This is done by the ferment ptyalin contained in saliva.
"A Practical Physiology" by Albert F. Blaisdell
Associated Words: salivary, salivous, salivant, salivate, salivation, ptyalin.
"Putnam's Word Book" by Louis A. Flemming
The enzymes ptyalin and emulsin convert it into glucose and saligenin, ortho-oxybenzylalcohol, HO.C6H4.CH2OH.
"Encyclopaedia Britannica, 11th Edition, Volume 12, Slice 2" by Various
These unorganized ferments are such as rennin, pepsin, trypsin, ptyalin.
"The Book of Cheese" by Charles Thom and Walter Warner Fisk