Glucose syrups (commonly known as corn syrups in North America) arederived from starch sources such as maize, wheat and potatoes.Offering alternative functional

Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three c

Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and tec

This unique book is a well-respected, and highly successful, distillation of key information for the food industry. With authors from industry and academic worl