ES337449A1 - Novel Sweet Non-crystallizing Syrup and Process for Preparing Same - Google Patents

Novel Sweet Non-crystallizing Syrup and Process for Preparing Same

Info

Publication number
ES337449A1
ES337449A1 ES337449A ES337449A ES337449A1 ES 337449 A1 ES337449 A1 ES 337449A1 ES 337449 A ES337449 A ES 337449A ES 337449 A ES337449 A ES 337449A ES 337449 A1 ES337449 A1 ES 337449A1
Authority
ES
Spain
Prior art keywords
dextrose
content
ketose
syrup
interconversion
Prior art date
Legal status (The legal status 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 status listed.)
Expired
Application number
ES337449A
Other languages
Spanish (es)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever Bestfoods North America
Original Assignee
Unilever Bestfoods North America
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 Unilever Bestfoods North America filed Critical Unilever Bestfoods North America
Publication of ES337449A1 publication Critical patent/ES337449A1/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/20—Preparation of compounds containing saccharide radicals produced by the action of an exo-1,4 alpha-glucosidase, e.g. dextrose
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/22—Preparation of compounds containing saccharide radicals produced by the action of a beta-amylase, e.g. maltose
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K11/00—Fructose

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

A sweet non-crystallizing starch conversion syrup containing 5 to 30% ketose, 35 to 45% dextrose and 15 to 35% maltose all percentages being by weight on a dry substance basis and preparation of a sweet non-crystallizing starch conversion syrup having a D.E. above 55 and containing at least 5% ketose, not more than 45% dextrose and between 15 and 35% maltose by weight on a dry substance basis by subjecting a starch conversion syrup having at least 50% dextrose content to interconversion of dextrose to ketose to provide a dextrose content not in excess of 45% and a ketose content of at least 5%. The interconversion may be carried out in any conventional manner and particularly by passing the starch conversion syrup to be treated over a strongly basic anion exchange resin and then holding the effluent at an elevated temperature until the desired extent of interconversion of dextrose to ketose has occurred. The initial starch conversion syrup having a dextrose content of at least 50% and a substantial maltose content is preferably obtained by subjecting a liquefied starch having a D.E. up to 20 to conversion with a malt enzyme and subjecting the resulting liquor, e.g. having a D.E. in the range 35-45, to further conversion with a microbial enzyme, e.g. a fungal enzyme, to give the desired syrup, e.g. having a D.E. of 65 to 75, and a dextrose content of at least 50%.
ES337449A 1966-03-03 1967-03-02 Novel Sweet Non-crystallizing Syrup and Process for Preparing Same Expired ES337449A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US53134566A 1966-03-03 1966-03-03

Publications (1)

Publication Number Publication Date
ES337449A1 true ES337449A1 (en) 1968-03-01

Family

ID=24117255

Family Applications (1)

Application Number Title Priority Date Filing Date
ES337449A Expired ES337449A1 (en) 1966-03-03 1967-03-02 Novel Sweet Non-crystallizing Syrup and Process for Preparing Same

Country Status (8)

Country Link
AT (1) AT295434B (en)
BE (1) BE694948A (en)
DE (1) DE1642688A1 (en)
ES (1) ES337449A1 (en)
FR (1) FR1512916A (en)
GB (1) GB1177701A (en)
IT (1) IT1006505B (en)
NL (1) NL6702782A (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2504783A1 (en) * 1981-05-04 1982-11-05 Roquette Freres CONFIGURATION SYRUP, METHOD AND MEANS FOR ITS PREPARATION, ITS IMPLEMENTATION AND PRODUCTS SO OBTAINED
GB9226948D0 (en) * 1992-12-24 1993-02-17 Tunnel Refineries Limited Preserves

Also Published As

Publication number Publication date
BE694948A (en) 1967-09-04
IT1006505B (en) 1976-10-20
FR1512916A (en) 1968-02-09
NL6702782A (en) 1967-09-04
AT295434B (en) 1972-01-10
DE1642688A1 (en) 1972-03-23
GB1177701A (en) 1970-01-14

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