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Lacustral
 
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yes, I have many food intolerances (celiac and that causes other food
intolerances); including corn. So that's why I'm asking about how to
make glucose syrup from, say, tapioca starch or arrowroot starch.

I read on the net that acid hydrolysis of starch isn't done much any more
because the enzyme hydrolysis is more complete - results in more glucose.

I'm asking in beer brewing newsgroups because added amylases are used to
hydrolyse starch sometimes in brewing. The local brewing company sells
amylase enzyme. I don't know what exact situation you would use it in.

For example - how would you keep a solution at 150 F at home, which is the
right temperature for the enzymes to work? I figured home brewers might
do such things?

Somebody said something about hydrolysis producing fructose and fructans
as well. I'm pretty sure it doesn't, from what I've read, starch is a
*glucose* polymer - and when you hydrolyse starch you get glucose,
maltose, dextrins.

Laura