Preparation of maltose and maltitol syrups

Details Preparation of maltose and maltitol syrups Preparation of maltose and maltitol syrups

1984-08-15

1987-06-23

Shapiro, Lionel M.

Chemistry: molecular biology and microbiology

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

Preparing compound containing saccharide radical

435 96, 435 98, 536 11, C12P 1922, C12P 1920, C12P 1916

Patent

active

046752935

ABSTRACT:
The invention relates to the preparation of a high maltose syrup containing from 60 to 80% maltose, from 12 to 24% glucose and from 8 to 16% sugars having a DP of three or more by the enzymatic saccharification of partially hydrolyzed starch having a dextrose equivalence of from 1 to about 30; the high maltose syrups obtained from such process; the hydrogenation of such high maltose syrup to form maltitol blends containing from 60 to 80% maltitol and from 12 to 24% sorbitol; and the so prepared maltitol blends, such blends having a desired combination of high sweetness and humectancy.

REFERENCES:
patent: 3804715 (1974-04-01), Sugimoto et al.
patent: 3998696 (1976-12-01), Yomoto et al.
patent: 4346116 (1982-08-01), Verwaerde et al.

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