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 (dextros...
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http://en.wikipedia.org/wiki/Dextrose_equivalent
(from the article `cereal processing`) ...to complete the change to dextrose. Modern syrups and crystalline dextrose are made by continuous processes. The degree of conversion of the ...
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http://www.britannica.com/eb/a-z/d/40
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