Carbohydrate compositions

A carbohydrate and composition technology, applied in the fields of food science, food preparation, application, etc., can solve the problem of not being able to give collinearity

Active Publication Date: 2013-04-24
TATE & LYLE SOLUTIONS USA LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, many dietary fiber food ingredients currently being developed are not fully satisfactory substitutes for conventional corn syrup and other sweeteners because they do not impart similar colligative properties to foods incorporating these dietary fiber food ingredients

Method used

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  • Carbohydrate compositions
  • Carbohydrate compositions

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0095] This example demonstrates preparations of carbohydrate compositions of the present invention that contain moderately high levels of dietary fiber.

[0096] by making Corn syrup (81% dry solids) was passed through a hot oil jacketed paddle mixer at a rate of 77 kg / h to evaporate it to less than 6% moisture. The rotor speed of the paddle mixer is usually set at 300-600rpm, and the oil jacket temperature varies from 150°C-205°C. In some tests, phosphoric acid was added at a rate that produced 0.1%-0.4% phosphoric acid solids on corn syrup solids. In some tests, hydrochloric acid was added at 25 ppm instead of or in addition to phosphoric acid.

[0097] The amount of fiber in the carbohydrate composition thus obtained was measured using the following method. A 25 mg sample of the carbohydrate composition was dissolved in 4 mL of pH 4.0 buffer and incubated with 100 microliters of a 10 mg / mL amyloglucosidase (Amyloglucoxidase Sigma Catalog #A-7255) solution for 2 hours a...

Embodiment 2

[0102] This example further demonstrates preparations of carbohydrate compositions of the present invention that contain moderately high levels of dietary fiber.

[0103] by making 4300 corn syrup (81%ds) was evaporated to less than 3% water content by passing through a hot oil jacket paddle mixer at a rate of 77kg / h. The rotor speed of the paddle mixer is typically set at 800 rpm and the oil jacket temperature is set at 210°C. In some tests, phosphoric acid was added at a rate that produced 0.1%-0.4% phosphoric acid solids on corn syrup solids. In some tests, hydrochloric acid was added at 25 or 50 ppm instead of or in addition to phosphoric acid.

[0104] The amount of fiber in the carbohydrate composition thus obtained was measured using the following method. A 25 mg sample of the carbohydrate composition was dissolved in 4 mL of pH 4.0 buffer and incubated with 100 microliters of a 10 mg / mL amyloglucosidase (Amyloglucoxidase Sigma Catalog #A-7255) solution for 2 hours ...

Embodiment 3

[0109] This example demonstrates preparations of carbohydrate compositions of the present invention having a relatively low sugar content and a relatively high fiber content.

[0110] A 50% ds w / w solution was prepared by adding water to the starting syrup (Table 3), which was prepared generally as described in Examples 1 and 2.

[0111] Table 3. Composition of starting syrup

[0112] DP1

DP2

DP3

DP4+

other sugar

TDF%

5.7

8.7

8.5

73.1

4.0

76.7

[0113] Sequential simulated moving bed (SSMB) chromatography was used to reduce the sugar content and increase the fiber content of the starting syrup. Transfer part of the starting syrup to the SSMB stock tank. The SSMB chromatography system was loaded with the potassium form of Dow 99-320 cation resin. The diluted feed was provided to the SSMB chromatograph at an average flow rate of 90 ml / min at 60–70°C. Desorption water (RO water) was added at a water / feed ratio of ...

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Abstract

Low sugar, fiber-containing carbohydrate compositions are provided which are suitable for use as substitutes for traditional corn syrups, high fructose corn syrups, and other sweeteners in food products.

Description

technical field [0001] The present invention relates to low sugar, fiber-containing carbohydrate compositions that can be formulated to provide syrups that can replace traditional corn syrup and high fructose corn syrup in food products. Background technique [0002] Monosaccharides and disaccharides are classified as "sugars" for food labeling purposes. Consumer interest in "low sugar" foods has grown in recent years. Sugars such as sucrose, glucose and fructose in the form of syrups (especially corn syrup) are widely used in food products not only to impart sweetness but also to provide bulking properties. Typically, currently commercially available corn syrups have a sugar content of 13-99%. It has proven difficult to reduce sugar levels in food products without significantly changing important product attributes such as taste, mouthfeel, etc. While optional ingredients such as polyols and high intensity sweeteners can be used to provide sugar sweetness, such ingredien...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/308A23L27/30
CPCA23L1/236A23L1/09A23L1/308A23L1/097A23L27/30A23L29/30A23L29/37A23L33/21A23L5/00A23L7/00A23L9/00A23L21/00A23L33/125A23L29/212A23L29/35A23L33/10C08B3/24C08B30/00C08B31/00C08B37/00
Inventor A·J·霍夫曼A·埃文斯S·E·布特勒
Owner TATE & LYLE SOLUTIONS USA LLC
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