Premium
Starch as a Source of Sweetners . The Actual Situation in the United States of America
Author(s) -
Whistler Roy L.
Publication year - 1973
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19730251209
Subject(s) - maltotriose , maltose , maltitol , glucose 6 phosphate isomerase , starch , glucose syrup , high fructose corn syrup , fructose , chemistry , food science , hydrolysis , corn syrup , corn starch , isomaltose , enzyme , biochemistry , sucrose , sugar
It is apparent that in the USA a significant trend is underway in the sweetener field. An economic process has now been developed to commercially hydrolyze a starch slurry to D‐glucose with glucoamylase enzyme and to convert the D‐glucose to a mixture of approximately equal parts of D‐glucose and D‐fructose with isomerase enzyme. Apart from isomerase converted corn syrups, the other sugars derived from starch, such as corn syrups and sugars and crystalline dextrose as well as maltose, maltotriose and maltitol are important sweetners.