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Home > Art, Film & Photography > Starch: Glucose, Corn Syrup, High-Fructose Corn Syrup, Waxy Corn, Resistant Starch, Cyclodextrin, Amylose, Modified Starch, Hydroxyethyl Starch
Starch: Glucose, Corn Syrup, High-Fructose Corn Syrup, Waxy Corn, Resistant Starch, Cyclodextrin, Amylose, Modified Starch, Hydroxyethyl Starch

Starch: Glucose, Corn Syrup, High-Fructose Corn Syrup, Waxy Corn, Resistant Starch, Cyclodextrin, Amylose, Modified Starch, Hydroxyethyl Starch


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About the Book

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 30. Chapters: Glucose, Corn syrup, High-fructose corn syrup, Waxy corn, Resistant starch, Cyclodextrin, Amylose, Modified starch, Hydroxyethyl starch, Maltose, Maltitol, Potato starch, Amylopectin, Maltodextrin, Corn starch, Starch gelatinization, Pentastarch, Hydrogenated starch hydrosylate, Waxy potato starch, Retrogradation, Erythronium japonicum, Dextrose equivalent, Hydroxypropyl distarch phosphate, Phosphated distarch phosphate, Amylomaize, Acetylated distarch adipate, Dialdehyde starch. Excerpt: High-fructose corn syrup (HFCS) - also called glucose-fructose syrup in the UK, glucose/fructose in Canada, and high-fructose maize syrup in other countries - comprises any of a group of corn syrups that has undergone enzymatic processing to convert some of its glucose into fructose to produce a desired sweetness. In the United States, consumer foods and products typically use high-fructose corn syrup as a sweetener. It has become very common in processed foods and beverages in the U.S., including breads, cereals, breakfast bars, lunch meats, yogurts, soups and condiments. According to the USDA, 24% of HFCS consists of water, and the rest sugars. The most widely used varieties of high-fructose corn syrup are: HFCS 55 (mostly used in soft drinks), approximately 55% fructose and 42% glucose; and HFCS 42 (used in many foods and baked goods), approximately 42% fructose and 53% glucose. HFCS-90, approximately 90% fructose and 10% glucose, is used in small quantities for specialty applications, but primarily is used to blend with HFCS 42 to make HFCS 55. In the U.S., HFCS is among the sweeteners that have primarily replaced sucrose (table sugar) in the food industry. Factors for this include governmental production quotas of domestic sugar, subsidies of U.S. corn, and an import tariff on foreign sugar; all of which combine to raise the p...


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Product Details
  • ISBN-13: 9781157624639
  • Publisher: Books LLC, Wiki Series
  • Publisher Imprint: Books LLC, Wiki Series
  • Height: 246 mm
  • No of Pages: 32
  • Spine Width: 2 mm
  • Weight: 77 gr
  • ISBN-10: 1157624634
  • Publisher Date: 30 Aug 2011
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Sub Title: Glucose, Corn Syrup, High-Fructose Corn Syrup, Waxy Corn, Resistant Starch, Cyclodextrin, Amylose, Modified Starch, Hydroxyethyl Starch
  • Width: 189 mm


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