Starch-derived sweeteners — maltodextrin and glucose syrup solids — are made by hydrolysing starch and spray-drying the result. Their behaviour in a recipe is predicted by dextrose equivalent, which measures how far the starch has been broken down: low-DE powders add bulk with almost no sweetness, while higher-DE powders dissolve faster and taste sweeter.
Fermented and hydrolysed ingredients work differently. Vinegar is produced by a two-stage fermentation that ends in acetic acid and is used mainly for preservation and acidity control. Soya protein sauce and other hydrolysed vegetable proteins are made by acid hydrolysis of plant protein and serve as savoury flavour bases in snacks, soups, noodles, and sauces.