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Figure 8. General structural features of polysaccharides. <f>, Reducing end unit.

their name implies, are cyclic structures with neither a reducing or nonreducing end. Also, as their name implies, they are formed from starch. The commercial one is fi-cyclodextrin, which is a ring composed of seven a-D-glucopyranosyl units linked (1 -> 4); that is, a structure like that of Figure 5 in which n = 5, and the ends are joined in the same type of linkage joining the other units.

Reactions of hydroxyl groups of oligosaccharides are generally not practiced. There are a few exceptions. Derivatives of ^-cyclodextrins have been made to improve

Table 4. Label Designations of Food Polysaccharides

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