Search results
Results from the WOW.Com Content Network
Dextrin [1] – an incompletely hydrolyzed starch made from a variety of grains or other starchy foods. Dextrose [1] – same as glucose, dextrose is an alternative name of glucose; Disaccharide – also known as double sugar, it is made when two monosaccharides (aka simple sugars) are joined together. Examples include sucrose, lactose, and ...
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).
The glucose units are primarily linked with α(1→4) glycosidic bonds, like those seen in the linear derivative of glycogen (after the removal of α1,6- branching). [1] [4] [5] Commercial maltodextrin is typically composed of a mixture of chains that vary from three to 17 glucose units long.
Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as ethylene glycol, glycerol and sugar alcohols, may have a sweet taste but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars.
Sweet foods, such as this strawberry shortcake, are often eaten for dessert. Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols.
Corn syrup is a food syrup which is made from the starch of corn/maize and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture , add volume, prevent crystallization of sugar, and enhance flavor.
Cultured dextrose is a food additive used to inhibit the growth of undesirable bacteria and mold in food. Often used in place of benzoates and sorbates, it is considered by some consumers to be a more "natural" ingredient, because it is prepared by the fermentation of milk or sugar powders by the probiotic bacteria Propionibacterium freudenreichii and Lactococcus lactis, both of which are ...
For example, in the UK, food companies are required to include the "E number(s)" in the ingredients that are added as part of the manufacturing process. Many components of naturally occurring healthy foods and vitamins have assigned E numbers (and the number is a synonym for the chemical component), e.g. vitamin C ( E300 ) and lycopene ( E160d ...