Dextrose equivalent is a term used to describe the level of sweetness in a food product. There are a number of synonyms that are commonly used in connection with this concept, including glucose equivalent, saccharose equivalent, and maltodextrin equivalent. These terms all refer to the relative sweetness of a product when compared to pure glucose or sucrose. Other synonyms for dextrose equivalent include sweetness index and reducing sugar concentration. By understanding these various synonyms, consumers can better interpret the information provided on food labels and make informed choices about the products they purchase and eat.