Process for the manufacture of low D.E. maltodextrins

Details Process for the manufacture of low D.E. maltodextrins Process for the manufacture of low D.E. maltodextrins

1982-04-29

1984-05-08

Marantz, Sidney

Chemistry: molecular biology and microbiology

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

Preparing compound containing saccharide radical

127 29, C12P 1914

Patent

active

044475322

ABSTRACT:
A process for the production of a low D.E. maltodextrin product having a bland non-sweet taste which includes the steps of (1) cooking non-waxy starch in the presence of alpha-amylase to gelatinize and liquefy the starch, (2) dextrinizing the liquefied starch hydrolyzate with alpha-amylase at a temperature above about 93.degree. C. until a D.E. within the range of 10-13 is obtained, (3) stopping the dextrinization reaction by the addition of sufficient mineral acid to inactivate the enzyme within about 30-60 minutes while maintaining the hydrolyzate temperature at least above about 93.degree. C., and then (4) refining the low D.E. maltodextrin while maintaining the hydrolyzate at a temperature of at least above 76.degree. C. until a dry product is obtained. The dry product is preferably produced by spray drying.

REFERENCES:
patent: 2683682 (1954-07-01), Miller
patent: 3663369 (1972-05-01), Morehouse
patent: 3849194 (1974-11-01), Armbruster
patent: 3853706 (1974-12-01), Armbruster
patent: 3912590 (1975-10-01), Slott
patent: 3974034 (1976-08-01), Horn
patent: 4062728 (1977-12-01), Blanchard
patent: 4298400 (1981-11-01), Armbruster

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