Branched cyclodextrins

Sugar – starch – and carbohydrates – Processes – Carbohydrate manufacture and refining

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127 30, C13F 104

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active

050321820

ABSTRACT:
Branched cyclodextrins are produced by the pyrolysis of cyclodextrins. The temperature range is 135.degree. C. to 220.degree. C. using equipment suitable for making British gum and other starch dextrins.

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Kennedy, H. M. et al., "Starch and Dextrin" in: Whistler, R. L. et al., Starch Chemistry and Technology, Academic Press, New York, Second Ed., 1984, pp. 596-599.
Horton, D., "Pyrolysis of Starch," in: Whistler, R. L. et al., Starch Chemistry and Technology, Academic Press, New York, vol. I, 1965, pp. 421-430.

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