Hydrolyzed starches are the dried products or aqueous dispersions of saccharides (hydrolysates) obtained by hydrolysis of native starch by using suitable acid or enzymes.
Starch is a condensation polymer made from glucose monomer units. When these large starch molecules react with water they break down into smaller sugar molecules. The starch is said to be hydrolysed. We can tell if starch has been hydrolysed by testing for the small sugar molecules that are formed in the process.
Hydrogenated starch hydrolysates are produced by the partial hydrolysis of starch – most often corn starch, but also potato starch or wheat starch. This creates dextrins (glucose and short glucose chains). The hydrolyzed starch (dextrin) then undergoes hydrogenation to convert the dextrins to sugar alcohols.
Hydrolyzed starches are used in applications that typically use a high concentration of starches. Their properties may vary, but they usually have high force of the gel and low viscosity with heat, making higher concentrations of the starch more dispersive without excess thickening.
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