ABSTRACT
Acknowledgment................................................................................................................ 139
References .......................................................................................................................... 139
Starch hydrolysates are available in a wide variety of compositions, from high molecular
weight products, which are virtually tasteless, to crystalline dextrose (D-glucose), a monosac-
charide with about 60% of the sweetness of sucrose. Enzymes are employed to produce starch
from syrups with a preponderance of maltose or glucose and to isomerize some of the glucose
in high-glucose syrups to fructose, so as to enhance sweetness. There is also a developing
market in hydrogenated starch hydrolysates.
