Starch Hydrolysis – a comprehensive insight


Understanding the range of products obtained by industrial starch hydrolysis processes, their physiochemical properties and industrial use

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Learn how the starch macromolecule is broken down by chemical and enzymatic hydrolysis in an industrial refinery process to obtain syrups and powders of high nutritive value and different grades of sweetness.

Refinery products described here include glucoses, dextrose, maltose, fructose and maltodextrin.

Beyond sweetness these refinery products provide a range of physicochemical properties that are looked at with respect to the commercial interest they find in specific food, pharmaceutical and technical applications.


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