Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Carbohydrate containing
Patent
1980-02-06
1981-07-28
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Carbohydrate containing
426613, 127 29, 127 42, A23L 109
Patent
active
042810280
ABSTRACT:
Sweet, non-crystallizing (at concentrations of 75% solids or above) syrups are prepared having the following saccharide composition: dextrose, from 20% to 40%; levulose, from 20% to 40%; maltulose, from 10% to 60%; total ketose composition (principally levulose and maltulose), 40% to 80% (percentages by weight dry basis). Optionally, the syrups may contain up to 25% maltose and/or up to 20% higher saccharides (i.e. having degrees of polymerization of greater than 2). The syrups are prepared by first subjecting a starch hydrolyzate, containing at least 40% maltose and not more than 5% dextrose, to an alkaline isomerization treatment to isomerize a portion of the maltose to maltulose, the isomerization being conducted until the resulting hydrolyzate contains between 10% and 60% maltulose. The resulting product is then treated with a glucoamylase to saccharify at least a portion of the remaining maltose (as well as higher saccharides, if present) to dextrose. That hydrolyzate is finally subjected to an isomerization reaction to isomerize up to 50% of the dextrose to levulose.
REFERENCES:
patent: 3514327 (1970-05-01), Parrish
patent: 3691013 (1972-09-01), Sakai et al.
patent: 3910821 (1975-10-01), Cory
patent: 4049466 (1977-09-01), Walon
CPC International Inc.
Hunter Jeanette M.
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