Fructose, 2006-2017 - Glucose, 2006-2017 - Inulin, 2006-2017 - Dextrins
and other modified starches, 2006-2017 - Maize oil, 2006-2017 - Maize starch, 2006-2017 - Manioc starch, 2006-2017 - Potato starch, 2006-2017 - Wheat gluten, 2006-2017 - Wheat starch, 2006-2017 - Tapioca substitutes and tapioca, 2006-2017 - Other starch products, 2006-2017
Sugar can be sucrose, lactose, glucose, syrup and dextrins
Stay away from foods that contain high levels of saturated fat, cholesterol and hidden sources of sugar such as high fructose corn syrup, some dextrins
, or evaporated cane juice.
These starch mashes, now liquefied by SEBstar HTL, produce large amounts of low molecular weight dextrins
that then can be hydrolyzed into fermentable sugars.
Major development trends are based on improving existing grades of excipients; for example, pregelatinized starch has been developed to facilitate the granulation step during the tabletting process; dextrins
have also been developed with better binding properties.
2) are exoacting enzymes that cleave non-reducing chain ends of amylase, amylopectin and glycosidic linkages in amylopectin and results in incomplete degradation of the molecule yielding maltose and [beta]- limit dextrins
A similar conclusion is documented in other sources, such as a French Food Safety Agency report on prebiotics wherein only inulin and FOS are recognized as true prebiotics: several other substances, such as resistant dextrins
, are only presented as candidates (AFSSA, 2005).
Products of this initial phase of intestinal starch assimilation are a mixture of maltose, maltotriose and various limit dextrins
that occur as a result of [alpha]-1,6 branch points (Harmon, 1993).
This ingredient can often be a substitute for all of the corn syrup and a portion of the sucrose in many types of confections, allowing the reduction of sugars and increase of fiber fortification, without sacrificing the same great taste of the traditional counterparts," she said," The outstanding stability of resistant dextrins
facilitates production of candies that may require high temperatures such as hard candies and/or acid stability such as fruit flavored gummies, with no loss of fiber.
In this research, researchers used two dextrins
, one of high solubility and the other of medium solubility, to study their effects on battered, prefried fish nuggets.
larger sized, alpha-limit dextrins
for industrial use, as compared to those generated by previously known alpha-amylases or other starch hydrolytic enzymes.
are absorbed poorly enough to count as fiber on nutrition labels.