Sweeteners, from starch viscosity

Constit. of corn starch. Amylolysis prod, from starch. Maltooligosaccharide mixtures are important food additives (sweeteners, gelling agents and viscosity modifiers). [a]o +182 (e, 1 in H2O). 

Com, tapioca, potato and wheat starches are the most commonly used starches in the US and Europe. In the US, 95% of the starch is made from corn, an amount representing 3.4% of the total com crop, excluding that wet-milled to make sweeteners (see Chapter 22) and alcohol11124 (see Chapter 2). In Europe, about 60% of the starch produced is made from com and about 20% each from potato and wheat.12 In select regions, rice, sorghum, arrowroot, sago and other starches are also used. The relative utility of these starches in foods is a function of differences in viscosity, stability to... 

Constit. of corn syrup. Product of action of a-amylase on starch. Also isol. from Streptomyces sp. Maltooligosaccharide mixtures are important food additives (sweeteners, gelling agents and viscosity modifiers). Exhibits antimicrobial activity against Erwinia carotovora. Amorph. Sol. H2O, MeOH fairly sol. EtOH, 2-propa-nol, butanol poorly sol. Mc2CO, hexane. Mp 169.5-173° dec. [a]o +165.5 (c, 5.0 in H2O). Md +177 (H2O). 

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