Process for removal of residual cyclodextrin

Details Process for removal of residual cyclodextrin Process for removal of residual cyclodextrin

1992-05-29

1996-07-02

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

426 32, 426 34, 426 45, 426 47, 426 49, 426 55, A23L 100

Patent

active

055320058

ABSTRACT:
The process entails treating a system such as a food system which contains residual cyclodextrin with both CGTase and an amylase at a temperature of 40.degree. C. to 80.degree. C., a pH of 4 to 6 for a time of 1 to 48 hours to hydrolyze the residual cyclodextrin. The process is especially adapted for food systems such as eggs, dairy, meat, fruit juices, coffee and tea. It is also suited for use in starch hydrolysates and protein hydrolysates. Residual cyclodextrins are contained in a system after the system has been subjected to a process wherein cyclodextrins have been employed either to remove an unwanted component or where the cyclodextrin was separated from the system.

REFERENCES:
patent: 4880573 (1989-11-01), Courregelonge et al.
patent: 4980180 (1990-12-01), Cully et al.
patent: 5342633 (1994-08-01), Cully et al.
"Cyclodextrin News" vol. 3 No. 10, Jun. 1989 Removing Undesired Components from Food.
Preliminary Product Information, Novo Enzyme Process Division, Maltogenase TM, 2 pages.

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