2868:
2858:
20:
615:
216:, glucose syrups containing over 50% maltose, or even over 70% maltose (extra-high-maltose syrup) can be produced. This is possible because these enzymes remove two glucose units (i.e. one maltose molecule) at a time from the end of the starch molecule. High-maltose glucose syrup has a great advantage in the production of
416:
Glucose syrup was the primary corn sweetener in the United States prior to the expanded use of HFCS production. HFCS is a variant in which other enzymes are used to convert some glucose into fructose. The resulting syrup is sweeter and more soluble. Corn syrup is also available as a retail product.
144:
the starch and on the extent to which the hydrolysis reaction has been allowed to proceed, different grades of glucose syrup are produced, which have different characteristics and uses. The syrups are broadly categorised according to their
174:
and other byproducts. This type of product is now manufactured using a continuous converting process and is still widely used due to the low cost of acid hydrolysis. The sugar profile of a confectioner's syrup can also be mimicked by
165:
of corn starch at high temperature and pressure. The typical product had a DE of 42, but quality was variable due to the difficulty of controlling the reaction. Higher DE syrups made by acid hydrolysis tend to have a
408:
In the United States, domestically produced corn syrup and high-fructose corn syrup (HFCS) are often used in
American-made processed and mass-produced foods, candies, soft drinks and fruit drinks to increase
244:
Before conversion of starch to glucose can begin, the starch must be separated from the plant material. This includes removing fibre and protein (which can be valuable by-products, for example wheat or maize
679:
361:; the enzyme is isolated from the liquid in which the fungus is grown. The glucose can then be transformed into fructose by passing the glucose through a column that is loaded with the enzyme
109:, depending on the grade, and can typically contain 10% to 43% glucose. Glucose syrup is used in foods to sweeten, soften texture and add volume. By converting some glucose in corn syrup into
153:
are produced, and the higher the DE. Depending on the process used, glucose syrups with different compositions, and hence different technical properties, can have the same DE.
613:, Barrie Edmund Norman et al., "Enzymatic preparation of glucose syrup from starch", issued 2001-09-11, assigned to Novo Nordisk A/S, Bagsvaerd (DK)
261:
and has to be removed to allow the starch to become hydrated. The plant material also needs to be ground as part of this process to expose the starch to the water.
405:(an ingredient that retains moisture and thus maintains a food's freshness). Glucose syrup is also widely used in the manufacture of a variety of candy products.
424:
for films and television. Blood mixtures that contain glucose syrup are very popular among independent films and film makers, as it is cheap and easy to obtain.
701:
190:. A typical 42 DE syrup has about half the sweetness of sugar, and increasing DE leads to increased sweetness, with a 63 DE syrup being about 70%, and pure
675:
820:
1164:
228:
than glucose, so candy produced with high-maltose syrup will not become sticky as easily as candy produced with a standard glucose syrup.
2609:
2532:
586:
1032:
730:
2479:
657:
236:
Irrespective of the feedstock or the method used for hydrolysis, certain steps are common to the production of glucose syrup:
490:
2432:
1020:
725:
2504:
882:
2427:
2718:
2447:
2400:
641:
580:
553:
528:
2462:
1795:
697:
1276:
2892:
2374:
757:
327:, and then heating the mixture under pressure. Currently, glucose syrup is mainly produced by first adding the
2278:
1428:
344:; the enzyme is isolated from the liquid in which the bacteria are grown. The enzyme breaks the starch into
2308:
1025:
2542:
2457:
2442:
1076:
1042:
857:
2604:
2584:
2564:
2170:
815:
610:
2871:
994:
2484:
2452:
2030:
1159:
433:
118:
317:, enzyme hydrolysis, or a combination of the two. Currently, a variety of options are available.
58:(corn) is commonly used as the source of the starch in the US, in which case the syrup is called "
2765:
2579:
2437:
2293:
2035:
1171:
877:
872:
269:
The starch needs to be swelled to allow the enzymes or acid to act upon it. When grain is used,
203:
90:
2839:
2619:
1037:
961:
393:
The dilute glucose syrup is finally evaporated under vacuum to raise the solids concentration.
