Saliva contains the enzyme amylase, which hydrolyses starch into maltose and dextrin. Corn syrup, sometimes known as glucose syrup, is a syrup containing dextrin, maltose, and dextrose. Amylase is found in saliva and breaks starch into maltose and dextrin. The hydrolyzed starch (dextrin) then undergoes hydrogenation to convert the dextrins to sugar alcohols. Isomaltase helps amylase to digest alpha-limit dextrin to produce maltose. British gum or dextrin is prepared by heating starch. Silverfish consume matter that contains polysaccharides, such as starches and dextrin in adhesives. The product of the enzymatic digestion of alpha-limit dextrin by isomaltase is maltose. For powdered alcohol, maltodextrin (a type of dextrin) was chosen. And the more favourable C sources include starch, dextrin, glycogen and especially fructose. For example an endoamylase would break down large amylose molecules into shorter dextrin chains. Limit dextrin is the remaining polymer produced after hydrolysis of glycogen. Ingredients include concentrated milk powder, food oil (sometimes grease), and dextrin vitamin complexes. The paste was a thick white solid paste, made from boiled potato dextrin. The main difference is the presence of a binder, usually dextrin.