Starch hydrolysates

Starch hydrolysates are sugar syrups made by hydrolysing starch slurries. Hydrolysis is commonly done with acids, such as hydrochloric acid, or with amylases, and the extent of hydrolysis sets the syrup’s saccharide composition. The dextrose equivalent of a hydrolysate is the measure of the degree of hydrolysis relative to dextrose content: 100 percent dextrose equivalent denotes full hydrolysis to glucose. Glucose syrups, maltose syrups, and maltodextrins are all starch hydrolysates, and they serve as substrates for other starch-based sweeteners such as high-fructose corn syrups and crystalline glucose.