298:
2629:
2569:
2075:
842:
378:
286:
171:
570:
2130:
2045:
1933:
1099:
176:
8:
2537:
2422:
2379:
1788:
1081:
401:
Its major uses in commercially prepared food products are as a thickener, sweetener, and
146:
634:
Polysaccharides and
Polyamides in the Food Industry: Properties, Production, and Patents
335:
to a mixture of corn starch and water. α-amylase is secreted by various species of the
2797:
2624:
2514:
2180:
984:
969:
750:
125:
2728:
2594:
2509:
1983:
1144:
931:
637:
576:
549:
524:
486:
324:
254:
1632:
661:
224:
than a glucose solution, but will still set to a hard product. Maltose is also less
2792:
2634:
2556:
2190:
1988:
1617:
1511:
1445:
1012:
946:
362:
1271:
2897:
2775:
2697:
2405:
2384:
2298:
1683:
1592:
1281:
941:
345:
314:
162:
106:
352:, known also as "γ-amylase". Glucoamylase is secreted by various species of the
2902:
2861:
2785:
2780:
2738:
2702:
2497:
2472:
2364:
2354:
2322:
2185:
2155:
1973:
1887:
1828:
1814:
1781:
1703:
1541:
1536:
1475:
1251:
1216:
1196:
438:
270:
184:
167:
150:
2090:
2886:
2828:
2492:
2342:
2288:
2135:
1998:
1993:
1923:
1713:
1708:
1440:
1423:
1261:
1069:
951:
936:
887:
743:
410:
366:
321:
294:
129:
94:
220:: at a given moisture level and temperature, a maltose solution has a lower
2687:
2675:
2599:
2574:
2467:
2415:
2273:
2210:
2205:
2025:
2003:
1855:
1728:
1526:
1306:
1241:
1221:
1211:
1191:
974:
847:
420:
Glucose syrup is often used as part of the mixture that goes into creating
349:
250:
187:
1773:
213:
209:
2833:
2753:
2743:
2660:
2650:
2589:
2410:
2347:
2252:
2237:
2200:
2140:
2120:
2106:
2080:
2055:
2008:
1978:
1938:
1918:
1913:
1882:
1693:
1647:
1642:
1637:
1597:
1587:
1551:
1485:
1470:
1418:
1408:
1201:
1139:
1124:
1063:
1058:
915:
910:
837:
357:
180:
1758:
1206:
320:
Formerly, glucose syrup was only produced by combining corn starch with
179:. A typical confectioner's syrup contains 19% glucose, 14% maltose, 11%
2748:
2733:
2670:
2359:
2225:
2220:
2070:
2015:
1948:
1943:
1928:
1903:
1602:
1480:
1435:
1332:
1149:
1087:
852:
810:
805:
800:
780:
421:
382:
217:
141:
59:
39:
2303:
1266:
2807:
2802:
2692:
2680:
2655:
2614:
2242:
2165:
2160:
2112:
2050:
1908:
1875:
1838:
1738:
1733:
1718:
1662:
1546:
1516:
1413:
1362:
1231:
1226:
1007:
979:
864:
795:
790:
785:
402:
302:
282:
258:
225:
221:
348:, which are then broken into glucose molecules by adding the enzyme
2665:
2247:
2125:
2065:
1833:
1723:
1572:
1556:
1531:
1521:
1372:
1301:
1129:
1114:
450:
340:
336:
297:
sites to engage more water. This irreversibly dissolves the starch
191:
110:
1316:
2812:
2723:
2369:
2337:
2268:
2195:
2145:
2085:
2060:
1870:
1865:
1860:
1843:
1753:
1657:
1582:
1577:
1403:
1367:
1352:
1347:
1291:
1286:
1236:
1002:
905:
830:
825:
735:
631:
444:
332:
102:
98:
86:
79:
47:
2770:
2758:
2230:
2175:
1848:
1748:
1698:
1652:
1627:
1622:
1612:
1490:
1465:
1460:
1357:
1342:
1337:
1296:
353:
328:
290:
246:
114:
71:
63:
43:
518:
2215:
2150:
2040:
1965:
1804:
1743:
1688:
1678:
1607:
1495:
1455:
1393:
1388:
1311:
1256:
766:
67:
55:
51:
35:
19:
523:. London: Blackie Academic & Professional. p. 230.
