starch syrup

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Related to starch syrup: Glucose syrup

starch syrup



(ˈglu koʊs)

1. a simple sugar, C6H12O6, that is a product of photosynthesis and is the principal source of energy for all living organisms: concentrated in fruits and honey or readily obtainable from starch, other carbohydrates, or glycogen.
2. a syrup containing dextrose, maltose, and dextrine, obtained by the incomplete hydrolysis of starch.
[1830–40; < French < Greek glykýs sweet]
glu•cos′ic, adj.
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References in periodicals archive ?
Trehalose was not used in the food industry until about 2000 when the Hayashibara company, originally a starch syrup manufacturer, discovered a way to inexpensively extract large amounts of trehalose from starch.
With the test, it is now possible to know with 95 percent accuracy if coffee is pure or has been tampered with, either with corn, barley, wheat, soybeans, rice, beans, acai seed, brown sugar or starch syrup.
The IOAA's concern is that the companies selling agave syrup, also used in cakes and cookies, are secretly adding cheap corn or starch syrup and beet or cane sucrose as a way of boosting their profit margin.