Malto-dextrins of improved stability prepared by enzymatic hydro

Details Malto-dextrins of improved stability prepared by enzymatic hydro Malto-dextrins of improved stability prepared by enzymatic hydro

1975-09-12

1976-08-10

Monacell, A. Louis

Textiles: fiber preparation

195 30, 426 48, 426658, 426661, C12D 1302

Patent

active

039740331

ABSTRACT:
There is disclosed malto-dextrins having a D.E. not substantially above about 20, prepared by the enzymatic hydrolysis of oxidized starch. Syrups of the malto-dextrins are capable of remaining haze-free for long periods of time at high solids concentrations. The malto-dextrins are prepared by first liquefying a highly oxidized starch with an acid or an enzyme to a D.E. not substantially above about 7, and in a subsequent step, converting the oxidized and liquefied starch with a bacterial alpha-amylase enzyme preparation to achieve a malto-dextrin product having a D.E. not substantially above about 20.

REFERENCES:
patent: 2916405 (1959-12-01), Evans et al.
patent: 3354046 (1967-11-01), MacAllister et al.
patent: 3616219 (1971-10-01), Massey
patent: 3663369 (1972-05-01), Morehouse et al.
patent: 3709788 (1973-01-01), Best et al.
Parrish et al., "Actions of Starch Carbohydrates on Chemically Modified Maltodextrins," Arch Biochem. and Biophys., vol. 137, pp. 185-189 (1970).

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