521:
Handbook of starch hydrolysis products and their derivatives
149:(DE). The further the hydrolysis process proceeds, the more
1450:
1398:
1246:
1134:
1119:
609:
75:
2283:
377:
After hydrolysis, the dilute syrup can be passed through
627:
625:
476:
474:
472:
470:
468:
466:
170:taste and a dark colour, due to the production of
124:Glucose syrup was first made in 1811 in Russia by
731:Oregon State University Food Resource: Corn Syrup
161:The original glucose syrups were manufactured by
2884:
622:
512:
463:
305:form. This prepares the starch for hydrolysis.
509:, Royal Society of Chemistry, 2000, pp. 26–27.
197:
1789:
751:
543:
289:takes place: the intermolecular bonds of the
632:Sang Ki Rhee; Alexander Steinbüchel (2005).
2610:Slavery in the British and French Caribbean
1803:
572:Glucose Syrups: Technology and Applications
483:Glucose Syrups: Technology and Applications
1796:
1782:
758:
744:
480:
301:, so the chains begin to separate into an
676:"Enzymatic starch hydrolysis: background"
668:
658:"The use of enzymes in starch hydrolysis"
519:Dziedzic, S. Z.; Kearsley, M. W. (1995).
231:
1033:International corn production statistics
605:
603:
293:molecules are broken down, allowing the
18:
16:Syrup made from the hydrolysis of starch
156:
62:", but glucose syrup is also made from
2885:
691:
689:
537:
385:, improving its colour and stability.
365:, an enzyme that is isolated from the
194:(100 DE) about 80% as sweet as sugar.
1777:
739:
650:
600:
575:. John Wiley & Sons. p. 1.
568:
726:How corn is turned into corn syrup.
686:
13:
765:
507:The Science of Sugar Confectionery
85:Glucose syrup containing over 90%
14:
2914:
2719:Australian Aboriginal sweet foods
1815:List of sugars and sugar products
719:
695:
548:. Berlin: Springer. p. 132.
313:Glucose syrup can be produced by
276:
2867:
2866:
2857:
2856:
682:from the original on 2008-10-04.
372:
140:Depending on the method used to
23:Glucose syrup on a black surface
704:from the original on 2011-07-17
589:from the original on 2022-06-20
546:Sugar Confectionery Manufacture
281:By heating the ground, cleaned
562:
499:
388:
273:is added to prevent spoilage.
239:
1:
1429:List of tortilla-based dishes
456:
308:
117:process), a sweeter product,
369:of any of several bacteria.
7:
1077:National Cornbread Festival
1043:Three Sisters (agriculture)
427:
198:High-maltose glucose syrups
97:contain varying amounts of
10:
2921:
2605:Reciprocity Treaty of 1875
2585:Demerara rebellion of 1823
2565:1811 German Coast uprising
2171:Non-centrifugal cane sugar
264:
201:
2852:
2821:
2711:
2643:
2555:
2525:
2393:
2330:
2321:
2261:
2099:
1964:
1957:
1896:
1821:
1812:
1671:
1565:
1504:
1381:
1325:
1182:
1107:
1098:
1051:
993:
960:
924:
898:
773:
698:"Carbohydrate Sweeteners"
2031:High-fructose corn syrup
434:High-fructose corn syrup
135:
119:high fructose corn syrup
2580:Colonial molasses trade
2036:High-maltose corn syrup
636:. Weinheim: Wiley-VCH.
396:
253:and colours due to the
204:High-maltose corn syrup
91:industrial fermentation
2840:Pure, White and Deadly
2620:Sugar Duties Acts 1846
2526:By region (historical)
1038:List of popcorn brands
544:E. B. Jackson (1995).
