15 results about "Dextrose equivalent" patented technology

An SPF booster is provided comprising a functionalized maltodextrin comprising a maltodextrin base polymer functionalized with —Si(R1)3 groups; wherein each R1 is independently a C1-10 linear or branched, saturated alkyl group; wherein the maltodextrin base polymer has a dextrose equivalent, DE, of 1 to 15; wherein the functionalized maltodextrin has a degree of substitution of —Si(R1)3 groups, DS, of 1.7 to 3; and wherein the functionalized maltodextrin is free of vinylic carbon. Also provided are suncare formulations containing same and methods of using same.

The present invention provides a dried fermentate that comprises, per kg of dry, matter: 4.7-8.1 mol of propionate; 1.2-3.0 mol of calcium cation; 2.4-7.8 mol of alkali metal cation selected from sodium, potassium and combinations thereof; and 1-50 grams glucose equivalent of hydrolysed glucan; calcium cation and propionate being present in the dried fermentate in a molar ratio of 0.2 to 0.6. Methods of producing the dried fermentate are also provided.

The purpose of the present invention is to provide novel means for suppressing flavor deterioration of a beverage. Provided is a beverage containing two or more dextrins each having a dextrose equivalent (DE) value in the range of 2-20, wherein the DE values of the dextrins differ from each other.

The present invention provides means for delaying the dissolution time of a composition containing sugars or sugar alcohols. [Solution] A composition containing (A) sugars or sugar alcohols, and (B) starch hydrolysate, wherein the solid content is 70% by mass or more, and the dextrose equivalent (DE) of the (B) starch hydrolysate is less than 6.

This technology provides a simple and versatile method for suppressing the shrinkage of food products such as meat and seafood. [Solution] A food muscle fiber and / or collagen shrinkage inhibitor comprising one or more sugar alcohols selected from (a) to (g) below as an active ingredient; (a) sorbitol, (b) reduced starch syrup having a sugar composition of 30-50% by mass of monosaccharides, 20-55% by mass of disaccharides, and 40% by mass or less of trisaccharides or more, (c) reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of more than 55 and less than 100, (d) reduced starch syrup having a sugar composition of less than 30% by mass of monosaccharides and less than 50% by mass of pentasaccharides or more, (e) reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of more than 35 and less than 55, (f) reduced starch syrup having a sugar composition of 50% by mass or more of pentasaccharides or more, (g) reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 to 35.

The invention discloses sugar-free transparent highland barley powder, a clear juice beverage and an integrated preparation method thereof, and belongs to the technical field of grain deep processing. According to the method, a process route of only liquefying and not saccharifying is adopted, the glucose equivalent value (DE value) of a liquefied product is controlled to be 3-8, and free sugar is prevented from being generated from the source; the method comprises the following steps: performing sequential enzymolysis on alpha-amylase, beta-glucanase, cellulase and neutral protease, and combining centrifugation, plate and frame filtration and ultrafiltration refining to obtain an ultrafiltration clear liquid; the ultrafiltration clear liquid can be subjected to flexible bifurcation treatment: the sugar-free transparent highland barley powder is prepared by spray drying, or the sugar-free transparent highland barley clear juice beverage is prepared by blending, homogenizing, sterilizing and filling. The total amount of monosaccharide and disaccharide in the product is less than or equal to 0.5 g / 100g, the light transmittance of a 10% aqueous solution is more than or equal to 85%, the product is clear and transparent, can be quickly dissolved in cold and hot, is stable for a long time and is not layered, the total yield is more than or equal to 80%, the process is stable, the reproducibility is good, and the industrial production feasibility is realized.

The present invention relates to a composition for coating a frozen confectionery and a method of making the same. The present invention relates to a composition for coating a frozen confectionery, the composition comprising from 10% to 50% by weight of a dry glucose syrup having a DE (dextrose equivalent) of less than 40, and having a total amount of monosaccharides and disaccharides of less than 10% by weight, and a water activity of less than 1.0, and from 35% to 70% by weight of fat. The invention also relates to a method for preparing said composition.

The invention relates to a method for the production of complexes of iron (III) hydroxide with activated glucose syrup and pharmaceutical compositions containing the complexes, wherein the molecular weight of the complex ranges from 115 to 140 kDa, preferably 120 to 130 kDa, as measured by high-performance liquid chromatography (HPLC - GPC) which comprises the following steps: 1) providing an aqueous solution of glucose syrup, having a dextrose equivalent (DE) of at least 30 to at most 50, preferably between 30 and 40, 2) hydrogen peroxide and optionally an oxidation catalyst are added to the solution of step (1), then the solution is cooled, so as to obtain the activated glucose syrup, 3) the aforementioned activated glucose syrup is converted into a complex with iron (III) hydroxide, 4) a complex of iron (III) hydroxide and activated glucose syrup is obtained, having more than two -COOH groups per glucose molecule.

