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Handbook of Starch Hydrolysis Products and their Derivatives

Handbook of Starch Hydrolysis Products and their Derivatives


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About the Book

This text covers all aspects of glucose syrup manufacture from starch production and its hydrolysis through to the analysis of finished products. In addition there is extensive coverage of the most important derivatives and related products of glucose syrups and their applications. In particular, emphasis is placed on the novel uses in the food and pharmaceutical industries of starch hydrolysis products which have been known for some time, e.g. maltodextrins, fructose syrups and polyols. The nutritional value of these products, their use in dietetic foods and the legislation governing their use are all detailed. This book should be useful reading for food scientists and technologists, in industry and academia, with an interest in confectionery, sweeteners, beverages, preserves and related products. It should also be an important source of information for those working with starch hydrolysis products in the pharmaceuticals industry.

Table of Contents:
1 The technology of starch production.- 1.1 Introduction.- 1.2 Glucose syrups.- 1.3 Starch.- 1.4 Industrial starch recovery.- 1.5 Conclusion.- 2 Enzymatic production of glucose syrups.- 2.1 Introduction.- 2.2 Enzymes for starch modification.- 2.3 Processing and enzymology.- 2.4 The future.- 2.5 Conclusions.- Acknowledgements.- References.- 3 Maltodextrins.- 3.1 Introduction.- 3.2 Maltodextrin production.- 3.3 Properties of maltodextrins.- 3.4 Analysis of maltodextrins.- 3.5 Applications of maltodextrins in food and related areas.- 3.6 Maltodextrin fat replacers.- 3.7 Specific examples of maltodextrin food applications.- 3.8 Cyclodextrins.- 3.9 Conclusions.- References.- 4 Analysis of glucose syrups.- 4.1 Introduction.- 4.2 Traditional physical and chemical analyses.- 4.3 Determinations using chromatographic methods.- References.- 5 Physical and chemical properties of glucose syrups.- 5.1 Introduction.- 5.2 Dextrose equivalent (DE).- 5.3 Degree of polymerisation (DP).- 5.4 Characterisation of glucose syrups.- 5.5 Baumé.- 5.6 Bodying agent.- 5.7 Brix (degrees Brix).- 5.8 Boiling point elevation and freezing point depression.- 5.9 Carbohydrate composition.- 5.10 Colour formation.- 5.11 Fermentability.- 5.12 Foam development and stabilization.- 5.13 Glaze formation.- 5.14 Humectancy.- 5.15 Hygroscopicity.- 5.16 Molecular weight and DE.- 5.17 Nutritive solids.- 5.18 Osmotic pressure and water activity.- 5.19 Prevention of crystallisation.- 5.20 Refractive index.- 5.21 Solubility.- 5.22 Specific heat.- 5.23 Specific rotation.- 5.24 Sweetness.- 5.25 Viscosity.- 5.26 Conclusions.- References.- 6 Polyols from starch.- 6.1 Introduction — What are polyols?.- 6.2 Polyols and their legal status.- 6.3 General points in the method of manufacture.- 6.4 Physical and chemicalproperties of polyols.- 6.5 Organoleptic properties of polyols.- 6.6 Nutritional aspects of polyols.- 6.7 Applications of polyols.- 6.8 Conclusion.- References.- 7 Physiology, metabolism and tolerance of digestible and low-digestible carbohydrates.- 7.1 Introduction.- 7.2 Carbohydrate digestion.- 7.3 Low digestible carbohydrates.- 7.4 Intestinal fermentation and tolerance.- 7.5 Use of low digestible carbohydrates in confectionery products.- Acknowledgements.- References.- 8 Glucose syrups in the fermentation industries.- 8.1 Introduction.- 8.2 Production of food ingredients and additives.- 8.3 Use of syrups in brewing.- 8.4 Summary.- References.- 9 Use of glucose syrups in the food industry.- 9.1 Introduction.- 9.2 Properties of glucose syrups.- 9.3 Confectionery.- 9.4 Dextrose monohydrate in sugar confectionery.- 9.5 Dextrose applications in sugar confectionery.- 9.6 Preserves.- 9.7 Ice cream and frozen desserts.- 9.8 Bakery products.- 9.9 Glucose syrup in savoury sauces, tomato sauces and salad dressings.- 9.10 Coffee whiteners.- 9.11 Dried glucose syrup or maltodextrins (dried starch hydrolysates).- 9.12 Conclusions.


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Product Details
  • ISBN-13: 9780751402698
  • Publisher: Chapman and Hall
  • Publisher Imprint: Chapman and Hall
  • Height: 235 mm
  • No of Pages: 275
  • Width: 155 mm
  • ISBN-10: 0751402699
  • Publisher Date: 31 Dec 1995
  • Binding: Hardback
  • Language: English
  • Returnable: N


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