232:Commercial preparation
70:, and less often from
32:confectioner's glucose
24:
2893:Corn-based sweeteners
2630:Taiwan Sugar Railways
2570:Amelioration Act 1798
843:Quality Protein Maize
611:US patent 6287826
287:starch gelatinization
172:hydroxymethylfurfural
93:, but syrups used in
22:
2309:Unrefined sweeteners
2131:Crystalline fructose
2046:Inverted sugar syrup
816:Genetically modified
700:. Virgo Publishing.
569:Hull, Peter (2011).
249:). Protein produces
177:enzymatic hydrolysis
157:Confectioner's syrup
2394:By region (current)
2294:Sugar confectionery
1082:Sweet Corn Festival
485:. Wiley-Blackwell.
481:Peter Hull (2010).
147:dextrose equivalent
2798:Sweetened beverage
2625:Sugar Intervention
2533:Danish West Indies
2515:U.S. Sugar Program
2274:Cotton candy floss
2181:Plantation Reserve
2076:Steen's cane syrup
1277:Mămăligă în pături
985:Maize streak virus
363:D-xylose isomerase
126:Gottlieb Kirchhoff
25:
2880:
2879:
2729:Blood sugar level
2595:Leith Sugar House
2551:
2550:
2510:Sugar Association
2317:
2316:
2279:Maple sugar foods
1984:Barley malt syrup
1807:as food commodity
1771:
1770:
1767:
1766:
932:Corn construction
492:978-1-4051-7556-2
325:hydrochloric acid
255:Maillard reaction
121:can be produced.
2910:
2870:
2869:
2860:
2859:
2793:Sugar substitute
2635:Triangular trade
2328:
2327:
1989:Brown rice syrup
1962:
1961:
1798:
1791:
1784:
1775:
1774:
1512:Battered sausage
1446:Pastel de choclo
1382:Breads and cakes
1165:Public relations
1105:
1104:
1073:(1994 sculpture)
1013:Cornstalk fiddle
760:
753:
746:
737:
736:
713:
712:
710:
709:
693:
684:
683:
672:
666:
665:
660:. Archived from
654:
648:
647:
629:
620:
619:
618:
614:
607:
598:
597:
595:
594:
566:
560:
559:
541:
535:
534:
516:
510:
503:
497:
496:
478:
346:oligosaccharides
295:hydrogen bonding
107:oligosaccharides
30:, also known as
2920:
2919:
2913:
2912:
2911:
2909:
2908:
2907:
2883:
2882:
2881:
2876:
2848:
2817:
2776:Sugar addiction
2707:
2698:Sugar sculpture
2639:
2547:
2521:
2498:Tate & Lyle
2489:United Kingdom
2406:Bundaberg Sugar
2389:
2385:Sugar marketing
2313:
2299:Sugarcane juice
2257:
2095:
1953:
1892:
1817:
1808:
1802:
1772:
1763:
1684:Bourbon whiskey
1667:
1593:Corn on the cob
1561:
1500:
1377:
1321:
1184:
1178:
1094:
1047:
989:
956:
942:Nixtamalization
920:
894:
769:
764:
722:
717:
716:
707:
705:
696:Knehr, Elaine.
