Novel maltulose-containing syrups and process for making the sam

Details Novel maltulose-containing syrups and process for making the sam Novel maltulose-containing syrups and process for making the sam

1980-10-09

1981-12-08

Shapiro, Lionel M.

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Preparing compound containing saccharide radical

435 95, 435 96, C12D 1302

Patent

active

RE0308200

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 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: 3691013 (1972-09-01), Sakai et al.

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