CO4480083A1 - PROCESS FOR THE PRODUCTION OF A HYDROLYZED STARCH PRODUCT, THE PRODUCT SO OBTAINED AND THE FOOD COMPOSITIONS CONTAINING IT - Google Patents

PROCESS FOR THE PRODUCTION OF A HYDROLYZED STARCH PRODUCT, THE PRODUCT SO OBTAINED AND THE FOOD COMPOSITIONS CONTAINING IT

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Publication number
CO4480083A1
CO4480083A1 CO95042523A CO95042523A CO4480083A1 CO 4480083 A1 CO4480083 A1 CO 4480083A1 CO 95042523 A CO95042523 A CO 95042523A CO 95042523 A CO95042523 A CO 95042523A CO 4480083 A1 CO4480083 A1 CO 4480083A1
Authority
CO
Colombia
Prior art keywords
starch
product
temperature
suspension
iii
Prior art date
Application number
CO95042523A
Other languages
Spanish (es)
Inventor
Mutter Dean Ian Cunningham
Sibel Roller
Original Assignee
Corn Products Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Corn Products Co filed Critical Corn Products Co
Publication of CO4480083A1 publication Critical patent/CO4480083A1/en

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  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)

Abstract

- EL PROCESO DE UNA PRODUCCION DE UN PRODUCTO DE ALMIDON HIDROLIZADO QUE CONTIENE GRANULOS DE ALMI- DON PARCIALMENTE GELATINIZADOS COMPRENDE LOS PASOS DE (i) PREPARAR UNA SUSPENSION ACUOSA DE ALMIDON QUE CONTIENE DE 10 A 30% POR PESO DE ALMIDON (SUBSTANCIA SECA) (ii) CALENTAR LA SUSPENSION ACUOSA DE ALMIDON A UNA TEMPERATURA ENTRE 58 Y 80 GRADOS C, QUE NO SEA SIGNIFICATIVAMENTE MAS ALTA QUE LA TEMPERATURA DE GELATINIZACION DEL ALMIDON; (iii) TRATAR LA SUSPENSION ACUOSA DE ALMIDON CON AMILASA PANCREATICA PORCINA A UNA TEMPERATURA EN- TRE 58 Y 63 GRADOS CENTIGRADOS DURANTE UN PERIODO ADECUADO DE TIEMPO PARA OBTENER EL ED y/o PESO MOLECULAR REQUERIDOS PARA LA FRACCION SOLUBLE EN AGUA DEL PRODUCTO; Y (iv) DESACTIVAR LA ENZIMA. - EL PROCESO, DE ACUERDO CON LA REIVINDICACION 1 O LA REIVINDICACION 2, EN EL CUAL EL PERIODO DE TIEMPO EN EL PASO (iii) ES DE 5 A 30 MINUTOS. - EL PROCESO, DE ACUERDO CON LA REIVINDICACION 4, EN EL CUAL EL ALMIDON ES ALMIDON DE TRIGO. - EL PROCESO DE ACUERDO CON CUALQUIERA DE LAS REIVINDICACIONES 1 A 6, EN EL CUAL LA ENZIMA ES DESACTIVADA CALENTANDO LA SUSPENSION A UNA TEMPE- RATURA DE 90 A 95 GRADOS C. - EL PROCESO, DE ACUERDO CON CUALQUIERA DE LAS REIVINDICACIONES 1 A 7, EN EL CUAL EL PASO (iii) DE TRATAR LA SUSPENSION ACUOSA DE ALMIDON CON LA ENZIMA AMILASA ES REALIZADO POR UN PERIODO DE TIEMPO PARA OBTENER UN PRODUCTO QUE TIENE UNA FRACCION SOLUBLE EN AGUA, EL CUAL TIENE UN PICO EN EL PERFIL DE SU PESO MOLECULAR EN EL RANGO ENTRE 6 Y 30 KILODALTONES. - EL PROCESO, DE ACUERDO CON CUALQUIERA DE LAS REIVINDICACIONES 1 A 9, QUE COMPRENDE EL PASO POS- TERIOR.- THE PROCESS OF A PRODUCTION OF A PARTIALLY GELATINIZED HYDROLYZED STARCH PRODUCT CONTAINS THE STEPS OF (i) PREPARING AN AQUEOUS SUSPENSION OF STARCH CONTAINING 10 TO 30% BY WEIGHT OF STARCH () ii) HEATING THE AQUEOUS STARCH SUSPENSION TO A TEMPERATURE BETWEEN 58 AND 80 DEGREES C, WHICH IS NOT SIGNIFICANTLY HIGHER THAN THE STARCH GELATINIZATION TEMPERATURE; (iii) TREAT THE AQUEOUS SUSPENSION OF STARCH WITH PORCINE PANCREATIC AMYLASE AT A TEMPERATURE BETWEEN 58 AND 63 DEGREES DEGREE DURING AN ADEQUATE PERIOD OF TIME TO OBTAIN THE ED AND / OR MOLECULAR WEIGHT REQUIRED FOR SOLUBLE FRACTION; AND (iv) DEACTIVATE THE ENZYME. - THE PROCESS, ACCORDING TO CLAIM 1 OR CLAIM 2, IN WHICH THE PERIOD OF TIME IN STEP (iii) IS 5 TO 30 MINUTES. - THE PROCESS, IN ACCORDANCE WITH CLAIM 4, IN WHICH THE STARCH IS WHEAT STARCH. - THE PROCESS IN ACCORDANCE WITH ANY OF CLAIMS 1 TO 6, IN WHICH THE ENZYME IS DEACTIVATED BY WARMING THE SUSPENSION TO A TEMPERATURE OF 90 TO 95 DEGREES C. - THE PROCESS, IN ACCORDANCE WITH ANY OF CLAIMS 1 TO 7 , IN WHICH THE STEP (iii) OF TREATING THE AQUEOUS SUSPENSION OF STARCH WITH THE AMYLASE ENZYME IS PERFORMED FOR A PERIOD OF TIME TO OBTAIN A PRODUCT THAT HAS A SOLUBLE FRACTION IN WATER, WHICH HAS A PEAK IN THE PROFILE OF ITS WEIGHT MOLECULAR IN THE RANGE BETWEEN 6 AND 30 KILODALTONS. - THE PROCESS, ACCORDING TO ANY OF CLAIMS 1 TO 9, WHICH INCLUDES THE SUBSEQUENT STEP.

CO95042523A 1994-09-27 1995-09-15 PROCESS FOR THE PRODUCTION OF A HYDROLYZED STARCH PRODUCT, THE PRODUCT SO OBTAINED AND THE FOOD COMPOSITIONS CONTAINING IT CO4480083A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB9419392A GB9419392D0 (en) 1994-09-27 1994-09-27 Starch hydrolysis products

Publications (1)

Publication Number Publication Date
CO4480083A1 true CO4480083A1 (en) 1997-07-09

Family

ID=10761918

Family Applications (1)

Application Number Title Priority Date Filing Date
CO95042523A CO4480083A1 (en) 1994-09-27 1995-09-15 PROCESS FOR THE PRODUCTION OF A HYDROLYZED STARCH PRODUCT, THE PRODUCT SO OBTAINED AND THE FOOD COMPOSITIONS CONTAINING IT

Country Status (4)

Country Link
CO (1) CO4480083A1 (en)
GB (1) GB9419392D0 (en)
SG (1) SG34269A1 (en)
ZA (1) ZA957478B (en)

Also Published As

Publication number Publication date
GB9419392D0 (en) 1994-11-09
SG34269A1 (en) 1996-12-06
ZA957478B (en) 1996-05-22

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