Saccharides from Starch Hydrolysis and Their Derivatives for Foodstuffs

Abstract

Recently, we have seen remarkable progress in the enzymology and in the technological applications of enzymes to starch industry. By the end of 1960, the dextrose production of Japan was swiftly switched from the acid hydrolysis to the enzymatic hydrolysis method. Besides dextrose and syrup, at present, isomerized syrups, maltitol, cyclodextrins, coupling sugar and maltooligosaccharides are utilized and employed for other many purposes. Present pictures of starch hydrolyzing industry in Japan are mentioned in this paper.