This text covers all aspects of glucose syrup manufacture from starch production and its hydrolysis through to the analysis of finished products. In addition there is extensive coverage of the most important derivatives and related products of glucose syrups and their applications. In particular, emphasis is placed on the novel uses in the food and pharmaceutical industries of starch hydrolysis products which have been known for some time, e.g. maltodextrins, fructose syrups and polyols. The nutritional value of these products, their use in dietetic foods and the legislation governing their use are all detailed. This book should be useful reading for food scientists and technologists, in industry and academia, with an interest in confectionery, sweeteners, beverages, preserves and related products. It should also be an important source of information for those working with starch hydrolysis products in the pharmaceuticals industry.