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Handbook of Starch Hydrolysis Products and Their Derivatives.

Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because then can be designed to meet many different nutritional and technological requirements. There is a continuosly rising demand for sweeteners of all types for the food and drink industries, from bulk sweeteners derived from natural sources, such as glucose syrups from starch and sugar from sugar beet or cane, to intense synthetic sweeteners.

The Editors point out that whilst both sugar and artificial sweeteners from time to time suffer bad publicity in the tabloid press, starch-based products appear to miss out on this, maybe an added reason for their popularity with food and drink manufacturers. The apparent disadvantage between glucose syrups and sucrose has been redressed by the ability to isomerise high DE (dextrose equivalent) syrups to "high fructose syrups", now a major economic ingredient in the soft drinks industry. Starch hydrolysates can be involved in nonenzymic browning reactions, (Maillard) but this has been resolved by the hydrogenation of glucose syrups, with the added benefit of greater stability.

The success of glucose syrups as food ingredients lies in their flexibility, allowing designer syrups to possess desired levels of osmotic pressure for preservation effects, variable viscosity, sweetness, as well as their contribution to cyrstallization control, inhibition of foaming, lustre of food products, freezing point and fermentation control.

The nine Chapters in this book are contributed by leading experts in their fields and cover: the technology of starch production; enzymatic production of glucose syrups; maltodextrins; analysis of glucose syrups; physical and chemical properties of glucose syrups; polyols from starch; physiology, metabolism and tolerance of digestible and low-digestible carbohydrates; glucose syrups in the fermentation industries; use of glucose syrups in the food industry; and lastly a seven page detailed index.
COPYRIGHT 1996 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1996 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Feb 1, 1996
Previous Article:The Food and Farming Source Book.
Next Article:Enzymes in Food Processing, 2d ed.

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