Editing Starch (section)

===Starch sugars===
[[File:Karoadvert-1917.jpg|thumb|upright|Karo corn syrup advert 1917]]
[[File:Niagara Corn Starch (3093767094).jpg|thumb|upright|Niagara corn starch advert [[1880s]]]]

Starch can be [[hydrolyzed]] into simpler carbohydrates by [[acid]]s, various [[enzyme]]s, or a combination of the two. The resulting fragments are known as [[dextrin]]s. The extent of conversion is typically quantified by '''''[[dextrose equivalent]]''''' (DE), which is roughly the fraction of the [[glycosidic bond]]s in starch that have been broken.

These starch sugars are by far the most common starch based food ingredient and are used as sweeteners in many drinks and foods. They include:

* [[Maltodextrin]], a lightly hydrolyzed (DE 10–20) starch product used as a bland-tasting filler and thickener.
* Various [[glucose syrup]]s (DE 30–70), also called [[corn syrup]]s in the US, viscous solutions used as sweeteners and thickeners in many kinds of processed foods.
* [[Dextrose]] (DE 100), commercial glucose, prepared by the complete hydrolysis of starch.
* High [[fructose]] syrup, made by treating dextrose solutions with the enzyme [[glucose isomerase]], until a substantial fraction of the glucose has been converted to fructose. In the U.S. [[high-fructose corn syrup]] is significantly cheaper than sugar, and is the principal sweetener used in processed foods and beverages.<ref>{{cite web| url = http://www.beveragedaily.com/Markets/Sugar-is-much-much-bigger-Rocketing-HFCS-prices-don-t-spook-Coke-CEO| title = Beverage daily: 'Sugar is much, much bigger': Rocketing HFCS prices don't spook Coke CEO| date = 30 July 2012| access-date = 2013-03-23| archive-date = 2013-03-30| archive-url = https://web.archive.org/web/20130330081748/http://www.beveragedaily.com/Markets/Sugar-is-much-much-bigger-Rocketing-HFCS-prices-don-t-spook-Coke-CEO| url-status = live}}</ref> Fructose also has better microbiological stability. One kind of high fructose corn syrup, HFCS-55, is sweeter than [[sucrose]] because it is made with more fructose, while the sweetness of HFCS-42 is on par with sucrose.<ref>{{cite web|url = http://www.elmhurst.edu/~chm/vchembook/549sweet.html|title = Sweetners – Introduction|publisher = Elmhurst College|author = Ophardt, Charles|access-date = 2010-10-23|archive-date = 2010-09-23|archive-url = https://web.archive.org/web/20100923050238/http://elmhurst.edu/~chm/vchembook/549sweet.html|url-status = live}}</ref><ref>{{cite web|url = http://www.foodproductdesign.com/articles/2008/12/hfcs-how-sweet-it-is.aspx|title = HFCS: How Sweet It Is|date = December 2, 2008|first = John S.|last = White|access-date = October 23, 2010|archive-date = July 11, 2011|archive-url = https://web.archive.org/web/20110711015207/http://www.foodproductdesign.com/articles/2008/12/hfcs-how-sweet-it-is.aspx|url-status = live}}</ref>
* [[Sugar alcohol]]s, such as [[maltitol]], [[erythritol]], [[sorbitol]], [[mannitol]] and [[hydrogenated starch hydrolysate]], are sweeteners made by reducing sugars.