Reaction of Starch and Cellulose with Products of Thermal Decomposition of Mono‐ and Disaccharides

D(—)‐Fructose, dextrose and sucrose were thermally decomposed in the presence of native and pregelatinized corn starch, cellulose as well as its mixtures with native corn starch. Several products were obtained in which reactive intermediates thermally generated from lowmolecular saccharides were involved. When starch either was not gelatinized or it could not gelatinize on reaction, the preference for the formation of a physical mixture of caramel with starch and starchsugar complexes was observed. Otherwise products of substitution of starch with reactive intermediates and inclusion complexes were formed. Cellulose appeared to be more reactive. It was grafted to starch by reactive intermediates thermally generated from dextrose.