Abstract
The phosphate derivatives of starch, the structure of maltitol, the character and application of starch sugar alcohols as well as the changes of starch granules during gelatinization with a novel photopastegraphy method have been studied. The study of starch sugar alcohols in particular revealed their new properties by hydrogenation, magnifying the application field of the starch sugar alcohols : Maltitol was applied for a low calorie sweetener as it was calorie free . Hydrogenated starch syrup solid has been watched as reduced sweetness food material with excellent stability and as an additive for powder.
