and 56% higher molecular mass carbohydrates.^p. 464 A typical 42 DE syrup has about half the sweetness of sugar,^p. 71 and increasing DE leads to increased sweetness, with a 63 DE syrup being about 70%, and pure dextrose (100 DE) about 80% as sweet as sugar.^p. 71

High-maltose glucose syrups

By using ?-amylase or fungal ?-amylase,

1.Previous
3.Next