Dextrose Equivalent Measurements on Commercial Syrups

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Abstract
The difficulties in the calculation of the dextrose equivalent of industrially prepared syrups from HPLC and Freezing Point Depression measurements arise from the unknown molecular weight distribution of the oligo‐ and polysaccharides. We therefore investigated the influence of the molecular weight distribution of acid‐enzymatic, enzymatic‐enzymatic prepared syrups on the results of the Lane‐Eynon oxydation‐reduction titration, HPLC and Freezing Point Depression measurements.

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