Process for preparing foods and drinks

Details Process for preparing foods and drinks Process for preparing foods and drinks

1969-07-07

1977-01-04

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Normally noningestible chewable material or process of...

426103, 426 94, 426310, 426443, 426567, 426588, 426575, 426577, 426580, 426573, 426592, 426599, 426629, 426643, 426658, 426660, 426590, 426659, 195 31R, A23G 330

Patent

active

040014355

ABSTRACT:
A process for preparing foods and drinks sweetened and protected against coloration, Strecker's reaction, and moisture absorption, by the addition of high purity maltose, the maltose being produced by action of alpha-1,6-glucosidase and beta-amylase to enzymatically liquefied starch which consists essentially of amylopectin thereby producing straight-chain amylose and then subjecting the resulting amylose to the action of beta-amylase to obtain high purity maltose.

REFERENCES:
patent: 3137639 (1964-06-01), Hurst et al.
patent: 3565765 (1971-02-01), Heady et al.
Kjolberg et al., 86 Journal of Biochemistry 258 1963 pp. 258-262.
Lee et al., 116 Archives of Biochemistry and Biophysics (1966) pp. 162-167.
Jacobs Chemistry and Technology of Food & Food Products Interscience Publishers Inc. New York 1951 pp. 67-70.

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