Handbook of Starch Hydrolysis Products and their DerivativesStarch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and technological requirements. This book covers all aspects of starch production, from its hydrolysis to the analysis of the finished product. In addition, the most important derivatives of starch hydrolysis products are described and their applications in the food and, increasingly pharmaceutical industries are detailed. This book is essential reading for industrial food scientists and technologists, particularly those in processing and will be of interest to those involved in the formulation of pharmaceutical products. It is also a valuable reference source for food scientists and nutritionists in academic research institutes. |
Contents
1 | |
3 | |
Enzymatic production of glucose syrups | 26 |
9 | 81 |
References | 127 |
Polyols from starch | 155 |
P A Gouy Roquette Frères F62136 Lestrem France | 174 |
Other editions - View all
Handbook of Starch Hydrolysis Products and their Derivatives M.W. Kearsley,S.Z. Dziedzic Limited preview - 1995 |
Handbook of Starch Hydrolysis Products and their Derivatives S.Z. Dziedzic,M.W. Kearsley No preview available - 2012 |
Handbook of Starch Hydrolysis Products and Their Derivatives S. Z. Dziedzic,M. W. Kearsley No preview available - 1995 |
Common terms and phrases
absorbed absorption acid amylopectin amylose analysis anion applications Baumé Beaugerie bulk sweeteners carbohydrate CH2OH CH₂OH CH₂OH chemical chocolate chromatography colon colour column composition concentration confectionery consumption containing Corn Refiners Association crystalline cyclodextrin detector dextrose diarrhoea disaccharide dosage dose dry substance effect eluent elution enzyme fermentation Figure fructose Fungamyl g maltitol glucose syrup gluten granule high maltose syrup higher HPLC humectant hydrogenated glucose syrup hydrolysis increase industry ingestion ion exchange isomalt isomerization Kearsley lactitol levels Lycasin maize maltitol maltitol syrup maltodextrins maltose maltotriose mannitol manufacture method moisture molecular weight molecules obtained OH OH OH oligosaccharides osmotic polymers polyols polysaccharides Promozyme properties protein reaction reduced refractometer resin saccharification sample separation small intestine solids content solubility solution sorbitol specific stability standard starch hydrolysates starch source sucrose sugar alcohols sweetness symptoms Table tapioca temperature typical viscosity wheat starch xylitol