What is the general rule for classifying amylose?

By composition (content on a dry basis)
1.1 Glucose: glucose liquid made from starch or amylopectin as raw material, after liquefaction and saccharification, and refined, containing glucose components.
1.1.1 Glucose above 95%: products with glucose content greater than or equal to 95%, such as glucose monohydrate, anhydrous glucose, crystallized glucose.

1.1.2 Above 30% glucose: products with glucose content greater than or equal to 30%, such as glucose syrup, whole sugar powder.
1.2 Maltose: maltose liquid made from starch or amylopectin as raw material, liquefied, saccharified, made after refining, containing maltose composition of the product.
1.2.1 95% or more maltose: maltose content greater than or equal to 95% of the product, such as crystalline maltose.
1.2.2 Maltose above 70%: products with maltose content greater than or equal to 70%, such as high maltose.
1.2.3 Maltose above 50%: products with maltose content greater than or equal to 50%, such as maltose syrup.
1.2.4 Maltose above 25%: products with maltose content greater than or equal to 25%, such as maltose syrup.
1.3 Fructose: products containing fructose obtained by liquefaction, saccharification, isomerization and refining, using starch or amylose as raw material.
1.3.1 99% or more fructose: fructose content greater than or equal to 99% of the product, such as crystalline fructose.
1.3.2 90% or more fructose: products with fructose content greater than or equal to 90%.
1.3.3 Fructose above 55%: products with fructose content greater than or equal to 55%, such as F55 fructose syrup.
1.3.4 Fructose above 42%: products with fructose content greater than or equal to 45%, such as F42 fructose syrup.
1.4 Maltodextrin: products made from starch or amylopectin, liquefied, refined, concentrated (or spray-dried) and free of free starch
1.4.1 MD30: DE＞20%1.4.2 MD20: 16%≤DE≤20%1.4.3 MD15: 11%≤DE＜16%1.4.4 MD10: DE＜11%
Note 1: DE value is the percentage of reducing sugar (in glucose) to the dry matter of starch hydrolysate. Note 2: MD is the acronym for maltodextrin
1.5 Oligosaccharides: also known as oligosaccharides, the molecular structure has 10 (including) or less monosaccharide molecules connected by glycosidic bonds and the formation of products.
1.5.1 Oligomeric isomaltose: the main component of the α-1,4 glycosidic bonding of isomaltose (IG2), Panose (P), isomaltotriose (IG3) and tetrasaccharides containing more than (Gn) products.
1.5.2 Oligomaltose: glucose bound by α-1,4 glycosidic bonds to obtain, the degree of polymerization of 3 ~ 7 products.
1.5.3 Oligofructose: fructose mainly by β (2 → 1) glycosidic bond [containing a little β (2 → 6) glycosidic bond connection, polymerization degree of 2 ~ 9 products.
1.5.4 Other oligosaccharides: such as oligo-xylulose, fructose, cottonseed sugar, oligo-gentianose, isomaltulose, lactulose, oligo-isomaltulose, oligo-chitosan, oligogalactose.
1.6 Sugar alcohol: starch or amylopectin or carbohydrates other than starch as the raw material, the product obtained by hydrolysis, and then hydrogenation, or fermentation, or enzyme catalytic method of refining products containing more than two carbonyl groups.
1.6.1 Sorbitan (sugar) alcohol: products obtained by hydrogenation of sorbose and hexose. 1.6.2 Maltitol: products obtained by hydrogenation of maltose
1.6.3 Mannitol: products produced by hydrogenation of mannose 1.6.4 Xylitol: products produced by hydrogenation of xylose.
1.6.5 Erythritol: also known as 1,2,3,4-butanetetetraol, from algae, lichen, and grasses in the separation, but also by the erythrosine reduction of the product. 1.6.6 isomalt ketone sugar alcohol: also known as hydrogenated isomalt ketone sugar or isomalt ketone sugar alcohol, by the α-D-furan glucosyl-1,6-D sorbitol (sugar) alcohol mixed with a product. 1.6.7 Other sugar alcohols, such as prosoxylan.
1.7 Composite sugar (alcohol): two or more starch sugar or add other ingredients mixed into the product, such as composite beer with syrup, composite oligosaccharide syrup (powder).
1.8 Other categories: products not included in the above categories, such as xylose, ribose, mannose, erythrose, gluconate and its derivatives, modified glucose.
According to physical form
Liquid starch sugar: products whose end products are in liquid form, such as glucose syrup, maltose syrup, F55 fructose syrup, F42 fructose syrup.
Solid starch sugar: the end product is solid, such as crystallized glucose, whole sugar powder, crystallized maltose, crystallized fructose, maltodextrin.
According to product use
Starch Sugar for Food Industry: Products used in food industry, such as erythritol, can be used in chocolate, bakery products, soft drinks, candy and so on.
Starch Sugar for Pharmaceutical Industry: Products used in pharmaceutical industry, such as xylitol, can be used as nutritional supplements and auxiliary therapeutic agents for diabetics.
Amylose for feed industry: products used in feed industry, such as oligosaccharides, used as feed additives.
Starch Sugar for Other Industries: Products used in other industries, such as sorbitol, used as excipient, moisturizer and antifreeze in toothpaste.