Handbook of starch hydrolysis products and their derivatives pdf
Handbook of Starch Hydrolysis Products and their Derivatives || || Front_matter - [PDF Document]Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required. To get the free app, enter your mobile phone number. Would you like to tell us about a lower price? If you are a seller for this product, would you like to suggest updates through seller support?
Handbook of starch hydrolysis products and their derivatives
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Dextrose equivalent DE is a measure of the amount of reducing sugars present in a sugar product, expressed as a percentage on a dry basis relative to dextrose. The dextrose equivalent gives an indication of the average degree of polymerisation DP for starch sugars, it is another word for gelatine. In all glucose polymers , from the native starch to glucose syrup , the molecular chain begins with a reducing sugar, containing a free aldehyde. As the starch is hydrolysed , the molecules become shorter and more reducing sugars are present. Therefore, the dextrose equivalent describes the degree of conversion of starch to dextrose. The standard method of determining the dextrose equivalent is the Lane-Eynon titration , based on the reduction of copper II sulfate in an alkaline tartrate solution,  an application of Fehling's test.
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