You may have already noticed "DE 10 maltodextrin", "DE 15", or "DE 18" on some food supplement or sports drink labels. But what does this value actually mean?
Dextrose equivalent, often abbreviated to DE, is a widely used indicator in the food industry and sports nutrition. However, its role remains poorly understood. Between digestion speed, choosing an energy drink, and managing carbohydrate intake, this measurement provides useful information, provided you know how to interpret it correctly.
What is Dextrose Equivalent (DE)?
Definition of dextrose equivalent
The dextrose equivalent (DE) is a value that indicates the percentage of reducing sugars in a starch hydrolysate (such as a glucose syrup), relative to pure dextrose.
To understand this definition, we need to go back to the structure of starch. It is a carbohydrate composed of long chains of glucose molecules.
During hydrolysis (a chemical process carried out using enzymes or acids), these chains are progressively broken down into shorter units.
The resulting product, called starch hydrolysate, is a complex mixture of carbohydrates of various sizes, some of which (reducing sugars) have reducing power.
DE precisely measures the proportion of these reducing sugars in a starch hydrolysate.
What this simply means:
- Starch: long chain of glucose, initial form
- Hydrolysis: chemical or enzymatic fragmentation of these chains
- Hydrolysate: mixture of carbohydrates obtained after processing
- DE: indicator of the level of fragmentation and processing of starch
Why DE is used
This measurement is mainly used to classify starch-derived products, such as maltodextrins and glucose syrups, according to their level of hydrolysis.
According to Sun et al. (2010), DE allows for product standardization and the description or prediction of some of their functional properties, such as viscosity, solubility, sweetness, and water absorption capacity, among others.
For you, the consumer, understanding this parameter allows you to better choose certain nutritional products and food supplements according to your goals.
Dextrose Equivalent and glucose: what is the relationship?
Pure glucose or dextrose
Pure glucose is the absolute reference with a DE of 100.
Conversely, intact unprocessed starch has a DE of less than 1.
Between these two extremes, DE gradually increases as the starch is hydrolyzed, meaning its long glucose chains are fragmented into increasingly shorter units.
Thus, the higher the degree of hydrolysis, the more the product tends to resemble glucose behavior. In practice, this generally results in better dissolution in water, a sweeter taste, and a more fluid texture. However, these characteristics may vary depending on the overall composition of the product.
How is Dextrose Equivalent calculated?
The principle of DE calculation
Without going into technical details, remember that the dextrose equivalent calculation is based on standardized methods that evaluate the quantity of reducing sugars present in a product, reported per 100g of dry matter.
The theoretical value of the dextrose equivalent is inversely related to the average size of the carbohydrate chains: the shorter the molecules, the higher the DE (Rong et al., 2009).
The Dextrose Equivalent scale
Here are some practical benchmarks to help you understand:
- Native starch: DE less than 1
- Maltodextrins: DE between 3 and 20
- Glucose syrups: DE greater than 20
- Pure glucose: DE of 100
This scale helps you understand the stage of transformation of the product you are buying.
Concrete examples of DE
A DE 6 maltodextrin still contains mainly relatively long carbohydrate chains.
A DE 19 maltodextrin is more hydrolyzed and contains shorter fragments.
A glucose syrup generally has a DE greater than 20.
What is the importance of Dextrose Equivalent in sports nutrition?
Impact of DE on absorption rate
In sports nutrition, DE appears on the labels of many products: maltodextrin powders, glucose syrups, effort drinks, energy gels.
This value reflects the level of starch fragmentation, but it does not directly tell you the rate at which carbohydrates will pass from your intestine into the blood.
Dextrose equivalent has no proven direct effect on the intestinal absorption of carbohydrates. This mainly depends on the total amount of carbohydrates consumed, the presence of other nutrients, and the capacity of intestinal transporters (Jeukendrup, 2017).
Influence on blood sugar and energy
Dextrose equivalent is different from the glycemic index of a product. Even if more hydrolyzed carbohydrates can be absorbed quickly, the impact on blood sugar depends mainly on many factors such as digestion, the dose consumed, and the overall formulation. Thus, two products with different DEs can cause similar glycemic responses.
