GB1423019A - Non-retrograded thinned hydrolyzates - Google Patents

Abstract

1423019 Saccharification of starch; maltose and dextrose A E STALEY MFG CO 20 Dec 1973 59189/73 Heading C2S [Also in Division C3] A method of enzymatically thinning starch hydrolysates under decreasing temperatures and process conditions sufficient to provide a thinned hydrolysate substantially free from retrograded starch and granular starch wherein less than 40 units of alpha amylase for each 100 grams of starch hydrolysate solids is used to prepare the thinned hydrolysate, said method comprising the steps of (a) partially hydrolysing an aqueous starch slurry at pH 3À6-6À5 by heating under superatmospheric conditions to a temperature of at least 250‹ F. for a period of time and under conditions sufficient to provide a partial starch hydrolysate free from insoluble starch granules and having a DE of less than 2À0 and a viscosity of less than 20,000 cps., (b) further hydrolysing the partial starch hydrolysate by initially treating the partial hydrolysate and allowing the hydrolysis thereof to proceed while maintaining the hydrolysate at a temperature of at least 200‹ F. for a half minute or longer and (c) preparing a thinned hydrolysate by cooling the hydrolysate to at least 185‹ F. to less than 200‹ F. and allowing the alpha amylase to continue to hydrolyse the hydrolysate to a DE value of 5 or above and providing neither a blue nor a purple colour when subjected to the starch iodine text. The hydrolysate may be further saccharified with a glycoamylase enzyme to a dextrose content 94 to 96%, preferably to provide a conversion syrup having an FE of at least 35, most preferably containing maltose as the principal solid ingredient, with less than 12% of dextrose. Alternatively the thinned hydrolysate may be converted to a syrup having a dextrose content of at least 90% by solids weight.