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Dextrose Equivalence (D.E.)
Dextrose Equivalence (D.E.). A measure of the reducing sugar (q.v.) content of corn syrup (q.v.), or any other natural sweetener, calculated as dextrose (q.v.) and expressed as percent of the total dry substance. It is indicative of the extent to which corn starch (q.v.) has been converted into dextrose, with higher D.E. values denoting more complete starch conversion (q.v.). Corn syrups used by bakers normally are classified by their D.E.