GB1177701A - 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
GB1177701A
GB1177701A GB00041/67A GB1004167A GB1177701A GB 1177701 A GB1177701 A GB 1177701A GB 00041/67 A GB00041/67 A GB 00041/67A GB 1004167 A GB1004167 A GB 1004167A GB 1177701 A GB1177701 A GB 1177701A
Authority
GB
United Kingdom
Prior art keywords
dextrose
ketose
content
syrup
starch
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
GB00041/67A
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 GB1177701A publication Critical patent/GB1177701A/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

1,177,701. Non-crystallizing starch syrups. CORN PRODUCTS CO. 2 March, 1967 [3 March, 1966], No. 10041/67. Heading C2C. 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%.
GB00041/67A 1966-03-03 1967-03-02 Novel Sweet Non-crystallizing Syrup and Process for Preparing Same Expired GB1177701A (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
GB1177701A true GB1177701A (en) 1970-01-14

Family

ID=24117255

Family Applications (1)

Application Number Title Priority Date Filing Date
GB00041/67A Expired GB1177701A (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)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4465698A (en) * 1981-05-04 1984-08-14 Roquette Freres Syrup for candying, means for its preparation, its use and products so-obtained
GB2273642B (en) * 1992-12-24 1996-12-18 Tunnel Refineries Limited Preserves

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4465698A (en) * 1981-05-04 1984-08-14 Roquette Freres Syrup for candying, means for its preparation, its use and products so-obtained
GB2273642B (en) * 1992-12-24 1996-12-18 Tunnel Refineries Limited Preserves

Also Published As

Publication number Publication date
NL6702782A (en) 1967-09-04
AT295434B (en) 1972-01-10
BE694948A (en) 1967-09-04
ES337449A1 (en) 1968-03-01
FR1512916A (en) 1968-02-09
IT1006505B (en) 1976-10-20
DE1642688A1 (en) 1972-03-23

Similar Documents

Publication Publication Date Title
GB1273498A (en) A process for the manufacture of xylose and xylitol
GB1317746A (en) Process for the production of sweeteners for use in the manufacture of foods and drinks
GB1313422A (en) Process for the production of low molecular weight amylose
GB1352633A (en) Processes for the production of oligosyl fructoses
GB1292291A (en) Process for the production of crystalline maltose
GB1510847A (en) Process for the production of saccharified starch product
GB1177701A (en) Novel Sweet Non-crystallizing Syrup and Process for Preparing Same
GB1203048A (en) Low d.e. starch hydrolysate composition, syrup, and syrup solids and process for producing the same
GB1324510A (en) Process for the production of ketose and for the subsequent inclusion thereof in foodstuffs
GB1161419A (en) Starch Hydrolyzing Enzyme System for use in Grain Alcohol Fermentation
GB1184032A (en) The Production of Traditional Beer (Southern Africa)
US3100740A (en) Interrupted starch hydrolysis
IE37466B1 (en) Process for producing fructose or a syrup containing fructose and glucose
GB1267119A (en)
GB1037254A (en) Method of producing starch syrup
GB1181650A (en) Confectionery Syrup
SU468955A1 (en) Strain 32-13
BABA et al. Studies on the Nutrition of Rice Plant with Reference to Hellminthosporium Leaf Spot (Preliminary report): IX. Absorption of Nutrients by Root and Metabolism of Nitrogen and Carbohydrate in Plant as Affected by Hydrogen Sulphide.
NAGATO et al. On the adaptability of rice varieties to high temperature in the ripening periods
GB1239776A (en) Improved process for preparing sweet syrup
FR2165029A5 (en) Non-absinthe liqueurs - by addition of a syrup imparting water solubility
DE2017590B2 (en) Fructose syrup
SAITO On the germination of mulberry seeds on the fruits
KIDO et al. Physiological and Ecological Studies of Rice Plant in Well-drained and Ill-drained Field.:(4) Differences in quality and ripening of rice grains as affected by fertilizers.
GB983491A (en) Process for the production of yeast