Powdered Glucose (or Atomized Glucose) and Dextrose Powder

Glucose syrup is obtained from the hydrolysis of starch (water plus an acid), most commonly cornstarch. Glucose syrup is categorized according to its Dextrose Equivalent (DE). The DE stands for how much of the starches have been broken down into simple sugars. Dextrose is one of the main components of starch, so the DE of any given glucose syrup will give us an approximate number of how many (in percentage) of the bonds in the starch have been broken down to dextrose. Pure dextrose has a DE of 100 (or 100 percent), while the most commonly available glucose syrup will be close to 42 or 43 percent. The higher the DE in a sugar, the sweeter it will be and the more it will depress the freezing point of a liquid.