A skincare formulation containing a film-forming polymer, wherein the film-forming polymer is -Si(R 1 )3 groups; [wherein, each R 1 Independently, C 1~10 A functionalized maltodextrin comprising a maltodextrin-based polymer functionalized with a linear or branched saturated alkyl group, wherein the maltodextrin-based polymer has 1 to 24 dextrose equivalents (DE), and the functionalized maltodextrin has 1.7 to 3 -Si(R) 1 Having three degree of substitution (DS), the functionalized maltodextrin is vinyl carbon-free and provides skincare formulations.

An improved dry grind system and method for producing a sugar stream from grains or similar carbohydrate sources and / or residues, such as for biofuel production. In particular, a sugar / carbohydrate stream, which includes a desired Dextrose Equivalent (DE) where DE describes the degree of conversion of starch to dextrose (aka glucose) and / or has had removed therefrom an undesirable amount of unfermentable components, can be produced after saccharification and prior to fermentation (or other sugar conversion process), with such sugar stream being available for biofuel production, e.g., alcohol production, or other processes. In addition, the systems and methods also can involve the removal of certain grain components, e.g., corn kernel components, including protein, oil and / or fiber, prior to fermentation or other conversion systems. In other words, sugar stream production and / or grain component separation occurs on the front end of the system and method.

A converted starch is disclosed, wherein it has a molecular weight, MW, of 250,000-5,000,000 g / mol, a degree of branching of 3.1-3.9%, an amylose content of at most 7%, and a DE (dextrose equivalents) value of 0.05-0.5, as well as a food product containing the converted starch, a method for the production of said converted starch, wherein it comprises the steps of adding a glucan branching enzyme, chosen from Rhodothermus obamesis or Rhodothermus marinus enzymes and enzymes from similar organisms having at least 60% amino acid sequence identity with the Rhodothermus obamesis or Rhodothermus marinus enzyme to an aqueous composition containing starch in a concentration of at least 5% by weight at a temperature of 45-80° C., until a converted starch having a branching degree of 3.1-3.9% is obtained, optionally followed by drying said aqueous solution to a powder of the converted starch, and use of said converted starch for the production of the food product.

This invention belongs to the field of sugar alcohol preparation technology, and relates to a method for co-producing resistant dextrin and caramel color from corn starch. A complex enzyme is added to a corn starch emulsion, and the enzyme hydrolyzes a portion of the corn starch into glucose. The glucose is then processed through a staged reaction to produce caramel color and resistant dextrin. When the glucose equivalent (DE) value is high, the main reaction is adjusted to caramelization; when the DE value is low, the main reaction is adjusted to starch hydrolysis and dextrinization. This invention produces resistant dextrin and caramel color products in a one-pot process, improving the resource utilization rate of corn starch and significantly enhancing its comprehensive utilization value.

The invention relates to the field of confectioneries, more in particular to hard panned coatings and confectionery products coated with the same. Provided is a hard panned confectionary coating composition comprising (i) a bulk sweetener; (ii) 0.5-7 wt % of an enzymatically modified starch derivative having a dextrose equivalent (DE) of equal to or less than 6, and wherein the starch derivative is produced by enzymatic treatment using alfa-amylase (EC 3.2.1.1) and / or alpha-glucan branching enzyme (EC 2.4.1.18); (iii) water; and (iv) optionally gum Arabic.

The purpose of the present invention is to readily provide an oral composition which contains Atrimol B and in which bitterness is masked. In order to achieve the above-described purpose, the solution of the present invention is to provide an oral composition containing a powder of the following component (a) and at least one powder selected from the following components (B1)-(C): (a) Arimol B, (B1) a cellulose derivative having a viscosity of 2-800 mPa.s at a shear rate in a 2% aqueous solution at 20 DEG C, (B2) 0.5-40% by mass of carrageenan, and (B3) an aqueous solution having a viscosity of 2-800 mPa.s at a shear rate at 20 DEG C, (B4) 0.5-40% by mass of carrageenan, (B5) 0.5-40% by mass of carrageenan, and (B5) 0.5-40% by mass of carrageenan. (B3) is 1%-40% by mass of alpha starch, (B4) is 1%-30% by mass of disaccharide sugar alcohol, (B5) is 1%-40% by mass of straight-chain dextrin or branched-chain dextrin with dextrose equivalent (DE) of 2-20, and (C) is 0.5%-10% by mass of metal salt of higher fatty acid or sucrose fatty acid ester.

-Si(R 1 A functionalized maltodextrin containing a maltodextrin-based polymer functionalized with three groups is provided as an SPF enhancer. In the formula, each R 1 Independently, C 1~10 The maltodextrin-based polymer is a linear or branched saturated alkyl group, and has 1 to 15 dextrose equivalents (DE), while the functionalized maltodextrin has 1.7 to 3 -Si(R) 1 The functionalized maltodextrin has three substitution degrees (DS) and does not contain vinyl carbon. Sun care formulations containing the above-mentioned SPF enhancers and methods for using them are also provided.