Handbook of Starch Hydrolysis Products and their Derivatives

1. Front Matter

   Pages i-xv

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2. The technology of starch production

   • S. Z. Dziedzic, M. W. Kearsley

   Pages 1-25

3. Enzymatic production of glucose syrups

   • H. S. Olsen

   Pages 26-64

4. Maltodextrins

   • J. F. Kennedy, C. J. Knill, D. W. Taylor

   Pages 65-82

5. Analysis of glucose syrups

   • J. A. Wilson, G. A. Mitchell, D. S. J. Spruyt, M. J. P. Vanderbist

   Pages 83-128

6. Physical and chemical properties of glucose syrups

   • M. W. Kearsley, S. Z. Dziedzic

   Pages 129-154

7. Polyols from starch

   • Y. Le Bot, P. A. Gouy

   Pages 155-177

8. Physiology, metabolism and tolerance of digestible and low-digestible carbohydrates

   • D. M. Storey, A. Zumbe

   Pages 178-229

9. Glucose syrups in the fermentation industries

   • D. Wood, T. O’Rourke

   Pages 230-244

10. Use of glucose syrups in the food industry

    • E. B. Jackson

    Pages 245-268

11. Back Matter

    Pages 269-275

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Starch 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.

• carbohydrate
• hydrolysis
• metabolism
• nutrition
• physiology
• processing

• British Sugar Technical Center, Norwich, UK

  M. W. Kearsley, S. Z. Dziedzic

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