Through wet milling and various physical processes, fiber, germ, protein and milk starch are separated from each other with high purity, and the produced milk starch is converted into glucose syrup during the enzymatic hydrolysis process. Produced glucose syrup contains different amounts of glucose, maltose and other polysaccharides (oligosaccharides). The term dextrose equivalent or DE is considered as an indication of the progress of the hydrolysis process and conversion of starch to dextrose. Starch has zero DE value, while dextrose; The final product of starch hydrolysis has a DE value of 100. DE is a measure of the total reducing sugars in glucose syrup, but it does not indicate the amount of dextrose in the syrup, and the amount of dextrose in a syrup together with other sugars can be determined using an HPLC (high-performance liquid chromatography) device. Glucose is often consumed together with sucrose, dextrose or fructose syrup. A wide range of products of this syrup with different degrees of hydrolysis (DE equivalent) are made to order. Such as glucose syrup DE42, DE45 and DE60