Hydrolysates starch

Starch hydrolysates Starch industry Starch-iodine Starch-lipid complex... 

Hydrogenated starch hydrolysates (HSH) is a term used to describe a range of products which do not contain sorbitol or maltitol as a primary component, ie, at least 50%. HSH symps contain a distribution of sorbitol, maltitol, and other hydrogenated oligo and polysaccharides. Symps containing maltitol at a level of at least 50% are referred to as Maltitol symps or Maltitol solutions. 

Maltitol, lactitol, isomalt, maltitol solutions (symps), and hydrogenated starch hydrolysates (HSH) have GRAS petitions filed with the FDA and are being sold commercially under self-determined GRAS status. Maltitol, owing to its lower negative heat of solution, is often preferred over mannitol as the... 

Caramel. Officially, the color additive caramel is the dark brown Hquid or soHd material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates dextrose, invert sugar, lactose, malt symp, molasses, starch hydrolysates and fractions thereof, or sucrose. Practically speaking, caramel is burned sugar. 

Starch ethers, 4 720 Starch graft copolymers, 4 722 Starch-granule morphology, 26 273 Starch hydrolysates, hydrogenated, 12 39 Starch industry, enzyme use in, 10 252-253... 

Fig. 3.3 Preparation of polyols (left-hand side cyclic ethers right-hand side dehydroxyhexitols) from starch hydrolysates via a two-step process.

Several variations on these production methods also exist, such as the use of immobilized CGTase (2i, 22), continuous ultrafiltration 23) and the use of isoamylase to increase CD yield. Variations of purification methods include the addition of glucoamylase to degrade non-CD starch hydrolysates to simply separation and the use of various S3mthetic ion exchange resins in chromatographic separations 24-26) and acuity columns (27),... 

By market volume the most important flavour molecule is L-glutamic acid. In 2004, the worldwide annual MSG production was estimated to be amount 1,500,0001 [21]. The amino acid is extensively used as taste enhancer, frequently in conjunction with nucleotides, a flavour impression which is also referred to as umamf, a term derived from the Japanese meaning deliciousness or a savoury or palatable taste. MSG is manufactured by aerobic cultivation of Coryne-bacterium glutamicum on starch hydrolysates or molasses media in large-scale bioreactors (up to 500 m ). Production strains with modified metabolic flux profiles and highly permeable cell walls for an improved product secretion are... 

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