Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and techlogical requirements. This book covers all aspects of starch production, from its hydrolysis to the analysis of the finished product. In addition, the most important derivatives of starch hydrolysis products are described and their applications in the food and, increasingly pharmaceutical industries are detailed. This book is essential reading for industrial food scientists and techlogists, particularly those in processing and will be of interest to those involved in the formulation of pharmaceutical products. It is also a valuable reference source for food scientists and nutritionists in academic research institutes.