Definition
Dextrose equivalence is a parameter that expresses the degree of hydrolysis of starches and carbohydrates derived from them.
Introduction - Let's briefly remember how carbohydrates are divided into:
- monosaccharides: commonly and very generically called "sugars", or more correctly simple carbohydrates; they represent precisely the simplest units, from the concatenation of which gradually more complex carbohydrates are formed; glucose (or dextrose), fructose, galactose, etc. are typical examples.
- oligosaccharides: also defined as simple carbohydrates, they consist of the concatenation of several monosaccharides (from two units - in this case we are talking about disaccharides - up to a maximum of 20 monomers); lactose (glucose + galactose) are typical examples, maltose (glucose + glucose), maltotriose (glucose + glucose + glucose) and dextrins (5-10 glucose units).
- polysaccharides: often called "complex carbohydrates", they are characterized by the union of a large number of monosaccharides; starch and glycogen are the most common complex carbohydrates.
Dextrose equivalence is expressed with a numerical value ranging from 0 (complex starch) to 100 (glucose); this number depends on the length of the monomers present in the starch and its hydrolysis products.
- The HIGHER is the dextrose equivalence (DE close to 100), the LOWER is the length of the carbohydrate chain (greater degree of hydrolysis)
- The LOWER the dextrose equivalence (DE close to 0), the GREATER the length of the glucose chain (lower degree of hydrolysis)
For what has been said, glucose is characterized by the maximum dextrose equivalence (DE = 100) while the value is very low in starch (DE tending to 0). Dextrose equivalence increases as the "starch is" broken down "( hydrolyzate) into smaller chains; it will therefore be greater in maltodextrins and gradually even greater in dextrins, maltotriose, maltose and glucose
In technical terms, dextrose equivalence is a measure of the amount of reducing sugars present in a carbohydrate, expressed as glucose (or dextrose if you prefer), per 100 grams of dry matter of the product. For example, a maltodextrin with a DE equal to 10 has a reducing capacity equal to 10% of that of dextrose.
Importance of dextrose equivalence in the food industry
Dextrose equivalence is a very important parameter for the food industry, so much so that it is part of the regulation of particular foods, such as glucose syrup, which by law must have a dextrose equivalence within a range of predetermined values.
In fact, as the dextrose equivalence increases, the sweetness of the product, its solubility, fermentability, the risk of browning and the ability to lower the freezing point also increase (a particularly important aspect in the confectionery industry). Conversely, low DE polymers are less soluble, less sweet, more viscous and have no effect on the freezing point, at the most they raise it.
Dextrose equivalence and carbohydrate supplements
In clinical and sports nutrition, dextrose equivalence is used as a general parameter to evaluate the glycemic index of carbohydrate products, generically known as maltodextrins.
For what has been said, the higher the Dextrose-Equivalence value, the shorter the monosaccharide chains present in the product; at least theoretically, therefore, products with high DE will have a higher glycemic index than those with low DE, since there will be fewer digestive commitments to transform them into absorbable monosaccharides. However, it should be noted that the glycemic index of maltodextrins and refined starch derivatives is always high, similar to that of glucose even in the case of low dextrose equivalence. We are in fact talking about extremely refined carbohydrates, devoid of the most important elements (such as fibers, fats, proteins and anti-nutritional factors) capable of lowering the glycemic index. Furthermore, it was seen as solutions rich in dextrose, by virtue of the osmotic effect (recall of water in the digestive system) are absorbed more slowly than isocaloric solutions of starch hydrolysates, even very complex ones such as vitargo (which is distinguished by the presence of numerous branching points, with high percentages of amylopectin, another fundamental element in decree its high glycemic index despite its very low dextrose equivalence).
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