694:
687:
674:
673:
669:
656:
655:
651:
644:
630:
623:
616:
608:
601:
592:
590:
583:
567:
563:
556:
542:
538:
531:
517:
513:
505:W. P. Edwards,
504:
500:
493:
479:
464:
459:
430:
399:
391:
375:
315:acid hydrolysis
311:
279:
267:
257:, and fibre is
242:
234:
206:
200:
183:and 56% higher
163:acid hydrolysis
159:
151:reducing sugars
138:
128:using heat and
17:
12:
11:
5:
2918:
2917:
2906:
2905:
2900:
2895:
2878:
2877:
2875:
2874:
2864:
2853:
2850:
2849:
2847:
2846:
2845:
2844:
2831:
2825:
2823:
2819:
2818:
2816:
2815:
2810:
2805:
2800:
2795:
2790:
2789:
2788:
2786:Residual sugar
2781:Sugars in wine
2778:
2773:
2768:
2766:Health effects
2763:
2762:
2761:
2756:
2751:
2741:
2739:Flavored syrup
2736:
2731:
2726:
2721:
2715:
2713:
2709:
2708:
2706:
2705:
2703:Treacle mining
2700:
2695:
2690:
2685:
2684:
2683:
2673:
2668:
2663:
2658:
2653:
2647:
2645:
2641:
2640:
2638:
2637:
2632:
2627:
2622:
2617:
2612:
2607:
2602:
2597:
2592:
2587:
2582:
2577:
2572:
2567:
2561:
2559:
2553:
2552:
2549:
2548:
2546:
2545:
2540:
2535:
2529:
2527:
2523:
2522:
2520:
2519:
2518:
2517:
2512:
2502:
2501:
2500:
2495:
2487:
2482:
2477:
2476:
2475:
2473:Tongaat Hulett
2470:
2460:
2455:
2450:
2445:
2440:
2435:
2430:
2425:
2420:
2419:
2418:
2413:
2408:
2397:
2395:
2391:
2390:
2388:
2387:
2382:
2377:
2372:
2367:
2365:Sugarcane mill
2362:
2357:
2352:
2351:
2350:
2340:
2334:
2332:
2325:
2319:
2318:
2315:
2314:
2312:
2311:
2306:
2301:
2296:
2291:
2286:
2281:
2276:
2271:
2265:
2263:
2259:
2258:
2256:
2255:
2250:
2245:
2240:
2235:
2234:
2233:
2228:
2223:
2218:
2213:
2208:
2198:
2193:
2188:
2183:
2178:
2173:
2168:
2163:
2158:
2156:Molasses sugar
2153:
2148:
2143:
2138:
2133:
2128:
2123:
2118:
2117:
2116:
2103:
2101:
2097:
2096:
2094:
2093:
2088:
2083:
2078:
2073:
2068:
2063:
2058:
2053:
2048:
2043:
2038:
2033:
2028:
2023:
2018:
2013:
2012:
2011:
2006:
2001:
1991:
1986:
1981:
1976:
1974:List of syrups
1970:
1968:
1959:
1955:
1954:
1952:
1951:
1946:
1941:
1936:
1931:
1926:
1921:
1916:
1911:
1906:
1900:
1898:
1894:
1893:
1891:
1890:
1888:Reducing sugar
1885:
1880:
1879:
1878:
1873:
1868:
1863:
1853:
1852:
1851:
1846:
1841:
1836:
1829:Monosaccharide
1825:
1823:
1819:
1818:
1813:
1810:
1809:
1801:
1800:
1793:
1786:
1778:
1769:
1768:
1765:
1764:
1762:
1761:
1756:
1751:
1746:
1741:
1736:
1731:
1726:
1721:
1716:
1711:
1706:
1704:Chicha de jora
1701:
1696:
1691:
1686:
1681:
1675:
1673:
1669:
1668:
1666:
1665:
1660:
1655:
1650:
1645:
1640:
1635:
1633:Maíz con hielo
1630:
1625:
1620:
1615:
1610:
1605:
1600:
1595:
1590:
1585:
1580:
1575:
1569:
1567:
1563:
1562:
1560:
1559:
1554:
1549:
1544:
1542:Corn schnitzel
1539:
1534:
1529:
1524:
1519:
1514:
1508:
1506:
1502:
1501:
1499:
1498:
1493:
1488:
1483:
1478:
1476:Sopa paraguaya
1473:
1468:
1463:
1458:
1453:
1448:
1443:
1438:
1433:
1432:
1431:
1421:
1416:
1411:
1406:
1401:
1396:
1391:
1385:
1383:
1379:
1378:
1376:
1375:
1370:
1365:
1360:
1355:
