capable of acting as a reducing agent. [1] In an alkaline solution, a reducing sugar forms some aldehyde or ketone, which allows it to act as a reducing agent, for example in Benedict's reagent.
Maltodextrins are classified by a dextrose equivalent (DE), [5] [6] a number between 3 and 20 that corresponds to the number of free chain ends in a certain sample. A lower DE value means the polymer chains are longer (contain more glucose units) whereas a higher DE value means the chains are shorter. [6]
Fehling's solution is prepared by combining two separate solutions: Fehling's A, which is a deep blue aqueous solution of copper(II) sulfate, and Fehling's B, which is a colorless solution of aqueous potassium sodium tartrate (also known as Rochelle salt) made strongly alkaline with sodium hydroxide.
The viscosity and sweetness of the syrup depends on the extent to which the hydrolysis reaction has been carried out. To distinguish different grades of syrup, they are rated according to their dextrose equivalent (DE). Most commercially available corn syrups are approximately 1/3 glucose by weight. [citation needed]
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The extent of conversion is typically quantified by dextrose equivalent (DE), which is roughly the fraction of the glycosidic bonds in starch that have been broken. These starch sugars are by far the most common starch based food ingredient and are used as sweeteners in many drinks and foods. They include: