-
whisky and biofuel. In addition,
sugars produced from
processed starch are used in many
processed foods.
Mixing most
starches in warm
water produces a paste...
- as milk
sugar (lactose), cane
sugar (sucrose), maltose, cellulose, glycogen, etc.
Dextrose is
commonly commercially manufactured from
starches, such as...
- kernel. Corn
starch is a
common food ingredient,
often used to
thicken sauces or soups, and to make corn
syrup and
other sugars. Corn
starch is versatile...
-
substitute for
granulated sugar.
Canadian regulations limit powdered sugar to 5%
starch or an
anticaking agent.
Caster sugar (also
referred to as superfine...
-
gelatinization temperature of
starch depends upon
plant type and the
amount of
water present, pH,
types and
concentration of salt,
sugar, fat and
protein in the...
-
amylose homologous series, the key
structural motif of
starch. When beta-amylase
breaks down
starch, it
removes two
glucose units at a time,
producing maltose...
-
monosaccharides (>2) are not
regarded as
sugars and are
called oligosaccharides or polysaccharides.
Starch is a
glucose polymer found in plants, the...
-
saccharide (from
Ancient Gr**** σάκχαρον (sákkharon) '
sugar'), a
group that
includes sugars,
starch, and cellulose. The
saccharides are
divided into four...
-
Hydrogenated starch hydrolysates (HSHs), also
known as
polyglycitol syrup (INS 964), are
mixtures of
several sugar alcohols (a type of
sugar substitute)...
-
Neglected and
underutilised crops are
domesticated plant species used for food, medicine, trading, or
cultural practices within local communities but not...