1350:
1345:
1340:
1335:
1329:
1327:
1323:
1322:
1320:
1319:
1314:
1309:
1304:
1299:
1294:
1289:
1284:
1279:
1274:
1269:
1264:
1259:
1254:
1252:Ginataang mais
1249:
1244:
1239:
1234:
1229:
1224:
1219:
1217:Corn crab soup
1214:
1209:
1204:
1199:
1197:Binte biluhuta
1194:
1188:
1186:
1183:Soups, stews,
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130:sulfuric acid
127:
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57:
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49:
45:
41:
37:
33:
29:
28:Glucose syrup
21:
2838:
2688:Sugar people
2676:Sugar packet
2600:Molasses Act
2575:Blackbirding
2468:Illovo Sugar
2463:South Africa
2416:Wilmar Sugar
2211:Butterscotch
2206:Barley sugar
2111:
2026:Golden syrup
2020:
2004:Mogwa-cheong
1856:Disaccharide
1729:Corn whiskey
1527:Corn fritter
1505:Fried dishes
1307:Suam na mais
1242:Creamed corn
1222:Corn pudding
1212:Corn chowder
1185:and porridge
1172:High-maltose
1154:
1145:Steep liquor
1100:Maize dishes
1086:
1068:
975:Corn allergy
706:. Retrieved
670:
662:the original
652:
633:
591:. Retrieved
571:
564:
545:
539:
520:
514:
506:
501:
482:
443:
419:
415:
407:
400:
392:
376:
356:
350:glucoamylase
339:
319:
312:
280:
268:
251:off-flavours
243:
235:
207:
160:
139:
123:
84:
31:
27:
26:
2834:John Yudkin
2744:Fruit syrup
2661:Sugar shack
2651:Added sugar
2590:Holing cane
2448:Philippines
2348:Casa-grande
2262:Other forms
2238:Sugar glass
2201:Sugar candy
2141:Gula melaka
2121:Candi sugar
2100:Solid forms
2091:Yacón syrup
2081:Table syrup
2056:Maple syrup
2009:Yuja-cheong
1979:Agave syrup
1914:Agave syrup
1883:Added sugar
1694:Champurrado
1643:Maque choux
1618:Huitlacoche
1598:Corn relish
1588:Corn flakes
1566:Other foods
1552:Milho frito
1419:Corn cookie
1409:Chipa guasu
1125:Mielie-meal
1108:Ingredients
1064:Corn School
1059:Corn Palace
1017:By country
947:Wet-milling
389:Evaporation
358:Aspergillus
240:Preparation
181:maltotriose
105:and higher
89:is used in
2887:Categories
2872:Production
2749:Date honey
2734:Cane knife
2671:Sugar nips
2360:Sugar bush
2343:Plantation
2331:Production
2226:Rock candy
2191:Preserving
2071:Pine honey
2016:Corn syrup
1904:Sugar beet
1603:Corn sauce
1481:Spoonbread
1436:Johnnycake
995:Production
970:BBCH-scale
925:Processing
869:By origin
781:Amylomaize
708:2008-10-17
593:2022-06-20
457:References
422:fake blood
383:impurities
381:to remove
309:Hydrolysis
218:hard candy
212:or fungal
113:(using an
60:corn syrup
40:hydrolysis
2808:Sweetness
2803:Sweetener
2693:Sugar tit
2681:Sucrology
2656:Crop Over
2615:Sugar Act
2458:Sri Lanka
2443:Mauritius
2428:Caribbean
2401:Australia
2243:Sugarloaf
2161:Muscovado
2113:Peen tong
2051:Kuromitsu
1909:Sugarcane
1876:Trehalose
1839:Galactose
1822:Chemistry
1739:Pinolillo
1734:Mazamorra
1719:Corn beer
1672:Beverages
1663:Succotash
1638:Maja maíz
1547:Hushpuppy
1517:Corn chip
1414:Cornbread
1363:Nacatamal
1232:Corn stew