Use in energy drinks and sports supplements
International recommendations advocate an intake of 30 to 90 grams of carbohydrates per hour during prolonged endurance efforts. To achieve these quantities without causing digestive problems, most sports nutrition strategies consist of combining several carbohydrate sources. This is why certain formulations combine carbohydrates with varied DEs to optimize energy concentration, solubility, and digestive comfort.
Dextrose Equivalent and maltodextrin: understanding the link
What is maltodextrin?
Maltodextrin comes from the partial hydrolysis of a starch. In other words, corn, wheat, potato, or cassava starch is fragmented in a controlled manner to obtain shorter chains. The result is a white, easily soluble powder, which is between complete starch and pure glucose.
Why maltodextrin has a variable DE
Regardless of the plant origin, the principle remains the same: DE indicates the degree of transformation of the initial starch. The more extensive the hydrolysis, the shorter the chains, and the higher the DE. A manufacturer can therefore produce maltodextrins with different DE levels depending on the intended use. A DE 6 maltodextrin will be more suitable for certain uses than a DE 19 maltodextrin, even if both come from the same starting starch.
How DE influences maltodextrin properties
When the DE is low, maltodextrin retains more long chains from starch. In practice, this often means a less sweet taste and a theoretically more gradual release of energy. Conversely, a high DE gives a product that is sweeter, more soluble, and closer to the physicochemical behavior of glucose.
According to a study published in the Journal of Food Science, low DE maltodextrins have higher glass transition temperatures and viscosity than high DE maltodextrins.
Be careful though: this relationship remains theoretical. Other factors come into play in your body's response, such as the overall composition of your meal or drink, the quantities consumed, and your current physiological state.
How to choose the right DE according to your needs?
High DE: fast energy
Looking to maximize your energy intake for bulking? Do you want to quickly replenish your reserves after an intense workout? High DE products can be suitable for these situations. Their sweeter taste and solubility facilitate the preparation of carbohydrate-concentrated drinks.
Low DE: gradual energy
If you are going for a long run of several hours or an ultra-trail, it may be preferable to opt for a lower DE maltodextrin. Many runners and cyclists report better digestive tolerance with this type of product, especially when consuming large quantities of carbohydrates during exercise.
Choosing the DE adapted to your sports objective
For a short and intense effort, you do not necessarily need an energy drink: your glycogen reserves are usually sufficient.
However, for an event exceeding 90 minutes such as a marathon or a long bike ride, carbohydrate intake becomes strategic. You must consume a drink containing carbohydrates that your body will use as an energy source.
In practice, if you prepare your own effort drink, you can combine a DE 10-15 maltodextrin with a fructose source to improve tolerance and increase total carbohydrate intake.
Applications of Dextrose Equivalent in the food industry
Use in food supplements
Manufacturers of sports supplements select the DE according to the product's objective. A powder intended for immediate muscle recovery will often contain relatively high DE carbohydrates to promote an insulin peak and facilitate the transport of nutrients to the muscles. Conversely, a product designed to maintain energy for several hours will prioritize sources with a more moderate DE.
Use in energy drinks
The isotonic drinks you find in supermarkets or specialized stores frequently contain medium DE maltodextrins. This value represents a compromise between energy concentration and ease of digestion. The most elaborate formulas combine several types of carbohydrates to optimize both energy intake and digestive comfort.
Use in food products
Beyond sports, maltodextrins are also used in the traditional food industry as texturizing agents, flavor carriers, or partial sweeteners.
You can find them in instant soups, certain sauces, and even baked goods. According to observations by Jauhari et al. (2025), the DE of maltodextrin affects the powder structure, surface oil ratio, and oxidation stability during spray drying encapsulation.
Advantages and disadvantages of different DE levels
Advantages of high DEs
A high DE offers several practical advantages: rapid dissolution in water, concentrated energy supply, ease of formulation. For someone looking to rapidly increase their caloric intake, particularly in the context of bulking, these products simplify the preparation of carbohydrate-rich drinks.
Advantages of low DEs
Low DE maltodextrins offer a less sweet taste, appreciated by those who do not like overly sweet drinks during exercise. Their lower osmolality can also reduce the risk of digestive problems when consuming large quantities of carbohydrates over several hours.
