Method of producing starch hydrolysis products for use as a food

Details Method of producing starch hydrolysis products for use as a food Method of producing starch hydrolysis products for use as a food

1973-08-27

1976-06-08

Monacell, A. Louis

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated carbohydrate

127 29, 195 31R, 426573, 426578, 426658, 426661, C12D 1302

Patent

active

039624650

ABSTRACT:
Food additive, having utility for example as a thickener is prepared by mixing an optimum concentration of a starch-hydrolyzing enzyme and a starch or pre-treated starch in water in a concentration of the starch of 15-50% by weight at a pH optimum for the enzyme, heating the mixture to a temperature at which the starch grains swell and permitting the starch to hydrolyze, inactivating the enzyme by additional heating of the mixture, and cooling the mixture to form a gel or dehydrating the mixture to form a dry hydrolyzate.

REFERENCES:
patent: 3425909 (1969-02-01), Speakman et al.
patent: 3525672 (1970-08-01), Wurzburg et al.
patent: 3689361 (1972-09-01), Speakman et al.
patent: 3692580 (1972-09-01), Hirao et al.
patent: 3756919 (1973-09-01), Deaton et al.
patent: 3804716 (1974-04-01), Langlois
patent: 3821423 (1974-06-01), Farkas

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