1227:Corn soup
1008:Corn crib
980:Corn smut
962:Pathology
858:Varieties
774:Varieties
403:humectant
337:bacterium
303:amorphous
283:feedstock
259:insoluble
226:humectant
222:viscosity
214:α-amylase
210:β-amylase
208:By using
142:hydrolyse
115:enzymatic
2862:Category
2822:Research
2666:Sugaring
2480:Tanzania
2355:Refinery
2323:Industry
2248:Wasanbon
2186:Powdered
2126:Chancaca
2066:Molasses
1958:Products
1934:Honeydew
1834:Fructose
1759:Tesgüino
1724:Corn tea
1573:Alivenci
1557:Sorullos
1532:Corn nut
1522:Corn dog
1373:Pasteles
1302:Sagamite
1272:Mămăligă
1207:Cocoloși
1115:Cornmeal
1026:Tanzania
702:Archived
680:Archived
587:Archived
451:Molasses
428:See also
341:Bacillus
192:dextrose
111:fructose
64:potatoes
2813:Vinasse
2724:Bagasse
2712:Related
2644:Culture
2557:History
2370:Engenho
2338:Boilery
2304:Tuzemák
2269:Caramel
2196:Sucanat
2146:Jaggery
2136:Gelling
2086:Treacle
2061:Mizuame
1924:Coconut
1897:Sources
1871:Sucrose
1866:Maltose
1861:Lactose
1844:Glucose
1754:Tejuino
1658:Popcorn
1583:Conkies
1578:Binatog
1537:Cornick
1404:Cachapa
1368:Pamonha
1353:Hallaca
1348:Guanime
1326:Tamales
1292:Polenta
1287:Pashofa
1267:Kačamak
1237:Cou-cou
1052:Culture
1003:Biofuel
878:Ecuador
873:Bolivia
848:Shoepeg
831:MON 863
826:MON 810
445:Mizuame
379:columns
333:amylase
299:granule
265:Soaking
103:maltose
99:glucose
87:glucose
80:cassava
48:Glucose
34:, is a
2898:Starch
2843:(1972)
2771:Nectar
2759:Jallab
2543:Hawaii
2485:Uganda
2453:Rwanda
2231:Toffee
2176:Panela
1994:Cheong
1966:Syrups
1849:Xylose
1749:Tejate
1699:Chicha
1653:Pinole
1628:Kuymak
1623:Kenkey
1613:Hominy
1491:Totopo
1466:Sloosh
1461:Pupusa
1358:Humita
1343:Binaki
1338:Tamale
1297:Pozole
1140:Starch
1091:(film)
916:Stover
911:Kernel
838:Purple
640:
617:
579:
552:
527:
489:
354:fungus
329:enzyme
322:dilute
291:starch
247:gluten
168:bitter
72:barley
44:starch
2903:Syrup
2754:Grape
2438:India
2433:Kenya
2380:Zafra
2375:Batey
2253:White
2216:Candy
2151:Misri
2107:Brown
2041:Honey
1939:Maple
1919:Birch
1805:Sugar
1744:Pozol
1689:Cauim
1679:Atole
1608:Gofio
1496:Wotou
1456:Proja
1394:Bollo
1389:Arepa
1333:Acaçá
1317:Xarém
1312:Ugali
1257:Grits
1192:Banku
1150:Syrup
899:Parts
883:Italy
853:Sweet
811:Flour
806:Flint
801:Field
136:Types
68:wheat
56:Maize
52:sugar
50:is a
36:syrup
2538:Fiji
2423:Cuba
2221:Hard
1949:Malt
1944:Palm
1929:Date
1648:Mote
1486:Talo
1471:Sope
1451:Piki
1399:Broa
1282:Mush
1247:Fufu
1202:Bulz
1135:Samp
1120:Masa
888:Peru
865:Waxy
821:List
796:Dent
791:Blue
786:Baby
638:ISBN
577:ISBN
550:ISBN
525:ISBN
487:ISBN
397:Uses
78:and
76:rice
66:and
2411:CSR
2284:Rum
2166:Nib
1130:Oil
1088:Zea
906:Cob
42:of
2889::
688:^
678:.
624:^
602:^
585:.
465:^
413:.
331:α-
285:,
132:.
101:,
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74:,
54:.
46:.
1797:e
1790:t
1783:v
759:e
752:t
745:v
711:.
646:.
596:.
558:.
533:.
495:.
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