• A wide range of syrups and powders can be obtained by starch hydrolysis covering a full carbohydrate spectrum of mono-, di-, tri-, oligo-, and polysaccharides.
  • The starch hydrolysate obtained by the refinery process is characterised by the extent to which the starch hydrolysis reaction has been allowed to proceed and the applied acid and/or enzymatic reaction conditions.
  • The degree of conversion of the glucose polymer starch into its monomeric sugar dextrose is expressed as dextrose equivalent (DE). The further the hydrolysis process proceeds, the more reducing sugars are produced, and the higher the DE.
  • The hydrolysis of starch from economically important crops such as corn, wheat, and tapioca has made it possible to use extensively nutritive carbohydrate sweeteners as economical sources of sweetness and additional functionalities in food and non-food applications.
  • The variety and complexity of today’s products derived from starch hydrolysis were made available by the technological advances in the use of immobilised enzymes and industrial scale chromatography of the last decades.