Search results
Results from the WOW.Com Content Network
Maltitol is a disaccharide produced by hydrogenation of maltose obtained from starch. Maltitol syrup, a hydrogenated starch hydrolysate, is produced by hydrogenating corn syrup, a mixture of carbohydrates produced from the hydrolysis of starch. This product contains between 50% and 80% maltitol by weight.
Milk alternatives vary quite a bit in texture, from thick and creamy soy milk or canned coconut milk to thinner and more watery options like rice, almond, hemp, and flax milk.
For example, milk sugar (lactose) is a disaccharide made by condensation of one molecule of each of the monosaccharides glucose and galactose, whereas the disaccharide sucrose in sugar cane and sugar beet, is a condensation product of glucose and fructose. Maltose, another common disaccharide, is condensed from two glucose molecules. [7]
Lactose, or milk sugar, is a disaccharide composed of galactose and glucose and has the molecular formula C 12 H 22 O 11. Lactose makes up around 2–8% of milk (by mass). The name comes from lact (gen. lactis ), the Latin word for milk, plus the suffix -ose used to name sugars.
Dextrins are mixtures of polymers of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases , as during digestion in the human body and during malting and mashing in beer brewing [ 3 ] or by applying dry heat under acidic conditions ( pyrolysis or roasting ).
However, disaccharides, as well as longer polysaccharides (up to nine glucose units), are also present. The disaccharide fraction of IMO consists mainly of α(1,6)-linked isomaltose, while maltotriose, panose, and isomaltotriose make up the trisaccharide fraction. A mixture of isomaltotetraose, isomaltopentaose, maltohexaose, maltoheptaose, and ...
Here are seven cheats to make cake mix taste like you made it from scratch. They'll never know. Promise. See the ingredients below (we bet you've never thought about No. 5):
A definition of a digestion-resistant maltodextrin is: "Resistant maltodextrin/dextrin is a glucose oligosaccharide. Resistant maltodextrin and dextrin products are composed of non-digestible oligosaccharides of glucose molecules that are joined by digestible linkages and non-digestible α-1,2 and α-1,3 linkages."