169
8
they are highly soluble in water. For example,
foods or beverages with high energy content can
be produced without tasting unpleasantly sweet.
This plays a role, especially in diets and endurance sports. Maltodextrins are hardly used in the
chemical industry.
Cyclodextrins are, as the name suggests,
cyclic oligosaccharides with typically six to eight
α-d-linked glucose units. They are produced
enzymatically from starch, but chemically the
starch is not hydrolyzed. All cyclodextrins can
form inclusion complexes, which makes them
interesting for many applications. Cyclodextrins
therefore have their own chapter in this book
(7 Chap. 10).
8.4.2 Starch Saccharification
Products
Glucose syrups are aqueous solutions of starch
degradation products with a DE value of >20.
They are mainly used in the food industry
tries, while yellowish dextrins are used as adhesives, e.g. for envelopes. Dextrins are also formed
by enzymatic degradation of starch by α-amylases. Dextrins typically have a DE value of less
than 10, so they hardly taste sweet.
After dextrins, maltodextrins are the next
higher level of hydrolyzed, i.e. partially degraded
starch. They therefore differ from dextrins only
by their DE value, which is typically between 10
and 20. Maltodextrins thus have a chain length
of approx. 2–20 glucose units and belong to the
group of oligosaccharides. The name maltodextrin is derived from maltose, a dimer of glucose. Maltodextrins are produced by acid- or
enzyme-catalyzed hydrolysis of native starch
in solution and depend on the application for
which the maltodextrins are produced. Although
these relatively short-chain oligomers have little sweetening power, they are increasingly used
in the food industry. In addition to their thickening properties, maltodextrins are often used
because they can be energetically utilized by the
human body as quickly as glucose. In addition,
. Fig. 8.6 Starch
products
Native starch
Modified starches
Soluble starch
Pregelatinized
starches
Chemically
derivatized starch
Hydrolytically
degraded starches
Partially hydrolyzed
starches
Saccharification
products
• Thinned starch
• Dextrins
• Maltodextrins
• Cyclodextrins
• Glucose syrups
• Glucose
• Glucose-Fructose syrups
• Sorbitol/Isosorbide
Starch esters
Starch ethers
Oxidized starch
products
• Phosphoric acid esters
• Nitrates
• Acetates
• Hydroxyethyl starch
• Carboxymethyl starch
• Diethylammonium ethyl starch
• Carboxyl starch
• Dialdehyde starch/Dicarboxyl
starch
8.4 · Starch Products
8
they are highly soluble in water. For example,
foods or beverages with high energy content can
be produced without tasting unpleasantly sweet.
This plays a role, especially in diets and endurance sports. Maltodextrins are hardly used in the
chemical industry.
Cyclodextrins are, as the name suggests,
cyclic oligosaccharides with typically six to eight
α-d-linked glucose units. They are produced
enzymatically from starch, but chemically the
starch is not hydrolyzed. All cyclodextrins can
form inclusion complexes, which makes them
interesting for many applications. Cyclodextrins
therefore have their own chapter in this book
(7 Chap. 10).
8.4.2 Starch Saccharification
Products
Glucose syrups are aqueous solutions of starch
degradation products with a DE value of >20.
They are mainly used in the food industry
tries, while yellowish dextrins are used as adhesives, e.g. for envelopes. Dextrins are also formed
by enzymatic degradation of starch by α-amylases. Dextrins typically have a DE value of less
than 10, so they hardly taste sweet.
After dextrins, maltodextrins are the next
higher level of hydrolyzed, i.e. partially degraded
starch. They therefore differ from dextrins only
by their DE value, which is typically between 10
and 20. Maltodextrins thus have a chain length
of approx. 2–20 glucose units and belong to the
group of oligosaccharides. The name maltodextrin is derived from maltose, a dimer of glucose. Maltodextrins are produced by acid- or
enzyme-catalyzed hydrolysis of native starch
in solution and depend on the application for
which the maltodextrins are produced. Although
these relatively short-chain oligomers have little sweetening power, they are increasingly used
in the food industry. In addition to their thickening properties, maltodextrins are often used
because they can be energetically utilized by the
human body as quickly as glucose. In addition,
. Fig. 8.6 Starch
products
Native starch
Modified starches
Soluble starch
Pregelatinized
starches
Chemically
derivatized starch
Hydrolytically
degraded starches
Partially hydrolyzed
starches
Saccharification
products
• Thinned starch
• Dextrins
• Maltodextrins
• Cyclodextrins
• Glucose syrups
• Glucose
• Glucose-Fructose syrups
• Sorbitol/Isosorbide
Starch esters
Starch ethers
Oxidized starch
products
• Phosphoric acid esters
• Nitrates
• Acetates
• Hydroxyethyl starch
• Carboxymethyl starch
• Diethylammonium ethyl starch
• Carboxyl starch
• Dialdehyde starch/Dicarboxyl
starch
8.4 · Starch Products