1 The technology of starch production. - 1. 1 Introduction. - 1. 2 Glucose syrups. - 1. 3 Starch. - 1. 4 Industrial starch recovery. - 1. 5 Conclusion. - 2 Enzymatic production of glucose syrups. - 2. 1 Introduction. - 2. 2 Enzymes for starch modification. - 2. 3 Processing and enzymology. - 2. 4 The future. - 2. 5 Conclusions. - Acknowledgements. - References. - 3 Maltodextrins. - 3. 1 Introduction. - 3. 2 Maltodextrin production. - 3. 3 Properties of maltodextrins. - 3. 4 Analysis of maltodextrins. - 3. 5 Applications of maltodextrins in food and related areas. - 3. 6 Maltodextrin fat replacers. - 3. 7 Specific examples of maltodextrin food applications. - 3. 8 Cyclodextrins. - 3. 9 Conclusions. - References. - 4 Analysis of glucose syrups. - 4. 1 Introduction. - 4. 2 Traditional physical and chemical analyses. - 4. 3 Determinations using chromatographic methods. - References. - 5 Physical and chemical properties of glucose syrups. - 5. 1 Introduction. - 5. 2 Dextrose equivalent (DE). - 5. 3 Degree of polymerisation (DP). - 5. 4 Characterisation of glucose syrups. - 5. 5 Baumé. - 5. 6 Bodying agent. - 5. 7 Brix (degrees Brix). - 5. 8 Boiling point elevation and freezing point depression. - 5. 9 Carbohydrate composition. - 5. 10 Colour formation. - 5. 11 Fermentability. - 5. 12 Foam development and stabilization. - 5. 13 Glaze formation. - 5. 14 Humectancy. - 5. 15 Hygroscopicity. - 5. 16 Molecular weight and DE. - 5. 17 Nutritive solids. - 5. 18 Osmotic pressure and water activity. - 5. 19 Prevention of crystallisation. - 5. 20 Refractive index. - 5. 21 Solubility. - 5. 22 Specific heat. - 5. 23 Specific rotation. - 5. 24 Sweetness. - 5. 25 Viscosity. - 5. 26 Conclusions. - References. - 6 Polyols from starch. - 6. 1 Introduction What are polyols?. - 6. 2 Polyols and their legal status. - 6. 3 General points in the method of manufacture. - 6. 4 Physical and chemicalproperties of polyols. - 6. 5 Organoleptic properties of polyols. - 6. 6 Nutritional aspects of polyols. - 6. 7 Applications of polyols. - 6. 8 Conclusion. - References. - 7 Physiology metabolism and tolerance of digestible and low-digestible carbohydrates. - 7. 1 Introduction. - 7. 2 Carbohydrate digestion. - 7. 3 Low digestible carbohydrates. - 7. 4 Intestinal fermentation and tolerance. - 7. 5 Use of low digestible carbohydrates in confectionery products. - Acknowledgements. - References. - 8 Glucose syrups in the fermentation industries. - 8. 1 Introduction. - 8. 2 Production of food ingredients and additives. - 8. 3 Use of syrups in brewing. - 8. 4 Summary. - References. - 9 Use of glucose syrups in the food industry. - 9. 1 Introduction. - 9. 2 Properties of glucose syrups. - 9. 3 Confectionery. - 9. 4 Dextrose monohydrate in sugar confectionery. - 9. 5 Dextrose applications in sugar confectionery. - 9. 6 Preserves. - 9. 7 Ice cream and frozen desserts. - 9. 8 Bakery products. - 9. 9 Glucose syrup in savoury sauces tomato sauces and salad dressings. - 9. 10 Coffee whiteners. - 9. 11 Dried glucose syrup or maltodextrins (dried starch hydrolysates). - 9. 12 Conclusions. Language: English