Limitations and precautions
Whatever the DE value, keep in mind that these are relatively fast-absorbing carbohydrates. Excessive consumption outside of any sports context can contribute to a high glycemic load in your diet. According to a review published in Critical Reviews in Food Science and Nutrition, the systematic replacement of whole foods with processed products rich in maltodextrins does not constitute an optimal long-term nutritional strategy.
Therefore, adjust your intake to your actual energy expenditure. If you train regularly and intensively, these products naturally find their place in your diet. However, for a sedentary person, prioritize less processed carbohydrate sources.
FAQ: Dextrose Equivalent
What is Dextrose Equivalent?
Dextrose equivalent represents a measure of the degree of transformation of a starch. Expressed as a percentage, it indicates how much the long starch chains have been fragmented into smaller units. This value helps characterize the functional properties of the product.
What is the DE of glucose?
Glucose, by definition, has a DE of 100. It is the absolute reference on the scale. All other products are compared to this standard value.
Which DE to choose for sport?
The choice depends on your personal preferences and digestive tolerance. For short-duration endurance sports, DE is not very important. For long outings, test different values (between 6 and 19) to find the one that suits you best. Many athletes appreciate medium DE maltodextrins (10-15) for their compromise between effectiveness and comfort.
What is the difference between maltodextrin and glucose?
Maltodextrin is composed of several glucose units linked together, forming chains of varying lengths depending on the DE. Glucose is a single molecule, directly absorbable. Maltodextrin must first be broken down into glucose during digestion, but this step is usually very fast.
Is a higher DE always better?
No, there is no universally better DE. A high DE is suitable for certain uses (concentrated energy intake, rapid replenishment of reserves), while a lower DE may be preferable for other situations (prolonged effort, digestive sensitivity). The optimal choice depends on your specific context of use.
Why is DE important?
If you practice an endurance sport like cycling, triathlon, or running, you have probably already consumed a drink containing maltodextrin. The dextrose equivalent helps you understand the level of processing of the product you are buying. While it does not directly predict the impact on your blood sugar or performance, it provides useful information on the product's characteristics: taste, solubility, and how it behaves in your body. This information allows you to make more informed choices.
Conclusion
The dextrose equivalent is therefore not a magic formula for optimizing your performance. It is one tool among others to better understand the products you use.
In sports nutrition, the essential thing is to test different options during your training to identify what suits you best. Your digestive tolerance, taste preferences, and athletic goals matter more than any theoretical number. Use DE as a guide, but rely primarily on your feelings and results.
Bibliography
Elsevier. (n.d.). Dextrose equivalent. In ScienceDirect Topics. https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/dextrose-equivalent
Dean, E., Osborne, A., Subar, D., Hendrickse, P., & Gaffney, C. J. (2025). Comparative effects of a glucose–fructose bar, glucose–fructose hydrogel and maltodextrin gel on carbohydrate oxidation and sprint performance in Tier 2 athletes. Experimental Physiology. https://doi.org/10.1113/EP093136
Hofman, D. L., van Buul, V. J., & Brouns, F. J. (2016). Nutrition, health, and regulatory aspects of digestible maltodextrins. Critical Reviews in Food Science and Nutrition, 56(12), 2091–2100. https://doi.org/10.1080/10408398.2014.940415
Sun, J., Zhao, R., Zeng, J., Li, G., & Li, X. (2010). Characterization of dextrins with different Dextrose Equivalents. Molecules (Basel, Switzerland), 15(8), 5162–5173. https://doi.org/10.3390/molecules15085162
Rong, Y., Sillick, M., & Gregson, C. M. (2009). Determination of dextrose equivalent value and number average molecular weight of maltodextrin by osmometry. Journal of food science, 74(1), C33–C40. https://doi.org/10.1111/j.1750-3841.2008.00993.x
Jeukendrup A. E. (2017). Training the Gut for Athletes. Sports medicine (Auckland, N.Z.), 47(Suppl 1), 101–110. https://doi.org/10.1007/s40279-017-0690-6
Jauhari, A. K. P., Lucenko, V., Corstens, M. N., Wilms, P. F. C., & Schutyser, M. A. I. (2025). Encapsulating volatiles by spray drying: The choice of dextrose equivalent influences d-limonene retention via skin formation and particle morphology. Current research in food science, 11, 101224. https://doi.org/10.1016/j.crfs.2025.101224
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